Does the world – even the rarified world of chefs – really need so baroque a compendium of knowledge? But Adrià's motivation for compiling and organising goes far beyond the mere knowledge itself. "Order, order, order, that's how you create," he says. And indeed, both the genome and the Bullipedia can be seen as continuations, albeit on a much grander, more comprehensive scale, of the archival work that Adrià and his team used to do back when they were actually feeding people. From early on, the restaurant meticulously catalogued its work, not just the successful recipes and techniques that made it into the dining room, but the hundreds of failures along the way. That tedious labour may not fit most people's romanticised vision of inspiration, but it was critical to Adrià's creative process. If he got a notion to come up a new dish featuring pine nuts, for example, he could go back through years of notebooks to find everything he had ever done to them – … [Read more...] about Ferran Adrià, the chef who brought us elBulli, takes his next step – Bullipedia
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Then, find someone who looks like you and ask them to show you the ropes. Copy everything they do. I know that’s not very politically correct, but neither is prison. Conduct expectations are very oriented around your group, and normally that comes down to racial lines. To even sit at a table not claimed by your group but a different group can cause all kinds of problems. … [Read more...] about Harvey Weinstein is said to have hired one – what is a prison consultant?
Be sure to check out the dozens of food trucks and souvenir stalls outside the mine, where you can pick up a lango – delicious Hungarian-style fried bread usually topped with sour cream and grated cheese – and homemade Romanian nougat. … [Read more...] about Inside the futuristic-looking new Salina Turda theme park in Romania that is built 100m below ground
Food as an exercise in high aesthetics has been part of popular culture since the Spanish chef Ferran Adrià brought his restaurant, El Bulli, and its pioneering molecular gastronomy “lab” to international fame in the late 1990s. But Fäviken is at the vanguard of restaurants whose food is also talked about as an expression of moral values. This comes, in part, from Nilsson’s commitment to regional and local sourcing: he cooks almost exclusively with ingredients that can be bought within a few hundred miles. His chefs forage moss, herbs, grasses, mushrooms, flowers and seeds from the grounds every day, and about half the produce for the restaurant is grown in their garden. During the long winter months, when the sun only breaks the horizon line for an hour or two each day and the land is sheathed in snow and ice, the kitchen serves mostly foods they have harvested and foraged in the warm months and then preserved. With his pickled hand-picked carrots and dried … [Read more...] about Magic out of mould: inside the world’s wildest restaurant
But the talk of the night was that the title of world's best restaurant has finally been wrenched from the grip of El Bulli in Spain, with Denmark's Noma, a relative newcomer, being acclaimed as the globe's greatest dining experience. René Redzepi's groundbreaking restaurant in Copenhagen, which serves only food from the Nordic region, was propelled into the top spot thanks to a dedication to regional products fashioned into startling creations such as "vintage potato and whey", and "lovage and prästost (a Swedish cheese)". … [Read more...] about René Redzepi’s Noma tops list of world’s best restaurants