FRANCIS MALLMANN: “HUMAN BEINGS NEED CONTRADICTIONS”
“Luxury can be a potato and an onion. And it can be a bowl of Sevruga caviar and a wonderful blini.”
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- Mar 1, 2021
Koks – The World's Most Remote Dining Destination
The Faroe Islands have become a popular tourist destination for food and nature lovers alike. The islands are technically owned by Denmark,
- Feb 10, 2021
The Creative Brain
Don't let mislead yourself by the photo that tels us this conversation could be about books and what has a chef got to do with that, except
- Jan 27, 2021
Stimulating the Creative Brain
In this TEDX Morten Friis-Olivarius speaks about how creativity looks like in the brain.
- Jan 22, 2021
Michelin Stars The Madness of Perfection
A BBC documentary from 2010 with British food writer and restaurant critic William Sitwell
- Jan 20, 2021
Work As It's Done In The kitchens On The World's Biggest Cruise Ship
With 250 chefs turning more than 100 tonnes of raw ingredients into 250,000 meals every week, culinary operations Royal Caribbean's Oasis of
- Jan 17, 2021
How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase
A master Sushi chef Keiji Nakazawa runs a sushi restaurant in Honolulu Hawai'i and uses mostly local products for his sushi.
- Jan 16, 2021
Ireland’s Oldest Ice Cream Man | Mr. Ripple
Meet Mr Ripple, Ireland’s oldest ice cream man, John Taylor.
- Jan 14, 2021
Dashi Journey film by Eric Wolfinger
In our research to chefs that catch our interest, we sometimes come along publications that we would like to share with you.
- Jan 9, 2021
MAGNUS NILSSON: “IT WAS SOMETHING THAT I ALWAYS KNEW”
This time we like to share an interview, that we came along, with Magnus Nilsson.
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