Welcome to Cucina.gr
Journey to the heart of Gastronomy
Lyon - France. 27th November - 3rd December 2023.
MOF PARADE Tour A unique gastronomic journey for 2 groups of catering professionals, (10 Chefs and 10 Pastry Chefs) is being organized from November 27th to December 3rd, 2023, in the gastronomic capital of France, Lyon.
So Good (Issue #30)
Discover the New Pastry Magazine: So Good.
So Good is a biannual publication in English aimed at professionals of sweet and savory pastry,
the chocolate and ice cream industry, as well as the world of dessert in general.
So Good is an international magazine with pronounced exclusive nature.
Thanks to its international coverage, the most prominent master pastry chefs, mactres glaciers and
chocolatiers of the world are featured on the pages of each one of the magazine issues.
Eddie Shepherd: In-house restaurants are a trend
Interview at cucina.gr
British chef-owner of the alternative in-house restaurant Walled Gardens in Manchester, describes at Cucina.gr about his new project explaining the pros and cons of setting up a restaurant in your own private space.
Safer to Eat in Restaurants than at Home
Says, Alain Ducasse, the French Chef with 17 Michelin stars.
Michelin star magnate chef Alain Ducasse
says it's safer to eat in a restaurant than cook at home.
The French chef, with a total of 17 Michelin stars,
reckons it's safer to eat in a restaurant where the chefs are all trained in
food safety protocols rather than go to the supermarket where you risk
bumping into people without masks.
A Journey to Gastronomy's heart vol.2
Hands on practice at Ducasse Education - touring at Ritz Paris, Le Cordon Bleu
A unique culinary educational journey will be held
from 21-27 January 2018 in Paris by
Gastronomy Essentials Ltd. for only 12 Chefs who
will aspire to participate in this extraordinary culinary experience.
During this journey, we will enter the culinary empire
of the planet's top Chef, Alain Ducasse, attending a 3-day
training program at the Ducasse Education
rue de l'Abbe 41, Argenteuil, Paris, where we will be shown the
impeccable quality of his gourmet dishes from his fine dining restaurants.
We will also discover the Chef's own gastronomic
philosophy at its simplest form, as it exists in his Bistrots.
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