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All Chef Stories

These craftsmen dedicated their lives to the art of preparing food
Alain Ducasse: from farmers' friend to the chef activist

Alain Ducasse: from farmers’ friend to the chef activist

As the “artistic director” Alain Ducasse is not cooking at his restaurants very often, instead, he is “the one who carries the vision”. The French native and multi-Michelin chef is passionate about ...
Cook It Raw: the world's best chefs challenge survival

Cook It Raw: the world’s best chefs challenge survival

The world's best chefs in collaboration with food journalists, are challenged by the wildness of nature and unfamiliar destination. The modern chef is thrown back to hunter-gatherer age in this ...
Massimo Bottura: letting Italian genius out of the bottle

Massimo Bottura: letting Italian genius out of the bottle

Becoming Italy's best chef today requires a striking culinary genius. At first unsettling the deeply traditional Italy proud of its regional cuisine like the spaghetti bolognese, chunks of aged parmesan, ...
Dan Barber: The Third Plate

Dan Barber: The Third Plate

The Third Plate is a must read for anyone who dines out, is interested in the farm-to-table development, nose-to-tail eating, for any forward looking chef, a good house wife - ...
American plant-based Cuisine by Tal Ronen, Matthew Kenney and Tim Andriola

American plant-based Cuisine by Tal Ronen, Matthew Kenney and Tim Andriola

Now trendy the American plant-based cuisine is enjoyed beyond vegans.The chefs Tal Ronen,Matthew Kenney and Tim Andriola showed in Miami its creative appeal ...
Nature by Alain Ducasse and dietician Paule Neyrat 

Nature by Alain Ducasse and dietician Paule Neyrat 

Alain Ducasse has always acknowledged the essential importance of raw ingredients in his culinary mastery. Although the past decade took him more frequently around the world as he oversees his ...
Toshiro Konishi: interview with Lima-based master of nikkei cuisine

Toshiro Konishi: interview with Lima-based master of nikkei cuisine

Toshiro Konishi is a Japanese chef, who is globally recognised for his Japanese-Peruvian fusion cuisine known also as "Nikkei". Still a teenager, he worked at Fumi restaurant in Tokyo together ...
Chef Georges Blanc: keeping the Bresse chicken rolling the high game

Chef Georges Blanc: keeping the Bresse chicken rolling the high game

Blanc was rewarded with three Michelin stars and kept them for over thirty years ...
Peter Gordon: New Zealand cooking and its wines

Peter Gordon: New Zealand cooking and its wines

A distinguished chef from New Zealand embraced London’s food scene with his two outstanding restaurants serving fusion food in high style ...
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