Welcome to Cucina.gr
Eddie Shepherd: In-house restaurants are a trend
Interview at cucina.gr
British chef-owner of the alternative in-house restaurant Walled Gardens in Manchester, describes at Cucina.gr about his new project explaining the pros and cons of setting up a restaurant in your own private space.
Safer to Eat in Restaurants than at Home
Says, Alain Ducasse, the French Chef with 17 Michelin stars.
Michelin star magnate chef Alain Ducasse
says it's safer to eat in a restaurant than cook at home.
The French chef, with a total of 17 Michelin stars,
reckons it's safer to eat in a restaurant where the chefs are all trained in
food safety protocols rather than go to the supermarket where you risk
bumping into people without masks.
6th Premier Gastronomy Festival
Press Release. All eyes on Bansko Bulgaria
For the 6th consecutive year, Premier Gastronomy Festival
was completed with plenty of success, having collected lots of wonderful
foodie memories.
Premier Luxury Mountain Resort, a proud member of
Ermia Hotels & Resorts and the only member of
Small Luxury Hotels of the World in Bulgaria, is extremely pleased
having attracted such great gastronomic stars, which
challenged both the taste buds and the brain of every participant.
Alain Ducasse Education - Animation Cuisine
Press Release - Live Cooking (Buffet, Bistrot, Snacks)
Athens, February 9, 2017
A unique demonstration program for professionals with chef - instructor of
Alain Ducasse Education, Mark Guillain Williams
was presented on February 7th , 8th and 9th in Athens, Greece.
The demonstration took place at Odos Kassandras
venue, at Votanikos area.
The main theme of the seminar was Animation Cuisine,
which is the upcoming impressive trend in hotel restaurants
(resorts and city hotels).
Ramon Morato: 'Pastry Confidential'
Interview to Cucina.gr - by Eleftheria Vasiliadi
Celebrated Spanish pastry chef Ramon Morato recently visited
Athens for a unique pastry demonstration for professionals which took
place in hotel Athenaeum Intercontinental.
The theme of the master class was New concepts, techniques
and modern pastry creations and during
the two-day seminar the experienced pastry chef
made a detailed demonstration of some of his impressive latest creations.
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