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OBSESSION - By Oriol Balaguer
New Publication from top Spanish Pastry Chef
The play on words within the book’s title is clear.
The author’s initials are the prefix of a word which defines
his successful career: Obsession.
The meaning of this concept that we are interested in cannot
be found in the dictionary. We understand obsession, gastronomically
speaking, as the insufferable desire some professionals experience
and encourages them to go ever further in the pursuit of excellence.
What you can expect from Ferran Adria in 2014
Keep a close eye on the acclaimed chef in 2014
He's taught at Harvard University, inched closer to creating a bible of
modern cuisine and put the finishing touches on his latest book.
If this year is any indication of the excitement in
Ferran Adria's life post elBulli, then you better keep a
close eye on the acclaimed chef in 2014.
Alex Atala Reacts to Brazil's Foie Gras Ban
Calls it "Absurd"
Reactions to the ban of the production and sale of foie
gras in Sao Paolo have been polarised.
2 Michelin starred chef Alex Atala, of Sao Paulo restaurant D.O.M.,
currently
9th position on the World’s 50 Best Restaurants
list, called the ban "absurd".
The city’s restaurants will have 45 days to
adapt to the new ruling, after which they will
receive a heavy fine should foie gras appear on their menu.
Five 2013 Food Trends that will Effect 2014
Highlight and interesting trends of 2013 with a nod towards 2014
The influence of food and chefs continued to grow throughout 2013 as
an ever expanding food conscious public focused their attention on what
has to be one of the most creative industries in the world.
Crowdfunding paved the way for new, exciting and previously unachievable
projects and the worlds of tech and food converged closer each day.
Alain Ducasse Education. 10-12 Febr. 2015
New Trends: Modern Finger Food - Street Food
A 3day training program from Alain Ducasse Education of the most well known
Chef Alain Ducasse, will take place in Athens for Chefs & cooks
on 10-12 February 2015.
Program is concentrated in the new wave globally today which
is Street Food, presented under the philosophy and techniques of
the French Chef.
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