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Michelin Stars The Madness of Perfection
'Michelin Guide' and the procedure of 'chasing' a Star
Food Writer and critic William Sitwel discusses further with renowned chefs about
"The Madness of Perfection".
"Michelin Stars" is their main subject.
G9 Chefs Meet in Tokyo
Announce Book on the History of Modern Gastronomy
At around 5 PM Monday afternoon in Tokyo, the members of the Basque Culinary Institute's
international advisory board which calls itself the G9 - presented the results
of their third annual gathering.
Heston Blumental
'I'd Love to Cook someone's Life'
An interview with the British Chef Heston Blumenthal discussing his kitchen philosophy and his dream to create a menu from a person's life experiences.
You' re Fired!
9 Most Dramatic Chef Firings In Culinary History
Getting fired is awkward, embarrassing, and often infuriating. But that’s just for
us normal folks. When chefs get fired, things get crazy.
There can be lawsuits, smack talk, bad reviews, angry tweets - we're talking the whole shebang.
Sometimes it even goes viral
(although, "dramatization" might be a better word for that one).
We've complied nine of the most dramatic chef exits and they’ve
got all of the above and more.
You know what they say: if you can’t take the heat, get out of the kitchen... in as newsworthy
a way as possible.
Lima's Best Ceviche
South America's new raw fish culinary Capital
PERU'S CHAOTIC CAPITAL has become the culinary center of the Americas-and little surprise, given its sprawling
food festival, Mistura; homegrown celebrity chefs like Gaston Acurio and Rafael Osterling;
and Spanish, African, Asian and Pre-Colombian influences.
The city's causas (mashed yellow potatoes layered with fillings) are irresistible and the anticuchos,
roasted beef-heart skewers, are as tender as filet.
But the heart of contemporary Peruvian cuisine is a light, tangy tradition that isn't even
technically cooked: ceviche.
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