THE GRAND GELINAZ! SHUFFLE – Beyond food & evil

LogoShuffle_Yellow

Thursday July 9 2015 will herald the first ever, global collaboration of 37 of the world’s chefs as they participate in the 2015 The Grand GELINAZ! Shuffle. From San Francisco to Melbourne, 37 of the world’s most acclaimed, pioneering and creative culinary talent will participate in an unprecedented international restaurant ‘swap’. The brainchild of creative … Continue reading

World’s 50 best restaurants awards 2013

50 000nasl

Attending the Worlds 50 best restaurants award ceremony is each time a special emotion. For me it was the second time, but I didn’t enjoy less than last year. It’s wonderful to meet all the worlds top chefs in one place, seeing their friendly interactions and feeling the excitement each time a name of the … Continue reading

Lifetime achievement award winner 2013 is Alain Ducasse

ducasse

Alain Ducasse has pushed the boundaries of excellence in cooking and the dining experience throughout his 30-year career in gastronomy. The Lifetime Achievement Award, sponsored by Diners Club International®, part of The World’s 50 Best Restaurants Awards 2013, acknowledges not only Ducasse’s reputation for innovative French cuisine but also his indisputable influence over today’s generation of chefs and restaurateurs around … Continue reading

Massimo Bottura and Alain Ducasse at Eataly NY

Massimo Bottura, Carlo Cracco, Alain Ducasse, Yoji Tokuyoshi (sous chef of Bottura), Sylvain Portay (executive chef of Adour at St. Regis in New York)

The great Massimo Bottura, Italian chef who was many times nominated as one of the best worldwide and was last year proclaimed also as the Italian chef of the year,  was in 1993 gaining some knowledge also at Louis XV, the flagship restaurant od Alain Ducasse in Montecarlo. “You’ve learned the technique, now you have … Continue reading

ANA and Pierre Hermé Paris bring Haute Patisserie to the skies

ana_dessert_1-SYp5JB

ANA has enlisted Pierre Hermé Paris, the internationally renowned and award-winning pâtissier, to create a new and exclusive range of in-flight desserts for the enjoyment of international First Class customers from June 2012 and Business Class customers from September 2012. Pierre Hermé Paris, the creator of Haute Patisserie, has designed three specially-made desserts for ANA … Continue reading

Perrier-Jouet and the World’s First “Living Legacy” Champagne

Perrier-Jouet-bicentenary-468x340

Two hundreds years is an exceptional anniversary to celebrate, and having been founded in 1811, that’s exactly what Perrier-Jouët is marking this year. And to celebrate the occasion, the French champagne house is launching what is termed as the world’s first “living legend” champagne. The Perrier-Jouët Bi-Centenaire program involves a (presumably quite wealthy) buyer selecting a magnum of … Continue reading

Jeffrey J. Vella, Zinfandel’s Restaurant, Zagreb, Croatia

Jeffrey J. Vella during the interview for the NY Times

Jeffrey J. Vella during the interview for the NY Times Born in Malta, he already from the early ages took the direction of the hotel chef. With experiences in important hotel chains in Malta, Italy, UAE, Jordan, Slovenia and Croatia and by enriching his techniques and creativity at Jean Cristophe Novelli, Heston Blumenthal, Alain Ducasse etc. … Continue reading

Bruce Palling’s Top 10 Young Chefs in Europe

Picture 8

Denmark CHRISTIAN PUGLISI, Restaurant Relæ This 28-year-old Sicilian-born chef opened his first restaurant, Relæ, in August after working at El Bulli for the 2006 season and then as sous-chef at Copenhagen’s Noma. Although some of his creations are hit or miss, there is a raw talent here that can only improve; one of his signature … Continue reading

Great chefs at the Salone del Gusto in Torino (October 2010)

Massimo Bottura. Photo by Sigrid Verbert

Sustainable Cuisine Culinary creation with an eye on the environment Kylie Kwong Chef, food writer and TV star Kylie Kwong runs the Billy Kwong restaurant in Sydney where she recreates the ancient traditions of Chinese cuisine in a modern key, exclusively using organic and biodynamic ingredients. This approach helped earn her the Australian Good Food … Continue reading

Veal sweetbread with porcini in pork net with the mint sauce – by Janez Bratovž

Photo by Janez Pukšič

Gabriele Zanatta wrote about him when he presented himself at the important congress “Identita Golose” this year in Milano: “What a man Janez Bratovž, Lubiana’s number one chef and a notorious face to all the tv-viewers east of north-eastern Italy. Cheerful face, hearty laugh and as see-through as the flavors he learned to put on … Continue reading