FERRAN ADRIA – ELBULLI AND THE ART OF FOOD
Ferran Adria Speaking at Somerset House This summer Somerset house in London is hosting an exhibition dedicated to one of the culinary world’s most highly regarded chefs and his restaurant – Ferran […]
NOTE BY NOTE CUISINE
Herve This is a leading French physical chemist and the ‘Godfather’ of Molecular Gastronomy. He is also the man behind the development of ‘Note by Note’ cooking which involves preparing dishes using pure […]
TASTE WHAT YOU’RE MISSING
I heard about this book when I came across a review written about it by Professor Charles Spence – The Head of Experimental Psychology at Oxford University. His review whet […]
MOLECULAR GASTRONOMY AT HOME BY JOZEF YOUSSEF
Molecular Gastronomy at Home the book by Jozef Youssef Molecular Gastronomy at Home by Jozef Youssef is a book for avid home cooks, professional chefs and culinary academics. The book […]
A PRIMER ON SMOKING AND CURING
I’ve recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media; […]
SUSTAINABILITY – AN ONGOING ISSUE
Last week I met Chef Martin Scholz, head chef of Catch restaurant at the Andaz – Hyatt hotel here in London. Since taking the helm at Catch 2 years ago […]
CAPITALIZING ON HUMAN CAPITAL
Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a […]
BIG IN JAPAN – MY TOKYO TRIP
The spark which triggered my fascination with Japanese cuisine and food culture can be traced back to one book, Michael Booth’s ‘Sushi & Beyond’. Apart from being very well written […]
