Hong Kong Chef Vicky Lau has invited three Asian female chefs to cook together at a unique collaboration lunch that will take place at the Tate Dining Room on 27 March. With Asia’s biggest culinary award ceremony just around the corner on 26th March, Hong Kong and Macau are preparing for the arrival of top chefs and esteemed gourmands from around the region. To celebrate this occasion, Chef Vicky Lau is organising a lunch bringing together four powerhouse chefs at Tate Dining Room to prepare a special lunch for discerning guests. The chefs taking part in this lunch together with Vicky are chef Bee Satongun of 1-Michelin-starred PASTE Bangkok (Asia’s Best Female Chef 2018), Margarita Fores of Grace Park (Asia’s Best Female Chef 2016), and Natsuko Shoji of invitation-only restaurant, Été. The undisputed queen of Innovative French Chinese fine dining in Hong Kong, Chef Vicky Lau takes pride in her talent for visual artistry from her previous life … [Read more...]
Archives for March 2019
Sergio Herman set to return back to the kitchen with new restaurant in Cadzand, open Air Republic in Antwerp this year
Sergio Herman is set to return back to cooking with a new restaurant in the Cadzand by the end of 2020 or early 2021. He is reported to have told Belgian news agency Belga at the opening of the Frites Atelier in Brussels that he missed cooking and wanted to have a space where he will cook for an intimate number of guests. "At the end of the day, I am happiest when I cook." He told the agency that he made a langoustine dish for Pure C a few days ago and cut his hand in the process but he liked it. "It was good because I got the feeling of the past. Cooking is what I prefer to do," he said. Sergio said that having become an entrepreneur meant that he had to take part in many management meetings which he did not necessarily find interesting. "By the end of 2020 or early 2021 I want my own place again in the neighbourhood of Cadzand where I can cook," he said. Sergio formerly owned and cooked in one of the World's Best Restauarants Oud Sluis, a three Michelin star restaurant, … [Read more...]
Fundaziun Uccelin opens applications for scholarships
Fundaziun Uccelin, a charitable foundation set up in 2015 by Swiss chef Andreas Caminada in order to promote the quality of cooking and hospitality has opened its application platform till the end of March. Young chefs and people in the service industry are offered the possibility to carry out various training programmes in their respective fields for six months. Andreas Caminada, the chef behind the foundation said “It is very important to me to individually foster ambitious talent in the gastronomic industry by providing financial and mentoring support. By offering this kind of backing, we aim to pave the way for talents so that they have the opportunity to gain insights into the global culinary diversity so that they can safeguard the quality of their wonderful craft in the long run.” While similar opportunities exist in various industries, very few opportunities exist in the hospitality industry. Caminada wants to help future talents to get experience in different parts of … [Read more...]
‘Brussels charity dinners a humbling experience’ – Margot Janse
Margot Janse, the chef who founded Isabelo Charity which focuses on feeding young children in schools in South Africa has described the Brussels charity dinners that were held last month as an 'amazing and humbling experience’. “It was amazing to see all these people in all the three Brussels restaurants (Bon Bon, Le Chalet de la Foret and Bozar) come to cook without any issues. All the chefs arrived, they put their heart into what they did and created amazing food with an added twist of using South African indigenous ingredients,” Margot Janse told Food and Wine Gazette in an interview. For the simultaneous charity dinners, she got over 70 kilos of ingredients with her to Belgium and said that whoever she was thanking for being there were actually thanking her. “It is really humbling that this is possible at this level. It is great for me because I have played on this level with my restaurant for a long time. The exposure was amazing and of course I want to continue,” she … [Read more...]
Rodolfo Guzman’s surprise relocation of Borago
Chef Rodolfo Guzman, has announced that Borago, the renowned Chilean restaurant has relocated. He had been secretly working on the move without publicising it. The new restaurant is at the foot of Cerro Manquehue (Place of Condors in Mapudungun Mankewe), the most important natural landmark of the city and one which demarcates the seasonality in Santiago. Borago is considered to be one of Latin America's best restaurants with Rodolfo introducing many Chilean ingredients, products and techniques to the world for the first time while rewriting his country's culinary rulebook in the process. The restaurant opened in 2006 and like many of today's successful restaurants struggled to survive in the early years particularly since it had to deal with a conservative clientele. Rodolfo Guzman said that 12 years ago he and this team had embarked on a road that seemed crazy at the time. "The place where Boragó was housed and which has been our home for all this time seemed huge. It looked … [Read more...]