Hamimi: empowering women of Morocco through repurposing traditional crafts for contemporary styles
It is ever more rare to find high quality, real craftsmanship based on traditional routes either through apprenticeships or handmade in-house. One of the islands of skilled hope today remains ...
Shinichiro Ogata: Japanese design culture of SIMPLICITY and SABOE Japanese tea
I interviewed Shinichiro Ogata, Japanese designer, creative director and founder of SIMPLICITY and SABOE tea experience on the theme of Japanese contemporary culture & tea's place in it. Shinichiro Ogata, the ...
Alain Ducasse: farmers' friend and 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 ...
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 culinary habits in Italy by remaking its regional fare like spaghetti bolognese, chunks of ...
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
Blanc was rewarded with three Michelin stars and kept them for over thirty years ...
La Muse Blue Investigates current wine pricing
Investigation of current wine pricing. In London, the European hub of international wine, I interviewed highly credible sources of the powerful wine business ...