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LE MEURICE - Alain Ducasse
New French Haute Cuisine for the 21st century
With its lavish ormolu moldings and grand crystal chandeliers, Le Meurice is one of the most
beautiful dining rooms in Paris.
For all of its rococo splendor, however, the special affection I have for this space runs back to a
soft Indian summer morning fourteen years ago when I came to have a tour
of the hotel while it was undergoing renovations.
I entered through a side door in the construction hoardings, and looking for the woman
with whom I had an appointment, I found myself on the edge of the dining room, where
a team of men in dusty blue overalls was arguing in Italian.
Evolution - Pastry Chef Jordi Puigvert
Modern Techniques on Pastry and Bakery for high volume production
Spanish Pastry Chef Jordi Puigvert will present a unique Training Program
on "Modern Techniques on Pastry, Confectionery and Bakery for high volume
production" in 18 & 19 March, in Athens.
The training program will focus on New Modern, quick and easy techniques,
giving longer shelf life to the final product and better textures.
Lanshu Chen
Asia's Best Female Chef 2014
Chef Lanshu Chen who works at the Le Mout Restaurant in Taiwan has
been picked as Asia's Best Female Chef ahead of the 2014 announcement of
Asia's 50 Best Restaurants
list in Singapore, February 24th.
What you can expect from Ferran Adria in 2014
Keep a close eye on the acclaimed chef in 2014
He's taught at Harvard University, inched closer to creating a bible of
modern cuisine and put the finishing touches on his latest book.
If this year is any indication of the excitement in
Ferran Adria's life post elBulli, then you better keep a
close eye on the acclaimed chef in 2014.
Sugar as 'Toxin'
... and other 2013 Food Culture Trends
"Sugar’s vilification as "toxic" is one of the food-culture trends shaping
up to have significant implications for food makers/marketers and retailers
in 2013, according to a new report from The Hartman Group".
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