Welcome to Cucina.gr
Alexandros Tsiotinis
Degustation Menu by the Greek Chef
Cucina.gr, presents Greek Chef Alexandros Tsiotinis.
Meet the Chef and read the Degustation menu he proposes.
Thanasis Tsagliotis
Interview, Proposed Menus & CV
Cucina.gr, presents Greek Pastry Chef Thanasis Tsagliotis.
Meet the Pastry Chef, and see the Desserts he proposes.
Ferran Adria: 'In 2013 We Return to Gastronomy'
What 'LaBullipedia' is all about
Ferran Adria, the king of cooking, the man with a plan, the chef who can. He is exciting, passionate and always moving - forever inventing,
forever innovating and forever exploring.
Since the elBulli restaurant closed it's doors to the public back in July he has been busier than ever.
Busy with plans for his The elBulli Foundation, a place for students, chefs, artists, designers and architects to come
together and share ideas, plans for a Wikipedia cooking website 'Labullipedia', busy meeting with the UN to promote the culinary
revolution of Peru with his friend and fellow Chef Gaston Acurio. Surely one of the busiest men in the industry.
At Table
Alain Ducasse's Nature
Alain Ducasse is the first chef in the world who has had three different restaurants (in three different cities)
earn the most coveted three Michelin stars.
And with 27 restaurants in eight countries, a cooking school (that instructs home cooks and professional chefs), three inns,
upwards of 10 cookbooks, a line of cooking supplies, and a company of 1,400 partners, it’s safe to say he has plenty on his plate.
Trending: Jamie Olivier's pukka tucker...
...takes to the air (port)
Is Jamie Oliver about to change our experience of in-flight food?
He hasn't become an airline caterer, and no, I don't mean that in future your choice of stewed black
beef or hunt-the-flavour chicken will be offered in a chirpy, cockney-geezer voice. But Oliver has just opened a restaurant-cum-bar at Gatwick airport that could make
life happier at 30,000 feet.
Jamie's Italian Bakery, in the North Terminal, offers "Anglo-Californian" breakfasts, pasta lunches
and dinners, together with home-made pizza and charcuterie you can take to eat on the plane.
It's called, in Jamie-speak, "grab'n'graze".
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