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October 22, 2011 From dark, piquant Finnish rye rounds to artfully prepared open-faced sandwiches known as smorrebrod, a swell of Nordic cuisine has reached this side of the Atlantic, proving there's more to Scandinavian food than Ikea's $2.99
Most young chefs would consider it career gold to have one high-profile kitchen experience under their toques. Former Kaya executive chef Sean Ehland has worked in two uber-fabulous restaurants: Denmark's noma, named in June the world's best on the
Rob Gentile, the chef at Buca, an ambitious Italian restaurant in downtown Toronto, had a problem. Everything he knew and believed about cooking told him that he shouldn't waste a single edible bit of the whole hogs he brought into his kitchen, and
AFP The celebrated Copenhagen restaurant has been voted S. Pellegrino Best Restaurant in the World two years running and has shepherded in a new era of Nordic cuisine (and, on a lesser scale, provided the focus for the MasterChef Australia finale).
Story continues below To Atala, a country's native ingredients are its future...Pellegrino list of the world's 50 Best Restaurants, he applies the techniques he learnt working in France, Belgium and Italy to transform ingredients found in the Amazon.
Marco Del Grande IF the World Chef Showcase is a sortie to the outer limits of the culinary world, the take-home message from the top chefs must be: leave this to the professionals. Unless your skill and home kitchen are up to something like the
Ben Stansall/AFP/Getty Images They are more used to coming up with wild and wonderful recipes for their clientele in the world's leading restaurants. But now a gathering of top chefs has come up with a plan to save the planet, one dinner at a time,
On Aug. 25, 250 chefs, scientists and farmers gathered beneath a circus tent in a field on the outskirts of Copenhagen, Denmark, for a two-day symposium exploring the plant kingdom and how chefs, scientists and farmers can work together to make use
Letter From Copenhagen Feeding Frenzy September 6, 2011, 3:27 pm Photographs by Aleksander Thuesen At the MAD Food Camp Symposium. For two rainy days last week, some 250 chefs, scientists, foragers and farmers gathered beneath a blue and red circus
Their backgrounds might be different but all three chefs have one thing in common: a rigorous commitment to using ingredients sourced from their immediate surroundings, either cultivated or simply picked in the wild. A week ago, they took part in a