That was certainly a mouthful in the Title, but how else do you describe one of a kind, hand made restaurant tables.
You simply can’t walk past a high street restaurant without getting a glimpse of the inner workings of the kitchen.
Working as on a yacht is one of the most challenging and rewarding experiences a chef can enjoy—especially a chef who has worked in a Michelin star restaurant. The perks are advantageous, the views are overwhelming and the opportunities to meet celebrities and gain the respect of billionaires is boundless.
Thailand is certainly an innovative country, but two boutique resorts in Thailand are standing ‘toe to toe’ with the rest of the Culinary world. Aleenta Resorts have two resorts in Thailand, one in Hua Hin, the other in Phuket.
Think you’ve tried the best meal in town? Whether you’re dining in Copenhagen or Los Angeles, the answer might just be, “Not quite yet…” this list of chart-topping, mouth-watering newcomers and you may find it necessary to book a flight to one of the world’s newly emerging culinary capitals. From the ritziest restaurants in world-class cities to easy-to-miss eateries at unsuspecting addresses, 2015 brings with it a new tide of chefs, testing the limits of their creativity. While it would be impossible to generalise about what makes this batch of new upstarts so notable, many of the most attention-getting menus are decidedly uninterested in pizazz or showmanship. Instead of catchy, trend-chasing presentation, these kitchens focus squarely on flavor.
The Master Chefs of Great Britain Young Master Chef of the Year competition is open to all chefs aged 23 years and under working in a restaurant/hotel kitchen or training at a recognized college of further education.
James Campbell has what many people would consider to be one of the best jobs in the world. He has tasted over 140 Japanese pastries in just one week. He has also had 27 pastries in one day. Campbell works for Marks and Spencer as a dessert product developer. Campbell and his team played an important role in the sell out success of Jaffa Sphere. He is currently visiting Tokyo to find new inspiration.
The foibles of the rich and famous is a common topic in media and glamour magazines. One particularly well-loved topic is the odd food requirements that celebrities and touring musicians issue while they are on the road- legends of requests for bowls of M&Ms without any green ones and such peculiarities are common. However, until recently, no one has known much about how the wealthy act about their food when they are at home. Enter Michael Harwood.
When it comes to fine dining, French cuisine has always been high on the lists of regard. Food has always been one of the cornerstones of this nation’s identity, and as such, it is regarded both in France and outside of it with pride and a high attention to excellence. Of course, the spot at the top has always been hazardous; every ten years or so, it feels as some major news outlet publishes a piece on the death of French cuisine. Such attacks have gone back more than 100 years, but in recent years, it seems as if France has decided to take these charges more seriously.
Andrew Fairlie is the owner of the only two Michelin star restaurant in Scotland. He believes that the Food Star Authority, or FSA, should change its guidelines. Fairlie has stated that the FSA’s guidelines have made it very difficult for restaurants. Fairlie’s restaurant underwent a five hour inspection recently. He has stated that he understands why restaurant inspections are very important, but he believes that the amount of time his restaurant was inspected was ridiculous.