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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".
Noma Head Chef Matt Orlando
En Route to Open His Own Restaurant, Amass, in Copenhagen
After over two years serving as head chef at Noma, Matt Orlando will be leaving Rene Redzepi's restaurant to open Amass,
his own venture.
Irish Beef is selected as a key ingredient
2013 Bocuse d'Or International Chef's Competition
The event takes place at the upcoming Sirha Food Fair, Lyon, France, 29-30 January, 2013.
The international competition, named after legendary French Chef Paul Bocuse,
seeks to identify the world’s top competitive chef using only the world's best food products.
The selection of Irish Beef followed a rigorous and
lengthy process by the competition’s International Organisation Committee was
based on its grass fed nature meaning the beef is of a high quality in terms of
tenderness, taste and texture.
Securing this accolade is a valuable endorsement and recognition for Irish Beef.
5O Best Restaurants 2013
Congratulations to the Roca Brothers
El Celler De Can Roca in Girona, Spain, has been crowned the World's Best Restaurant at
The World's 50 Best Restaurants sponsored by S.Pellegrino and Acqua Panna, ceremony for 2013.
The restaurant, which is managed by the three Roca brothers, Joan, Josep and Jordi, was
second on the list in 2012. The new announcement sees Rene Redzepi's Noma restaurant fall from
the number one spot, a position it had held for the past three years.
El Somni - The Dream of a 'GastrOpera'
A Culinary perspective concieved as an opera by the Roca Brothers
The conception of a multisensory experience establishes innovation, a
vanguarde arts and culinary art as the embrace and enhancement of creativity.
The Roca Brothers reveal a "Theatrical Theme",
a Culinary Opera, constituted by several components, which harmoniously combined and
structured, emerge, intending to evolve our point of view, refering to
the dining procedure.
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