If you can’t look at the animal your meat came from, should you even be eating it at all?
Acclaimed kitchen innovator Mike Bagale recommends the best health-enhancing ingredients
“Starting a business is like parenting. At the beginning, you give it all your attention, then you can delegate.”
“My grandmother, Lelinha, put down all her recipes in her beautiful handwriting and I gathered them into a book”
“Brands that don’t have a higher mission will become irrelevant”
“We have every right to be scared and to panic, but we should also be positive and creative. After every rain, the sun comes out”
“Brazil is such a diverse country. Our cuisine is like a patchwork quilt with a mix of influences that are similar but different; distant, yet always connected”
“It felt like we were in a giant spaceship, on the runway going up. With each success, you are narrowed in.”
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
“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”
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.
“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?”