“It felt like we were in a giant spaceship, on the runway going up. With each success, you are narrowed in.”
Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
Right before the doors open, there’s a moment of nervousness; a buzz of anticipation, of butterflies in bellies. Indoors, 15 volunteers line up against the wall, like schoolchildren on the first day of class.
After being picked by René Redzepi to lead Noma’s sell-out pop-up in Tulum, the Mexican chef is set to open his first restaurant, Kol, in London
“We are losing traditions and knowledge, and once it’s gone, there is no way to get it back because much of it is transmitted aurally”
Oops! I Dropped the Lemon Tart. Five Ages of Parmigiano Reggiano. The Crunchy Part of the Lasagne. What do these three dishes have in common?
“Every artist dreams of suicide, and this is my suicide. Gaggan will never come back, never resurface as a restaurant”
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
“As Indian chefs, we need to change how people perceive Indian food”
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
“The more soup we could get to the school, the more attendance went up. That motivated us to carry on.”
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”