Condé Nast Traveller: Manu, Curitiba
“My grandmother, Lelinha, put down all her recipes in her beautiful handwriting and I gathered them into a book”
Women
Appetite: A London soup kitchen in the time of Covid-19
To many of us, the words ‘breakfast,’ ‘lunch’ and ‘dinner’ signify a beginning, a middle and an end. But when life loses structure, these simple words can lose their meaning
50 Best: How chef Janaina Rueda is helping to save Brazil’s restaurants
“The time to make change is now – that’s our role. If cooking is a political act, let’s do it properly. Let’s change things.”
50 Best: How Slovenian chef Ana Ros is overcoming coronavirus
“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”
50 Best: Helena Rizzo on the inspiration behind Maní
“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”
Nat Geo Traveller: Umami in the Amazon
Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
Interview: Daniela Soto-Innes on immigrant culture and a happy kitchen
“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”
Interview: Garima Arora, Asia’s Best Female Chef
“As Indian chefs, we need to change how people perceive Indian food”
Lara Gilmore of Osteria Francescana on Tortellante and Food for Soul
“If you don’t believe in God, you can always believe in tortellini. But making tortellini isn’t a solitary act; it’s a communal one.”
Profile and interview: Manoella Buffara, Manu
“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?”
Into the Amazon: Virgilio Martínez and Pía León’s most ambitious restaurant project
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
Interview: Pía León, Kjolle
“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.”
Christina Tosi on Chef’s Table, kitchen culture and Confetti Cookies at #50BestTalks
“Momofuku was magnetic, electric, it was what we’d all secretly wanted in New York City but couldn’t quite put our finger on, and I just knew I needed to be a part of it.”
Interview: Clare Smyth, World’s Best Female Chef 2018
“I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled and loved it.”
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.
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: May Chow, Little Bao
“As soon as I sit down, I think ‘I should open another restaurant’. I love Melbourne – the food scene is amazing – and London would be awesome too.”
Interview: Hélène Darroze, World’s Best Female Chef 2015
“There’s one day in this job when you have to choose between being a wife and mother, and being a chef. If I had been in love and had a baby in my thirties, I probably wouldn’t be where I am today”
