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Tuesday, 15 April 2014

Pedro Miguel Schiaffino is one of "The World's Most Influential, creative and important Chefs"

Pedro Miguel Schiaffino (Perú)

Pedro Miguel Schiaffino  is one of "The World's Most Influential, creative and important Chefs"





Chef Pedro Miguel Schiaffino has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon never before used in haute cuisine. In his quest for innovating with ingredients and flavors, Pedro Miguel is one of the representatives of “the new culinary revolution” coming out of the Amazon Jungle’s pantry. From exotic fruit to fish from the planet’s richest river and lake ecosystem, Schiaffino explores his country’s biodiversity and natural resources to create contemporary dishes that enliven an impressive signature cuisine.

Educated in the Culinary Institute of America (CIA), New York, the Italian Culinary Institute for Foreigners (ICIF) and Castiglioni d’Asti, Piemonte, Schiaffino worked at various Italian restaurants before returning to Peru: Dal Pescatore (Canneto sul’Oglio, Mantova), La Locanda dell’Angelo (Ameglio, La Spezia) and El Pinnocchio (Borgomanero, Novara), this last managed by Piero Bertinotti, considered a major influence because of his cooking style.

In 2006, the Government of Peru honored him with the “Manka” for his contributions to the development of Peruvian cuisine. The creativity of his restaurant MALABAR was highlighted in 2009 by Food & Wine magazine as one of the twenty most interesting culinary experiences on the planet, and in 2010 his Bar was elected one of the 10 best in the world by the same publication. That same year, La Academia Internacional de Gastronomía recognized his work with the Chef L’Avenir Award.

Besides his work in MALABAR, Chef Schiaffino currently manages La Pescadería, with two locations in Lima, and his catering company Schiaffino Gastronomika. He also gives Food & Beverage consulting services to the Hotel Sol y Luna in Valle Sagrado, Cusco, and the luxury cruise ship Aqua Expeditions that sails on the Amazon River in Iquitos, Peru.
 ref.Areceta, royalty spain London


Massimo Bottura is one of "The World's Most Influential, creative and important Chefs"

Massimo Bottura (Italy)
Massimo Bottura  is one of "The World's Most Influential, creative and important Chefs"
Massimo Bottura (born 30 September 1962 in Modena) is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena,[1] Italy which has been listed in the top 5 at The World’s 50 Best Restaurant Awards since 2010 and received top ratings from ESPRESSO, Gambero Rosso and the Touring Club guides.Osteria Francescana was ranked 3rd World's Best Restaurant at the S.Pellegrino World's 50 Best Restaurants Awards 2013.
Early Life and Career
Massimo grew up in Modena in the Emilia Romagna region of Italy. He developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals.
In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later.Bottura then apprenticed himself to chef Georges Coigny to build his culinary foundation,a combination of regional Italian cooking and classical French training.
Bottura also worked with Alain Ducasse at Louis XV in Montecarlo in 1994.Ducasse invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo.
Osteria Francescana
In 1995 Bottura opened Osteria Francescana in the medieval city centre of Modena. His concept was to juxtapose culinary tradition and innovation with contemporary art and design.
Bottura then spent a summer at El Bulli with Ferran Adria, this encouraged him to continue pushing boundaries and re-writing rules with his cuisine.
In 2012, shortly after Osteria Francescana was awarded its third Michelin star the restaurant closed for the summer for a period of refurbishment and opened with an updated insight into Bottura’s two biggest passions, contemporary art and avant garde cuisine.
Other restaurants and projects
Franceschetta 58, an informal dining brasserie and bar serving small plates was Bottura’s second restaurant project and opened in 2011 in Modena. This was a collaboration with Bibendum director Marta Pulini.
Bottura has also written three books, ‘Aceto Balsamico’ (2005), ‘Parmigiano Reggiano’ (2006) and ‘PRO. Attraverso tradizione e innovazione’(2006).
He is on the board of directors of the Basque Culinary Centre, a project directed by Ferran Adria.
After the 2012 earthquakes in the Modena region, which caused damage to millions of pounds worth of Parimigiano Reggiano, Bottura worked with local producers to raise awareness of the situation. He also took part in the Crave International Food festival in Sydney in October and played the leading role in a festival in Taiwan, La Festa di Chef Massimo Bottura.
2013 saw Bottura take the role of Ambassador for Food in the Year of Italian Culture in the United States.He was also a guest of honour at the Cancun Rivieria Wine and Food Festival in March.
Awards
   Accademia Italiana Della Cucina, Cucina Eccellente for Tratto del Campazzo (1991)
    Michelin Guide, One Michelin Star (2002)
    Gamero Rosso, Up and Coming Chef Award (2002)
    ESPRESSO Guide Performance of the Year (2004)
    Lo Mejor de La Gastronomia, International Award (2005)
    ESPRESSO Guide, Dinner of the Year (2005)
    Veronelli Guide, Three Stars (2005)
    MICHELIN Guide, Two-Michelin-Stars (2006)
    Golosaria, Creative Restaurant of the Year (2006)
    Identita Golose, Best Creative Chef (2007)
    Gambero Rosso, Three Forks (2007)
    ESPRESSO Guide, Plate of the Year: Rice grey... and black (2007)
    ESPRESSO Guide, Rating 19\20 (2007)
    Consorzio Brunello Montalcino ‘Leccio d’Oro’, Best Restaurant of the Year (2008)
    Consorzio Parmigiano Reggiano ‘Golden Knife’, Man of the Year (2008)
    ESPRESSO Guide, Plate of the Year:Garlic and snail soup (2008)
    Gambero Rosso, Three forks (2008)
    ESPRESSO Guide, Rating 19,5\20 (2009)
    The World’s 50 Best Restaurants, Highest New Entry (2009)
    The World’s 50 Best Restaurants, 13th Best Restaurant in the World (2009)
    Accademia della Cucina Italiana, "Magnifico del Presidente" (2009)
    Gambero, Plate of the Year: Tribute to Thelonious Monk (2009)
    Les Grandes Tables du Mondes (2010)
    ESPRESSO Guide, Highest rating recorded 19,75\20 (2010)
    Identita Golose, Chef of the Year (2010)
    BMW Guide, Restaurant of the Year (2010)
    Andrew Harper Hideaway Report, Restaurant of the Year (2010)
    The World’s 50 Best Restaurants, Best Italian Restaurant (2010)
    The World’s 50 Best Restaurants, 6th Best Restaurant in the World (2010)
    Grand Prix de l’Art de la Cuisine, International Academy of Gastronomy Chef of the Year (2011)
    Modena Town All, Gold Medal of Honour (2011)
    UNICEF Modena, Golden Spider Award Art and Culture (2011)
    The World’s 50 Best Restaurants, Best Italian Restaurant (2011)
    The World’s 50 Best Restaurants, 4th Best Restaurant in the World (2011)
    The World’s 50 Best Restaurants, Chef’s Choice Award (2011)
    Lo Mejor de la Gastronomia, El Restaurante del Dia 9.25 (2011)
    Michelin Guide, Three Michelin Stars (2011)
    Gambero Rosso Guide, Best Restaurant Rating 95 (2012)
    "ESPRESSO" Guide, Best Restaurant Rating 19,75 (2012)
    Touring 2012 Guide, Best Restaurant Rating 93 (2012)
    The World’s 50 Best Restaurants, 5th Best Restaurant in the World (2012)
    The Daily Meal, International Chef of the Year (2013)
    The World’s 50 Best Restaurants, 3rd Best Restaurant in the World (2013)

Martín Berasategui is one of "The World's Most Influential, creative and important Chefs"

Martín Berasategui (Spain)

Martín Berasategui  is one of "The World's Most Influential, creative and important Chefs"
Text: Rodrigo García Fernández /©ICEX
Translation: Jenny McDonald /©ICEX
Photographer: Spanish chef Martin Berasategui
Martín Berasategui (Donostia-San Sebastián, 1960) is one of the standard-bearers of Spanish avant-garde cuisine and, hardly surprisingly, one of the six Spanish chefs with three Michelin stars – for his restaurant in Lasarte, the hub of the Berasategui group.
As a child, Berasategui learnt cooking from his mother Gabriela and his aunt María in their traditional Basque restaurant, Bodegón Alejandro in the old center of Donostia-San Sebastián. At fifteen, he enjoyed helping prepare popular dishes such as meatballs, marmitako (tuna stew) and squid in its own ink. He was one of four children but the only one interested in taking up a career as a cook and, at 20, after the death of his father, he took charge of the restaurant. On his few days off and during the holidays, he studied - pastrymaking, charcuterie and ice cream – in France, mostly in the region of Les Landes. Then back home, he gradually introduced changes and new techniques, eventually receiving his first Michelin star at Bodegón Alejandro.
He continued to develop his own personal style and was eventually able to open his own restaurant in 1993. Located in Lasarte-Oria, very close to the city of Donostia-San Sebastián, the Martín Berasategui restaurant, launched a review of traditional Basque cuisine and showed that signature cuisine is possible in small and large establishments alike. In 2001, his was the fourth Spanish restaurant to receive a third Michelin star, after Arzak. El Racó de Can Fabes and elBulli.
When he felt the need to show that he could do more than cook, he created the Berasategui group. It manages not only the Lasarte-Orio restaurant (three stars) but also advisory services for other restaurants in Spain. The Group’s other business lines include publishing and an advisory department for the food and hospitality sector which has collaborated, amongst others, in the design of china for the Porcelanas Bidasoa company under the Vajilla Quatrum brand, and the launch of the spuMb line of disposable catering equipment.
Top priority, the products
There are three specific features in Berasategui’s professional approach which he has been defending for the last three decades – excellent food products, skilled techniques and, above all, hard work. These factors together with a clear influence from Basque cuisine result in cooking that is sincere, reveals character and achieves harmony between the products and the cooking styles used. Berasategui openly acknowledges that he likes cooking to be straightforward, with a minimum of distractions. It is flavor that should stand out, and that flavor should be as natural as possible.
He prefers local ingredients, especially if they can be grown close at hand, reaching him with all their properties almost intact, and playing a full role in the creative process. He often focuses on Spanish products: olive oil, wine, garlic. This is his personal way of remembering his childhood, when he used to accompany his mother or his aunt to the Bretxa Market in San Sebastián to buy fruit and vegetables, meat and fish, all at peak freshness. And mention must be made of the careful service at the restaurant tables under the supervision of his wife, Oneka Aguirre.
But cooking for Berasategui does not end in the restaurant. He says that he alone is allowed to cook at home because, if he cooks for his customers, obviously he also has to cook for family and friends. His favorite dishes include, for the home scene, potato omelet with salt cod or hake cheeks, At home, he still uses an old, energy-saving, coal-fired range, standing next to a simple, modern cooker.
His zeal for professional perfection and discipline has not kept him from developing a key aspect of gastronomy today, teamwork. Training has been provided in his kitchens for some of the great young chefs who are planning to keep the flag flying for Spanish gastronomy, guaranteeing a future that is more than promising. By way of footnote, mention should be made of a sign affixed at the entrance to his restaurant, announcing in the Basque language to visitors and those working for Berasategui, "Those who work shall eat".
Changes and new projects
At the end of 2008, the Berasategui Group underwent a thorough transformation. Andoni Luis Aduriz and Bixente Arrieta severed their ties with Martín Berasategui and took over total responsibility for Mugaritz, El Bodegón de Alejandro and the Guggenheim restaurant. Martín Berasategui focused on his restaurant in Lasarte and his gastronomic advisory services. A few months after this news, Aduriz and Arrieta announced that as from 1 January 2010 they would also be taking charge of the restaurant at the Kursaal, the Auditorium and Congress Centre in Donostia-San Sebastián, formerly in the hands of Berasategui.
The remodeling of the Berasategui Group gave Martín Berasategui the opportunity to devise new projects. In mid-2009, he announced that he was to open the Martín Shanghai restaurant in Shanghai in China. This represents his first international venture and was opened officially in September 2009 in a particularly attractive venue, a French-style mansion dating from 1921, close to the well-known Xujiahui park. With three floors and an outdoor terrace, the restaurant seats about 150.
Two menus are on offer -one hot, one cold- and the dishes result from the combination of signature creations at the Berasategui restaurant in Lasarte (Basque Country) and the local Chinese ingredients.
Passion by Martín Berasategui
Sol Meliá announced in December 2011 an alliance with Spanish Chef Martín Berasategui to launch a brand-wide partnership through Passion by Martín Berasategui, a new restaurant concept that will transform the hotel chain’s Paradisus brand into the only all-inclusive hotels in the Americas to boast cuisine by a Michelin-starred chef.

The first Passion by Martín Berasategui debuts at Paradisus Playa del Carmen La Perla, one of the two newest Mexican properties Sol Meliá has launched in the prestigious Caribbean enclave of Riviera Maya. As part of the agreement, the hotel chain will be able to train and develop its kitchen and service staff at Lasarte, under the direct supervision of Berasategui, something which has already happened for the launching of this first hotel restaurant.
Berasategui’s inspiration was to incorporate Caribbean flavors into his cuisine. Local seafood will have a starring role in the menu of Passion by Martin Berasategui, where special wine pairings have been developed from three separate wine lists created exclusively for the restaurant. Passion by Martin Berasategui will be an adults-only gastronomic experience, serving dinner nightly and featuring indoor and outdoor seating. The restaurant will also be accessible to local residents and visitors.
Paradisus Resorts, the all-inclusive luxury brand of Spanish hotel chain Sol Meliá, has expanded its collaboration with Spanish Chef Martín Berasategui with the opening in April 2012 of Fuego Gastro Bar at the Paradisus Punta Cana and Passion by Martín Berasategui at the Paradisus Palma Real, both in the Dominican Republic.

José Avillez is one of "The World's Most Influential, creative and important Chefs"

José Avillez (Portugal)

José Avillez  is one of "The World's Most Influential, creative and important Chefs"

 
Portuguese food generally follows an oral tradition. There are no written recipes; ingredients are measured out in coffee cups by grandmothers. But after training with masters like Alain Ducasse and Ferran Adrià, José Avillez is reinterpreting old-fashioned dishes in a very creative and avant-garde way.
For instance, there’s this very old peasant dish called açorda—a bread soup, or really, a bread porridge. It’s what a very poor household would eat on Sunday: sautéed onions mixed with water, bread, garlic, olive oil, whatever proteins were on hand, with a raw egg stirred in at the end. José makes a salt-cod açorda, but in his own style: The broth is velvety and cilantro-scented; the sautéed croutons are injected with cod stock; there are flakes of gorgeous salt cod and then a perfectly cooked sous vide egg, which slowly and beautifully seeps into the soup. José also makes a refined version of bacalhau à brás—salt cod scrambled with eggs, crispy shoestring potatoes and green olives. Two bites took me back to when I first had this dish in a Lisbon café with my family, but José’s version is more elevated, with much more intense flavor.
José is remodeling recipes like these with ideas he’s learned from around the globe. He’s taking Portuguese food for a ride. Largo de São Carlos, 10; joseavillez.pt; 011-351-21-342-06-07.

Heston Blumenthal is one of "The World's Most Influential, creative and important Chefs"

Heston Blumenthal ( United Kingdom)


Heston Blumenthal  is one of "The World's Most Influential, creative and important Chefs"


According to an interview with The Observer in 2004, he has been cooking "seriously" since the mid-1990s.In 1992, three years before opening The Fat Duck, he created his first ever dish, the now famous and often imitated, triple cooked chips. In 2002 he invested in the Riverside Brasserie with former Arsenal FC footballer Lee Dixon and Alfie Hitchcock, but two years later he sold his shares in the business to his former head chef, Garrey Dawson
In 2004, The Fat Duck was awarded its third Michelin star. Blumenthal is one of only four British chefs to receive 3 Michelin stars.

Fernando del Cerro is one of "The World's Most Influential, creative and important Chefs"

Fernando del Cerro ( Spain)


Fernando del Cerro  is one of "The World's Most Influential, creative and important Chefs"


Fernando del Cerro started in the family restaurant in 1991, the year when the restaurant get its Michelin star. The young Chef then worked at the Hotel Palace in Madrid and in San Sebastian. He quickly focused on the processing of vegetables and herbs, while respecting the traditional elaboration of Spanish recipes. First Prize of the Chef of the Future, he's also a professor at the training school of Corte Inglès malls, and collaborates to the Spanish TV program "si las quieres las comes" on the Spanish cook channel. He's now the Chef at Casa de José in Aranjuez (Spain). Consistently staking on originality and creativity, his menu shows that it's possible to innovate with the products of a region. The menu "progression in the vegetable elaboration" includes for example twelve dishes in which one seasonable vegetable can be used from the crudest to the most cooked preparation.

Carmelo Bosque is one of "The World's Most Influential, creative and important Chefs"

Carmelo Bosque (Spain)

Carmelo Bosque  is one of "The World's Most Influential, creative and important Chefs"



His restaurant Lillas Pastia, named after the innkeeper in Bizet's opera Carmen, is located in Huesca, capital of the province of the same name, the northernmost of the three provinces that make up the region of Aragon. It occupies a salon in a beautiful, early 20th-century building in the Modernist style, the city’s Casino. This is where Bosque devises new versions of traditional Aragonese recipes, taking care to use only the best ingredients and searching for new combinations. The menu offers dishes with black truffle and black olives from the Maestrazgo mountains in the Aragonese province of Teruel, salt cod treated with unusual ingredients such as honey, and a new version of pollo al chilindrón (chicken with onion, tomato and red peppers), one of Aragon’s greatest culinary trademarks.

Bosque's career is highlighted by his interest in culinary research. In collaboration with chefs such as Raúl Ruiz and bodies such as Alcotec (Alta cocina y tecnología), the laboratory at Lillas Pastia carried out an interesting study on microfiltration of liquids, which pleasantly surprised the British chef Heston Blumenthal. This technique allows the separation of vegetable pigments and clarification of stocks, which end up as transparent liquids, with fine, pleasant textures and full of flavor. The solids separated off can be used as the basis for other preparations.

Carmelo is known as the mentor of Aragonese chefs. Many young talents have been nurtured in his kitchen, learning from his enthusiasm for careful work, his calm manner at the stove and his commitment to regional produce.

Cucho La Rosa is one of "The World's Most Influential, creative and important Chefs"

Cucho La Rosa (Peru)



Cucho La Rosa  is one of "The World's Most Influential, creative and important Chefs"
Luis Armando La Rosa was born in 1956. He started his career as Main Barman at a Night Club in Lima but later continued his apprenticeships in the hospitality industry in Paraguay, Argentina and Bolivia. In 1982 he returned to Peru where he gained culinary experiences in cities like Cusco, Arequipa, Huaraz and Nazca. In 1993, he created and became the principal spokesperson about NovoAndina food. In 1988, he started working as a gastronomical journalist and food critic for El Comercio (the main newspaper in Peru).

In 2000, he published "Tecnicas Culinarias y de Repostería"- Culinary and Pastry Techniques and "La cocina peruana de Don Cucho" - Peruvian Cuisine of Don Cucho - which its sole objective is to set the stage for standardization of the Peruvian cuisine and in this way achieve internationalization of the Peruvian flavors and tastes. He currently owns and manages "La Casa de Don Cucho" considered the best restaurant in the city and stars in several TV cooking shows. Chef La Rosa has taught most of the leading chefs in Peru and is considered the master in the preparation of Cebiche. He also teaches at CENFOTUR (Centro de Fromacion Turistica), the main institute in Lima where to study tourism.

Antony Bourdain is one of "The World's Most Influential, creative and important Chefs"

Antony Bourdain (USA)

 

Antony Bourdain  is one of "The World's Most Influential, creative and important Chefs"


Anthony Bourdain, executive chef of Brasserie Les Halles in New York City, is the anti-celebrity chef. He’s crass, offensive, and doesn’t wear starched, white jackets or fancy hats. He is, however, a great cook, a great writer, and has an infectious passion for food of every kind. His passion and adventurous spirit are what have created millions of gourmet fans around the world. Chef Bourdain may have turned more people onto good food than any five-star, fancy-hat chef out there.
Anthony Bourdain was born in New York in 1956. After high school, he spent two unproductive years at Vassar College before attending the Culinary Institute of America in Hyde Park, New York. Following graduation from the C.I.A., Bourdain was the chef at New York City’s Supper Club, One Fifth Avenue, and Sullivan’s before coming to Les Halles.

The Writer:

Bourdain has written several books including the crime thrillers Bone in the Throat (1995), Gone Bamboo (1997), the Bobby Gold Stories (2002), and the nonfiction work Typhoid Mary: An Urban Historical (2001).
Chef Bourdain came to many people’s attention with his exposé of New York restaurants, “Don’t Eat Before Reading This”, published in the New Yorker (1999). He expanded this behind-the-scenes look at the not so glamorous world of restaurants and his own personal history with the hugely successful bestseller, Kitchen Confidential (2000).

The Television Star:

The success of Kitchen Confidential led to a Food Network television series, A Cook’s Tour. Chef Bourdain travels around more than a dozen countries in a search for the perfect meal. Some of his most memorable episodes include dining with gangsters in Russia, swallowing the still-beating heart of a cobra, and revisiting the tiny fishing village of La Teste, France where he experienced his first raw oyster as a boy.
Anthony Bourdain remains the executive chef of Les Halles, which has expanded to five restaurants, including locations in Washington, D.C. and Miami. Chef Bourdain is also capitalizing on the success of A Cook’s Tour with a new traveling culinary program, Anthony Bourdain: No Reservations, on the Travel Channel (2005).

Rebecca Weitzman is one of "The World's Most Influential, creative and important Chefs"


Rebecca Weitzman (USA)






Rebecca Weitzman  is one of "The World's Most Influential, creative and important Chefs"
Rebecca began cooking in 1997 as a way to pay the bills while putting herself through Ohio University. Her time in those first kitchens instilled in her a strong work ethic but more importantly exposed her to the world of culinary arts, and it inspired her to attend the Culinary Institute of America to follow her new passion. She graduated from the CIA in 1999 and then moved to NYC to work for superstar Chef Bobby Flay at his restaurants Mesa Grill and Bolo. Rebecca's time under Chef Bobby Flay, especially at Bolo, had a huge impact on her as a chef.
...
Rebecca learned the values of freshness, regional purity, and how to cook with a Mediterranean soul and sensibility. Constantly pushing herself to learn everything she could from Chef Flay and his intensely talented roster of executive chefs and sous chefs, Rebecca stayed with Chef Bobby Flay for three years . Rebecca's next position would take her to Denver Colorado to help open the critically acclaimed Mediterranean restaurant Mizuna. In Rebecca's free time (what little of it there was), she also worked as a pastry chef at nearby restaurant Opal, where she was quickly promoted by Mizuna's owners to Chef de Cuisine of their sister restaurant Luca d'Italia. Rebecca's spent two years at Luca d'Italia before looking for the right venue to showcase all of her creative energy. In 2005 Rebecca was hired as executive chef of a brand new restaurant Café Star for which she helped create and design every aspect of the upscale seasonally-changing menu. Rebecca and Café Star garnered fabulous reviews and multiple awards including Best Chef and Best New Restaurant in Denver's WestWord, Voted in Top 10 Restaurants for 2005-2007 in both the Denver Post and Rocky MountainNews and mentioned as rising star chef in 5280 Magazine.
...
After six fruitful years in Colorado, Rebecca decided she had to get back to the magic and excitement of NYC's restaurant scene. She was offered a position from her old boss Chef Bobby Flay at Bar Americain, but after a short time another fantastic opportunity came across Rebecca's radar. In 2007 Rebecca was hired to take over as Chef de Cuisine at the intensely successful 'inoteca in NYC's Lower East Side. Rebecca enjoyed three wonderful years working for the Denton's, during which time she met David and later John Bush. It was during this period that Rebecca, David, and John Bush began collaborating, ultimately making Thistle Hill Tavern a reality.
...
David enjoyed 3 wonderful years working for the Denton's and had the good fortune to spend the majority of that time working with Chef Rebecca Weitzman.
...
During that time David, Rebecca and John Bush conceptualized and brought to fruition Thistle Hill Tavern.
List of Past Events | NAMA: Northwest Atlantic Marine Alliance
namanet.org, 17 Feb 2013 [cached]
In this Iron Chef-inspired program, Chef Nate Courtland of iCi Restaurant in Ft. Greene, Brooklyn will face off against chef Rebecca Weitzman of Park Slope's Thistle Hill Tavern in a heart-pounding race to transform a mystery seafood and what they can get from farmers market vendors into culinary delights.
Chicken | recipes | food Wannabe TV Chef
wannabetvchef.com, 28 May 2011 [cached]
Iron Chef Jose Garces faces off against challenger Rebecca Weitzman. Chef Weitzman is the executive chef at Redwood Kitchenette in New York's Chelsea neighborhood.
...
chopped ep409 Rebecca Weitzman s4x3 lg ICA: Garces vs. Weitzman Chef Weitzman grew up just outside of Boston but has made her bones working in some of the most well respected kitchens in the Big Apple.
wannabetvchef.com, 24 Jan 2011 [cached]
Iron Chef Jose Garces faces off against challenger Rebecca Weitzman. Chef Weitzman is the executive chef at Redwood Kitchenette in New York's Chelsea neighborhood.
...
chopped ep409 Rebecca Weitzman s4x3 lg ICA: Garces vs. Weitzman Chef Weitzman grew up just outside of Boston but has made her bones working in some of the most well respected kitchens in the Big Apple.

Donato De Santis is one of "The World's Most Influential, creative and important Chefs"





Donato de Santis (Italy) 


Donato De Santis  is one of "The World's Most Influential, creative and important Chefs"

Donato De Santis ( Milan , 1964 ) is a cook Italian nationalized Argentine . He grew up in La Puglia , in southern Italy, a land where their ancestors lived since 1399. He trained in their home country and devoted himself to the professional kitchen since 1980, with their first steps in the kitchen of L'Antica Osteria del Teatro in the city of Piacenza , next to the famous chef Georges Cogny and then in restaurants and homes the private Italian Rivieras.

In EE. UU. worked in leading restaurants in the cities of Los Angeles (Primi, A Ristorante), Santa Monica (Valentino), Hollywood (Chianti & Cucina), Chicago (Bice), Palm Beach , where he was responsible for opening Bice-and Miami (Bice, in Coconut Grove ). His creativity in the kitchen took him to discover rich and famous. He was eventually hired as a designer's personal chef Gianni Versace for his mansion Casa Casuarina and New York.

In 2000 he settled in Buenos Aires (Argentina) and taught at various locations including the Chefs Association Gato Dumas . For two years managed the restaurant kitchen Verace, until February 2005, when materialized his dream of founding Cucina Paradiso, where his culinary laboratory for fans of Italian cuisine and where it carries out its business. In July 2010 he released his book Cucina Paradiso (Editorial Planeta), a book full of life stories told with recipes.

Productions made photos and content for publishers Sudamericana and Bonum, with whom he edited My Italian and Donato Fatto in casa per bambini respectively. From his experience TV stand with outreach programs throughout Latin America ElGourmet.com channel, which successfully led Cooks at stake, emergency Cooking, cucina Donato, Donato invites, All'uso nostro, Villa della pasta and unplugged Chefs . On Channel 13 was driver home cooks and Las Millie and, with previous experience an interesting international E! Entertainment (USA.), RAI (Italian radio in Rome) and Gambero Rosso Channel (Italy).

(And not in the channel and program now has a reality show on the channel Utilisima-universal.)
Awards

    1984 Chaine des Rotisseurs Baillage d 'italie - best chef emerging in Italy
    1984 Chaine des Rotisseurs - Luxembourg - world championship runner
    2002 [Martin Fierro Award] for best cooking show Donato cucina, ElGourmet.com;
    2004 Profile Award for best female service note by Cuisine Donato de Santis;
    2004 Academic Vocation, granted by Fundación Grupo Editor Lázara his career, and
    2005 and 2006: "Gourmand World Cookbook Awards" for his books and Donato Fatto in casa per bambini.
    2009 [Martin Fierro Award] for best cooking show "Villa della Pasta" Elgourmet.com
    2011 Gourmand World Cookbook Awards, second prize in the category Italian

It is one of the six directors of Gruppo Virtuale Cuochi Italiani , which brings together more than 1200 Italian chefs throughout the world in order to disclose the true Italian cuisine, its products and raw materials.
Books published

    2010 CUCINA PARADISO Editorial Planeta
    2005 FATTO IN HOUSE Editorial Bonum
    2006 PER BAMBINI DONATO Editorial Bonum
    2002 MY KITCHEN ITALIAN Editorial Grijalbo

Sang-hoon Degeimbre is one of "The World's Most Influential, creative and important Chefs"

Sang-hoon Degeimbre (South korea)








Sang-hoon Degeimbre  is one of "The World's Most Influential, creative and important Chefs"
When Sang Hoon Degeimbre opened his restaurant, the July 1, 1997, his experience as a cook came down to prepare food for your family. Until then he had earned a deserved reputation as a sommelier at Michelin star establishments.
 In the book L'Air du temps, which bears the name of his restaurant, recounts the ten initial years of its evolution from the first recipes which taste responded to a logic based on wine flavors, like hazelnut and toast of a Burgundian chardonnay, to the more recent applications of the technique, such as ultrasound, very edgy.
 air du temps Develop a research local cuisine, based on local produce, chef collector, committed to the possibilities offered by the environment.
 Often we read in the biographies of Sang Hoon Degeimbre that wanted to be pharmacist. But the profession that most fit with your profile is to bioengineer a tech lab. It could also have been made as an agronomist, as L'Air du Temps has several years of an incredible garden, an herb garden with hundreds of flavors. And in this area also experiences, sparing neither time nor effort.
 Sang Hoon Degeimbre, retailer to the limit, endowed with an infinite curiosity, starting with innovation-both technically and with ingredients-, followed imperturbable their way as the best student in the class, a student for the study represents a pleasure .
 Considered in Belgium the undisputed leader of contemporary cuisine, Sang Hoon Degeimbre had not until the summer of 2009 no contact with the culinary culture of South Korea, the country of his ancestors, who had left at age 6. When he had been awarded two stars, the Korean authorities arranged for him a quick visit to the country. Four days total, moving taxi ride for the legendary jam of Seoul, between official meetings and meals in the best restaurants in the capital.
 "What struck me off the plane was the atmosphere and the smell. And above all, oddly enough, I was surprised to see people with the same physical appearance than me. I recognized in the people with whom I interacted, but did not speak their language. "
Sang Hoon returned from that first trip eager to discover the South Korean kitchen. "I realized that this country has very attractive ingredients for a chef and the general public. Korea also has a unique culture in regard to soy fermentations, is the world jang flavors we find in Soy Sauce (100% Soybean) or pasta as doenjang (100% soybean) or gochujang (soy and chilli).
 Model culinary
 The Korean culinary model fits perfectly in modern times, as shown by several aspects: the link between food and health, the notion of seasonal and local ingredients, from the point of view of the flavors, slightly acidic character fermentations vegetables, which are the sisters of our marinated raw. "These fermentations belong to the great family of kimchi, being the best known example of Chinese cabbage kimchi and turnip. kimchi But there are many other vegetable-based carrot, broccoli , cucumber, radish or cauliflower young Chinese. were divided into two categories, white kimchi (baek kimchi) gochu made without chilli, and carrying this chili spicy and are therefore, to a greater or lesser degree. Duration of fermentation influences, of course, taste. fermentation is similar to wine, for instance. A young kimchi has that touch carbonic needle, of a young wine, while an older kimchi is distinguished by the complexity of its aromas. Sang Hoon Degeimbre juices thus obtained used as seasoning for sauces, which provide acidity and complex aromas.

Miguel Ángel de la Cruz is one of "The World's Most Influential, creative and important Chefs"


Miguel Ángel de la Cruz (Spain)




Miguel Ángel de la Cruz  is one of "The World's Most Influential, creative and important Chefs"

Contest Winner for best chef of Castile and Leon in 2008, Miguel Angel Cruz has emerged as one of the great Spanish teachers working with native plants and vegetables including mushrooms. With little more than a decade plying his trade and vocation cook, successfully completes the baggage of a chef today. Master the techniques and reaches equilibrium when creating dishes harmony. The top and mini kitchen have catapulted him to a deserved position in the prestigious palmares of cooks evolve without forgetting its roots and the product. Botany enthusiast, Miguel Angel shares with us in this course your knowledge and work of recent years.

Chef Miguel Ángel de la Cruz. Cruz focuses his cuisine not only on seasonal and local products, but also on the plentiful natural bounty that he finds in the nearby white pine forests the area is known for. Pine cones, pine nuts and wild mushrooms are just some of the flora that he employs in his highly creative kitchen, as well as local vegetables and wild shoots and leaves, many of which have been traditionally used in popular medicine for centuries.
Miguel Ángel’s brother, Alberto de la Cruz, the restaurant’s sommelier, rounds off this father-son culinary duo. While located in the heart of Rueda DO country, his extensive wine list also includes more than 150 national and international wines.