Food trip: Mexico
Sometime in late 2003, I found myself standing on the roadside in Querétaro, three hours north of Mexico City, clumsily eating a bistec taco with lime juice dribbling down my arm.
Interview and video: André Chiang
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
Video interview: Daniel Humm, Eleven Madison Park
“Only in the last two years have I found myself as a chef.”
Food trip: Slovenia
A three-day jaunt in a nifty hire car was the perfect amount of time to take in the capital and the iconic Lake Bled before combining peaceful countryside with destination dining at Hisa Franko.
Video interview: René Redzepi, Noma
“With Noma 2.0, we dare again to fail.”
First person: “Chemo at 30 is not in anyone’s plan”
‘Mummy, why does that lady have pink hair?’ I heard a little girl ask her mum next to me in the salon. I was going full-on bald – the surest way to tell the world I was a cancer patient.
Interview: Joan Roca, El Celler de Can Roca
He’s “the perfect example of a contemporary chef,” says Massimo Bottura; he’s “generous, creative, thoughtful and warm,” according to Juan Mari Arzak.
Interview: Leonor Espinosa, Leo
While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.
Video interview: Massimo Bottura, Osteria Francescana
“A chef in 2017 is much more than the sum of his recipes. We have a big responsibility to show the young generation the right approach for the future.”
Interview: Ferran Adrià, El Bulli
Eighteen years old and desperate for cash to fund a summer of partying in Ibiza, the future world’s greatest chef did what any teenager might do – he took a job washing pots.
Interview: Matt Stone, Oakridge
“When I was a kid, kangaroo was only in the pet food section of the supermarket. Now it takes pride of place in supermarkets next to the Wagyu beef.”
Interview: Dan Hunter, Brae
There’s a dish on the menu at Brae called Iced Oyster. It’s actually a sweet milk ice cream with a salty twist that’s capable of turning even the least adventurous into oyster fans.
Interview: Virgilio Martínez, Central
On the long journey back to Peru from Australia, Virgilio Martínez and Pia León were hard at work on their latest restaurant project, shunning sleep and inflight movies to sketch out floor plans for one of their most ambitious projects yet.
Profile: Blue Hill at Stone Barns
A quick sift through the comments reveals not just praise for Barber’s food but also a whole lot of respect and admiration for his vision. One simply writes “Mind. Blown.”
Interview: Daniela Soto-Innes, Cosme
“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”
Interview: Daniel Humm and Will Guidara, Eleven Madison Park
Some tables are better than others. But Daniel Humm and Will Guidara have found the formula for the perfect table.
Interview: Dan Barber on wastED London
Dan Barber is worried. His team has been scavenging the Selfridges Food Hall for leftover and damaged foodstuffs to use at the wastED dining series on the rooftop of the iconic London department store.
Interview: How Sühring twins conquered the Bangkok dining scene
“Since we’re twins, we’re very connected to each other and most of the things throughout our life we’ve done together. We create dishes together – there’s no separation of who does what.”
Interview: Asia’s No.1 chef Gaggan Anand plans five new restaurants
“Every year I’ll open one restaurant and every year I’ll get closer to closing my restaurant.”
Interview: Colombia’s peace accord to boost gastronomy, says Jorge Rausch
“As chefs, we have a social responsibility to show farmers that there are other options beyond drug production to substitute their crops and still prosper.”
