Over 445,000 people have already signed a petition 0n Change.org launched by Jamie Oliver just a few days ago to make food education in schools compulsory. Food and Wine Gazette is among those who have signed the petition because we share Jamie Oliver's views that there needs to be a major rethink on the way we look at food. It is a fact that we are suffering from a global obesity epidemic. There are 42 million children under the age of five who are either overweight or obese across the world. The bottom line is that the next generation will live shorter lives than their parents unless we do something to rectify the situation. The reasons for this are various and we have touched upon them from time to time. Education is definitely key to fighting the problem. Many times we are shocked to see children as young as the age of 2 drinking soft-drinks or eating junk food. As Jamie Oliver says, type 2 diabetes is being diagnosed in children as young as the age of 8 when this was a … [Read more...]
Open kitchens make chefs happy and customers happier
There is something special about restaurants with an open kitchen. The ability for customers to view what is happening behind the scenes is not only fascinating but it also emphasises a connection between the chefs and the customers. When we were in Japan eight years ago, one thing which really struck us was how common it was for restaurants to have open kitchens. An open kitchen in Europe has become more common nowadays though still not mainstream. Some of the best restaurant experiences (at least for foodies or those who love to cook) comes from either being able to see what is happening behind the scenes, or even better, when they get to speak to the chefs when they sometimes come out after service to speak to their guests. Now, a study, published by Harvard Business Review has confirmed what might otherwise have been just a perception or hunch. It might sound obvious, but the study has shown that transparency in the kitchen not only improves the perception of a good … [Read more...]
Chefs become activists to save the oceans and feed the world
Chefs are today storytellers through their dishes connecting ingredients to nutrition, the environment and sustainability. The chef is becoming an activist and he has to, otherwise his story will be a short one, says Peruvian chef Gastón Acurio in a just released documentary called Save the Oceans and Feed the World. Some of the world's best chefs gathered in San Sebastian on behalf of ocean conservation and they have pledged support to Oceana's "Save the Oceans and Feed the World campaign". They have committed to serve small fish such as anchovies, sardines and herring at their restaurants starting on World Oceans day on June 8, 2015. The chefs will cook these small fish to encourage diners to seek and enjoy this delicious, healthy seafood and also to promote sustainability. The documentary, released on the occasion (and which can be viewed below), features some of the world's best chefs speaking about fish and sustainability in a very interesting and thought provoking … [Read more...]
Impressive lineup of chefs for this year’s ‘On the Mozzarella Roads’
On the (Mozzarella) Roads is the name of a convention taking place in the ancient city of Paestum (Salerno) Italy on 13 and 14 April. The organisers of the event have managed to secure an impressive lineup of Italian and international chefs. While anyone who has tried a Mozzarella di Bufala Campana will know how incredibly good this ingredient is especially in its simplicity (salt, pepper and a touch of excellent extra virgin olive oil may be enough), few would imagine that for eight years, chefs worldwide have been meeting to showcase this ingredient in their cuisine. What unites chefs in this event is one common denominator. They have to show how they use the Mozzarella di Bufala Campana DOP. But given the calibre of the chefs in question, you can rest assured that they will not be serving just a simple Caprese salad or a pizza with mozzarella di bufala. This is the eighth edition of the event that was created by Albert Sapere and Barbara Guerra. Among the chefs taking … [Read more...]
Culinaria 2015 programme announced
The programme for Culinaria 2015 has been announced. The annual culinary event, which enters its 7th year has as its main theme the Belgian effect. What is the Belgian effect? The theme this year highlights the best of Belgium and what probably unites the country best - its cuisine. Bringing together some of the country's best chefs (see list below), Culinaria takes place in the splendid Tour et Taxis, Brussels between Wednesday 6 May and Sunday 10 May. It is a unique opportunity for foodies to savour dishes prepared by many of the country's best chefs in one menu. There will also be workshops by international chefs such as Michael Troisgras (Troisgas), Nicolai Nørregaard (Kadeau), Loic Villemin (Toya) and Even Ramsvik (Ylajali). Belgian gastronomy has a lot to offer thanks to its position in the centre of Europe, its access to exceptional produce and the multicultural mix which has driven chefs to create a very interesting cuisine. During the event, Michelin star chefs … [Read more...]
A hint of garlic lands a top Italian chef in trouble
Carlo Cracco, one of Italy's most well-known chefs and television personalities has landed in trouble for using garlic in a pasta sauce. Cracco was making his version of an "amatriciana" sauce on a TV programme last Saturday when he added a 'secret' ingredient, garlic in its skin, to the sauce. But the mayor of the town of Amatrice, where the recipe originated from took issue with the recipe prepared by this famous chef saying that they were bewildered. Amatrice, the mayor said, was shocked by the mistake made by this chef who added garlic when the original recipe only has 'guanciale' from the town, pecorino from the same town, tomatoes from San Marzano, white wine, pepper and chilli peppers. He said that the Italian chef had made a 'lapsus' which was in good faith and invited him to the town to savour the real 'amatriciana'. The mayor noted that the sauce prepared by Cracco could be delicious but it could not be called an amatriciana. The controversy highlights the … [Read more...]
A few pinches of salt and the loss of a third Michelin star
Michelin has a lot of power despite the fact that reviews of restaurants are a few sentences long. Amid the many announcements of new classifications in France on 2 February 2015, came a decision which surprised many on Twitter. It was Michelin's decision to downgrade the Côte Saint Jacques from its 3 Stars in the next edition of the Michelin 2015. Many were asking why the restaurant had lost its third Michelin star. It seems a few pinches of salt (some flaws in seasoning) may have been the reason. Chef Jean-Michel Lorain left a statement on the hotel's Facebook page which we feel should be highlighted because it illustrates the pressure that chefs face on a daily basis. By the time of writing this post, his comment had received over 800 likes and shared more than 200 times. There were also many comments all encouraging the French chef to continue his great work. Lorain noted that during the last meeting with the director of the Michelin guide in November, he was told that … [Read more...]
France to promote its cuisine worldwide on 19 March
France will be celebrating French gastronomy with a worldwide initiative on 19 March aimed at raising awareness of French cuisine. Over 1300 chefs from all the five continents are expected to join the Goût de / Good France event. Dinners will be served simultaneously in participating restaurants worldwide to honour the merits of French cuisine, its capacity for innovation and its values: sharing, enjoying and respecting the principles of high quality. This initiative was taken by the French foreign ministry as a way to promote French tourism and to send a message to the culinary world that French cuisine is also contemporary. In a way, it is a response to many food guides which have recently tended to ignore France in favour of other gastronomic destinations in the world. The great French chef Auguste Escoffier, who is the father of modern French cuisine, created Epicurean dinners in 1912 where he chose one menu on a given day and served it in cities around the … [Read more...]
Sang-hoon Degeimbre announces series of four-hands dinners for 2015 at L’Air du Temps
Sang-hoon Degeimbre, chef of 2-Michelin starred L'Air du Temps, has announced a series of six four-hands dinners for 2015. The first will be with Danish chef Bo Bech of the restaurant Geist in Copenhagen and takes place on Thursday 12 February at L'Air du Temps. Bo Bech, is an award-winning Danish chef and restaurateur who trained under Alain Passard of L'Arpege. He is known for his delicate dishes and unique flavour combinations matching unusual flavours in a very simple style. Bech says that he likes to make food with pure ingredients and pure enthusiasm. It has a unique concept because the menu consists of light savoury dishes, slightly larger savoury dishes and sweets. They recommend that you choose a few dishes and if you want to try more dishes, you can simply order as you go. When I interviewed Sang-Hoon last year, he had told me that Geist was one of his favourite restaurants in the world so it will be a unique experience to enjoy a dinner prepared by Degeimbre and … [Read more...]
Massimo Bottura – a phenomenal storyteller
http://vimeo.com/114152806 Massimo Bottura is a phenomenal storyteller. In the above video he speaks about a very old couple who went to celebrate a diamond wedding anniversary at Osteria Francescana and started crying when they tried one of his dishes. Bottura is the most inventive chef in Italy. Massimo Bottura: Never Trust A Skinny Italian Chef, which was published earlier this year (and has been reviewed by Food and Wine Gazette) has been featured even in The Economist last week because it is a unique book on food, creativity and emotion. I am sharing this video because in three minutes you can learn about Bottura's philosophy. In this short, well made film, the Italian chef explains how he was touched by the story of an 85-year-old couple who cried when they tasted his compression of pasta and beans obviously recalling their childhood. Pasta e Fagioli, as it is called in Italian is a very common rustic dish. Bottura obviously takes it to another level by creating a … [Read more...]