Welcome to Cucina.gr
Bedding A Celebrity Chef
What to consider when seeking a noted partner for your F&B program
As hoteliers embracing serious F&B programs you realize that (or at least designed it so that)
guests visit your property as much for your dining options as your sleeping rooms.
With this in mind there are all sorts of things to consider when creating new
dining concepts; particularly when it involves bringing in outside talent who
bring their own spotlight with them thanks to the popularity of their
existing restaurants and, often, television exposure.
Alain Ducasse's 25th Anniversary
An Anniversary Party for a Man and His Restaurant
RENE REDZEPI said he was managing the economic crisis pretty well.
At his little restaurant in Copenhagen, he said, laughing, he was getting 100,000 reservation requests
a month. Of course, then it clicked: this unassuming young man of 34, lightly bearded, runs the hottest
restaurant in the world, Noma.
And he was here, happily, along with 240 or so other chefs from 27 countries,
to help honor Alain Ducasse, 56, the godfather of French cuisine, who invited confreres and consoeurs
to celebrate his 25th anniversary running the three-star restaurant here, Louis XV.
How Technology May Help Cut Meat Consumption
Meet: Foodpairing and flavor molecules
One of the most interesting and controversial fields in tech these days involves in vitro meat.
By growing our meat in labs from animal cells, so the theory goes, we could eventually wean ourselves off
our dependence on livestock as a protein source.
One day, we may even be able to
print our steaks
and chops from a 3D printer.
Culinary cocktails
Among predicted bar trends for 2013
Pairing food and liquor as well as locally sourced and inspired drinks were among
2013 bar trends identified by a survey from the National
Restaurant Association (NRA).
The NRA surveyed nearly 200 professional bartenders – members of the United
States Bartenders' Guild - to find the hottest trends on
restaurant drink menus in 2013.
Christmas in a three-star kitchen
Chrismas Eve with Eric Frechon at Bristol hotel in Paris
As the clock ticks down to Christmas in the three-star kitchens of the Bristol
luxury hotel in Paris, chef Eric Frechon is readying his crew like a general
rallying a battalion.
"I love this season because it’s the one that gives the chef the best chance to
express himself", Frechon, who opened up the kitchens of the hotel restaurant,
L'Epicure, told AFP in the run-up to Christmas.
-
Previous Page
- Page 7 from 14
-
Next Page
