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CHEF PLATING TECHNIQUES
Is it golden egg or golgappa? Plates are the new canvas and chefs the new artistsIn India, the art of food plating has taken center stage, significantly elevating diners' experiences. Chefs are skillfully weaving storyte...- Remembering Anthony Bourdain through his radical honestyAnthony Bourdain's appreciation for honest food and his impact was evident. He enjoyed simple dishes like vada pav, calling it the Bombay b...
- Word of the Day: Aspic - Meaning, usage and origin of the wordle answerAspic is a savoury jelly traditionally made from gelatin-rich stock and used to encase meat, fish, vegetables or eggs. This Word of the Day...
- Japanese chef who cooked for Ram Charan, has won a Michelin award.... not for sushi. His Tokyo restaurant serves just one desi foodA Japanese chef has taken the culinary world by storm, not for his ability to prepare sushi to perfection, but for his talent for cooking a...
- Lovis BerlinA former prison in Lovis is now a romantic restaurant. Chef Sophia Rudolph offers refined French-inspired dishes. The menu focuses on veget...
- ‘Every spice has a story’: How Indian flavours are becoming global storytellersIndian spices are transcending their role as mere ingredients, becoming cultural storytellers on global dining tables. Chefs are now using ...
- Atelier Crenn in San FranciscoAtelier Crenn in San Francisco redefines fine dining with a captivating pescatarian tasting menu that celebrates the artistry of Chef Domin...
- Coda BerlinCoda, a 2-Michelin-starred dessert restaurant in Germany, defies expectations by crafting innovative, sugar-free treats. Chef Rene Frank us...
- Dubai's Enigma, Basil of Bangkok and Odette in Singapore: Top 5 bucket list restaurantsOsteria Francescana will make you reconsider what's so exceptional with Italian cuisine.
- Chef Florent Maréchau says seasonal vegetarian menus, organic ingredients will rule 2019Spain holds a special place for the chef as his ultimate food destination.
- Spicing up the business of food: Bengaluru's master mentors are raising an army of professional chefsVarun Pereira, 37, executive chef at Sly Granny, was once a part-time dishwasher in the US.
- Delhi to get taste of Mugaritz; one of the world’s most experimental restaurantsThis week Delhi will get to taste Mugaritz, one of the world’s most experimental restaurants, as super chef Andoni Luis Aduriz treats the c...
- Fruit or chicken? Bengaluru top chefs master the art of deceptionCreating deceptive dishes take up to a couple of days or weeks, depending on the complexity of the idea and ingredients.
- Noma School of Dining is in as chefs take inspiration from the celebrated Copenhagen restaurantNoma — which remained on the top of restaurant lists ever since it zipped up the World’s 50 Best Restaurants in 2010 — has had an unprecede...
- From lemon posset to assorted tarts, pastry trends for 2017!French Pastries & cakes will see an upsurge in produce and demand accompanied by generous use of herbs & select ingredients.
- Dishing it out: Indian food replaces Chinese cuisine globallyThere is a huge difference in the consumption patterns in both cuisines when it comes to staples like meat, fish and rice.
- Plating food has become more accepted off-late, thanks to shows like Master ChefSocial media, food blogging, global travels & exposure to food trends, have done their bit to bring about a heightened sense of beauty in a...
- Is the traditional home-style food being compromised amidst global culinary experiments?Food is the new fashion. And everyone wants a piece of the pie. The equivalent of the little black dress is one’s proclivity to cook.
- A look at the top five chefs who will have a rocking 2016ET Magazine takes a look at the top five chefs who will break new ground in what is going to be an eventful year in their careers.
- Bengaluru's food industry is a melting pot of entertainment & panacheBengaluru's food and beverage industry is no longer just about palate and plating.
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