“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
Sergey and Ivan Berezutskiy are as different as identical twins could be. One loves science, the other loves nature. One is talkative and confident, the other shy. They bicker all the time.
“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”
Beyond the beach capital of Rio de Janeiro, the jungle capital of Manaus and the capital city of Brasilia, there’s São Paulo, the undisputed capital of gastronomy
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.
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
“Only in the last two years have I found myself as a chef.”
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.