Pinterest Twitter LinkedIn Facebook

 

Powered by mod LCA

Interview Willi Klinger - Austrian Wine

article 12120281fert

 

1. Tesi: Dear Willi, you are the Managing Director of the organization "Austrian Wine Marketing" that promotes Austrian wine in the world. Can you please tell me about your daily job and the organization you are working for?

Willi: We are Austria's generic wine marketing board, founded in 1986 to tackle the image loss after the wine scandal of 1985. It took us 20 years to make the new quality orientated strategy successful, but in the last 10 years our export graph looks as impressive as those of the most dynamic wine producing countries of the so called "New World". Our team consists of 23 people that acts according to a very sophisticated marketing plan and a top-down strategy always highlighting the best possible products.

Interview with Pascal Schelbert ENI’T

article MG 8594 copy - Kopie

World Gourmet Society – General interview

1. How would you best describe your restaurant?

We set ourselves the target to offer an unparalleled and unique meat experiences, all this, at a time when vegetarian and vegan restaurants are almost inflationary. The word 'Eni't' is Etruscan and means 'German meat'. The name of our new gastronomy concept is therefore a program. Chef Roger Heé, who created in five-star hotels' kitchens such as Kulm in Arosa and Zurich's Baur au Lac, serves meat beautifully prepared as a meatloaf, ossobuco, or goulash. At the same time the focus for guests is on socialising and storytelling. There are therefore occasions with music which it can be enjoyed in a convivial and nice ambience. The walk-in vineyard, cheese buffet, and refrigerated cabinet are central components of our interior. Of course, the specially designed calibration tables, chairs, and accessories are also part of our design-specific features.

London Nightlife Update - Hyde Kensington

kl 2

1. Tesi: Dear Andrea, you are the marketing manager of the cocktail bar Hyde  in London. Can you please tell me about the concept, the idea and background of your location?

Andrea: Hyde Kensington is the bringing together of exquisite food, divine cocktails in a surrounding filled with award winning artwork. A restaurant and cocktail bar that transforms into a party venue at night situated directly opposite Kensington Palace. We host private parties and corporate events at Hyde Kensington also.

Portrait Robert Thompson – Isle of Wight

kl IMG 3743
 
 
Tesi: Dear Robert, you are the patron chef of the restaurant thompson’s on the Isle of Wight. Can you please tell us a little about you and your restaurant? 
 
Robert: I have loved cooking since I was 10 years old. Cooking and preparing food was always a hugely important element in my family. My older brother Patrick inspired and encouraged me to become a chef. He even won the Roux Scholarship, which impressed me immensely. I remember how my thoughts on the design of my restaurant started to develop very early in my life. To open my own restaurant and make it uniquely ‘my’ place was my life’s dream.
 
I started to work in the hotel industry when I was 13 years old. For the first six month I washed dishes, only then I was allowed to work in the desert section (Robert smiles). I also did my work experience in the same hotel where I worked with the front of house team.
 
When I was 15 or 16 my brother took me to visit a selection of fine dining restaurants for the first time. I remember visiting both Guy Savoy and the Arpege around 20 years ago. It must have been at that time my dream to open a restaurant developed further; it became clear to me that my restaurant had to be a fine dining venue. The plates, the ingredients, and the cooking skills I observed during those exploratory dining experiences fascinated me.
 
I have been fortunate to work at various wonderful restaurants during my career. I started as apprentice at the two Michelin Starred Winteringham Fields working for Germain and Annie Schwab.  At the age of 23, I was awarded my very own first Michelin Star. Following this experience I made my way south and after a short stint at Cliveden I headed to the Isle of Wight where I started to cook at The Hambrough. I was lucky as I had the freedom to manage and build the restaurant according to my wishes and requirements. Four months later we won a Michelin Star, 3 AA Rosettes and 7/10 in The good Food Guide. I truly enjoyed elevating The Hambrough but it was, nevertheless not my very own restaurant. To fulfill my childhood dream I finally opened thompson’s in Newport.
 
The chosen venue was in a really bad condition and with only 6 months to complete a substantial renovation, my strong family bonds kicked in. As an example, all tables were handmade by my father. My team and I worked day and night to renovate the venue. I am extremely proud my restaurant is a family business in the best and complete sense of the word. I love to be on the Isle of Wight and I am very thankful my career developed to allow me to run my own restaurant on this amazing Island.

Portrait Jacob-Jan Boerma -Restaurant De Leest

article JacobJanBoerma 02

Tesi: Jacob-Jan, you are the patron chef of the restaurant De Leest / Netherlands. Can you tell us a little about the history of the restaurant?

Chef Jacob-Jan Boerma: De Leest has been open for 12 years now. The building dates back to 1930 and originally it was a shoemaker's. Then it became a cafe for the locals to hang out in and eventually, having acquired a food licence, it was turned into a restaurant. Since 2002, it has been in the hands of JJB and Kim Veldtman.

Portrait - Chef Seiji Yamamoto of Nihonryori RyuGin

picture kl

1. Tesi: Dear Chef Seiji Yamamoto, you are just awarded as a Top 10 chef worldwide from the French magazine "Le Chef". Can you please tell me more about you and your love for cooking food and being a chef?

Chef Seiji Yamamoto: From an elementary school age of 11 and as part of my school education, I participated in cooking lesson. Those lessons were a lot of fun. When at home I prepared the dishes I was taught in each lesson and invited my mother to eat my creation. My mother really loved these dishes very much. At that time, I had a taste of what it meant to prepare a dish and I was pleased by the responses of those who tasted my creations. It is then, that I decided I would become a chef in the future. This is the main reason why I decided to become a chef: chefs make people happy .... I embraced that very feeling at the early age of 11.

Japanese Version:

小学生の時(11歳)学校の授業の一環で、数品の料理を作るという授業があった。その授業がとても楽しく、その授業で習った料理を家で作り、母親に食べさせた。すると、その料理をすごく母親に褒めてもらえた。その時、料理を作って、それを食べた人に喜んでもらえるという感覚を初めて私は味わった。それ以来、私は将来は料理人になろうと思った。それが料理の道を選んだきっかけである。料理は人を幸せにする...。そんな感覚を私は11歳の時に抱いた。

Portrait - Stephanie Simbo - Beyond Bars Akademia / South Africa

picture1

1. Tesi: Dear Stephanie, you are the owner of the school Beyond Bars Akademia in South Africa. Can you tell me more about you and your school?

Stephanie: Beyond Bars is a bartending school with a social conscience. South Africa is a growing platform for the tourism industry, therefore for our industry. The lack of skilled bartenders was starting to show, the gender equality in this industry too. Hence, the idea of combining both, including a social dimension to it. Integrating former inmates was a way of showing that rehabilitation is necessary and a real solution when the prison's population is overcrowded by 138% and the recidivism rate reaches almost 47%. Through our individualized courses, we help individuals and former inmates pursue a career in bartending.
Coming from a difficult neighborhood, I know for a fact that opportunities don't show up easily, which is why I truly believe in helping by offering them this opportunity, the rest of the world often denies them.
More than focusing on skills, we put the human being at the center of our classes. Courses such as anger management, yoga or even group dynamic will be taught. More than bartenders, we are aiming at educating ambassadors of our industry that will then empower others.

 

Portrait - Joe Barza - Chef and Culinary Consultant from Lebanon

article Joe

Interview:

1. Tesi: Dear Joe, you are the Chef, TV presenter and Culinary Consultant from Beirut in Lebanon. Can you please tell me about you and your culinary journey?

Chef Joe Barza: I used to be a bodyguard then the man I used to work for passed away, and so I decided to change fields. Therefore, I went into the culinary arts because it brought me peace, body and soul moreover it was my passion from the beginning.

I started my own business in 2010. It all began when people started to ask me to create menus for them. The demand grew so I felt it was time to widen the concept and give this opportunity to others as well. My reputation was already out there so as soon as I launched the company it picked up right away.

 

Portrait Restaurant Simpsons - Chef Luke Tipping

article ChefLuke 07

1. Tesi: Dear Chef Luke, you are the Executive Chef, of the Michelin Starred restaurant Simpsons in Birmingham, which re-opened a year ago. Please tell me more about your background and the philosophy, which drives the restaurant.

Chef Luke Tipping: We opened Simpsons in 1993; that was 24 years ago, which means we will celebrate our Silver Jubilee next year. To do this, I joined forces with Andreas Antona, with whom I had previously worked; we knew each other and were an 'old' team. In 1993, good chefs and good cuisine was a rarity in Birmingham; we tried to fill that gap. Most restaurants served food for the masses; we however, tried to fill a niche by serving good food, inspired by the chef and not by a trend. We moved to the current location 12 years ago; which back then, was an architect's office. We refurbished the space extensively before we could open Simpsons. In 2000 we were awarded our first Michelin Star, such an award, was unique in Birmingham at that time.

Historic aircraft and the highflyer of upscale cuisine

article h 00026380
 
Hangar-7 at Salzburg Airport is home to the Flying Bulls
 
The Flying Bulls is a group of enthusiasts with a great passion for historical airplanes and helicopters. They have a fleet of the most beautiful aircrafts in aviation history and restore them using their unique know-how. Rarities like the Lockheed P-38 Lightning, a North American B-25J Mitchell, a Vought F4U-4 ‘Corsair’, and a DC-6, are now part of this world-renowned and unique collection of aviation history. These technically and visually perfect aircrafts of the Flying Bulls are welcomed as participants and as an attraction at all aircraft events. Hangar 7 at the Salzburg airport, not only brings together pilots and technicians, but also internationally renowned culinary skills.

More Articles...

  1. Michelin Starred Thai cuisine
  2. Four hands and only the freshest ingredients
  3. Portrait La Pecora Nera Ristorante - Ayacucho 1785
  4. Portrait Michelin Starred Chef Bruno Oger
  5. Childhood Memories, Smoke, Flames and Michelin Stars
  6. Japanese Kaiseki cuisine in the middle of Switzerland
  7. Portrait Harturo Restaurant - Vicente López 1661 - Buenos Aires
  8. Interview Martin Strehle, Küchenchef – Tropenhaus Frutigen
  9. Potrtrait Casa Bianchi
  10. #CookForSyria
  11. Portrait - Tony Asseily - Chateau Biac
  12. TOM AIKENS ANNOUNCED AS THE AMBASSADOR OF JRE UK & IRELAND
  13. Global Gastronomy / October 19th 2016 in London: The Ultimate Foodie World Tour
  14. Portrait - Zante Olive Oil
  15. Portrait Casa Coupage Room/La Bumón / Buenos Aires
  16. Oliver Honegger TURICUM GIN / Switzerland
  17. INTERVIEW MARTIN MOLTENI / BUENOS AIRES
  18. Top international chefs to wow guests at 2016 World Gourmet Festival
  19. The Turkish starred chef
  20. Top chef internazionali per stupire gli ospiti del World Gourmet Festival 2016
  21. Lobster & Oyster Bar at St. Gotthard
  22. Portrait - Thibault Pontallier
  23. Interview Haya Molcho
  24. Portrait Finca Es Fangar
  25. Culinary wanderlust meets local cuisine
  26. Portrait - Armin Amrein: Restaurant Glow
  27. Portrait Chef Norbert Niederkofler - Hotel Rosa Alpina
  28. Secret Valais’ recipes dating back to the era of the cholera epidemic
  29. The story of Tom Aikens
  30. Portrait Restaurant La Pergola - Chef Heinz Beck
  31. Portrait - Gaston Hochar - Chateau Musar
  32. ‘Mexico - The Cookbook’ by Margarita Carrillo Arronte.
  33. Restaurant Sommerlust - Switzerland
  34. Omar Vitullo from Cantina don Carlos / Buenos Aires
  35. Company Portrait - Rochini - Austria
  36. WGS Switzerland has cooked: Swiss Star Chefs for Africa
  37. A twist on the national dish of Switzerland „cheese fondue"
  38. WGS Schweiz: GUIDO STRAUMANN – STRAUMANN HÜPPEN
  39. Portrait Hunan - London
  40. Portrait Alain Ducasse at The Dorchester – Chef Jean-Philippe Blondet
  41. I LATINA RESTAURANT INTERVIEW - BUENOS AIRES
  42. Novanta - A Popup Hotel and Restaurant in Tuscany and Amsterdam
  43. Laura and Fabia Löw – Löw Delights
  44. Coconut Blossom Sugar, Bamboo, and Transparency in the Food Industry
  45. The World Gourmet Society Group in Paris is starting the culinary year 2016
  46. Portrait - Pascal Aussignac - Club Gascon
  47. JRE - The generational values of Europe’s next Master Chefs
  48. Portrait Philip Angst - co-owner of the restaurant Stubä in Zurich
  49. Interview Dominique Landolt Ortiz and Maria Dolores
  50. Will you stay at New Year in Paris?
  51. Portrait Linny Kenney - Leather Studio
  52. WGS SWITZERLAND: WHO IS WHO? PART III
  53. Company Portrait - Atelier V Pur - Switzerland
  54. Portrait Jose Pizarro / London
  55. WGS Switzerland: Who is who? Part II
  56. Miguel Angel Hernandez - Sake Sommelier
  57. Portrait Peggy Porschen - Wedding Cakes
  58. Culinary Sustainability Paired with Innovative Spirit on the Shores of Lake Zug
  59. Portrait Relais & Châteaux Restaurant Hotel Tennerhof - Stefan Lenz
  60. Portrait Andreas Gugumuck, Owner of Wiener Schnecke
  61. Company Profile - Truffle and Wine from Australia
  62. Portrait Gourmet Festival Vila Joya - Chef Dieter Koschina
  63. Panel Discussion: Aesthetics in Top Restaurants
  64. The Gourmesse 2015: Gourmet Enjoyment – also in the Special Vegan Section
  65. Portrait Restaurant Fleur de Sel - Alex Verhoeven
  66. World Gourmet Society Switzerland: Who is who? Part I
  67. RAPHAEL LÜTHY – THE VEGAN GAULTMILLAU CHEF
  68. Why we are all missing out on the best restaurants
  69. Portrait Andreas Caminada
  70. Portrait: Martins Rittins and Restaurant Vincents in Riga / Latvia
  71. Portrait Martiņš Sirmais - Restaurant 3 Pavaru in Riga / Latvia
  72. Interview Paolo Basso - Best Sommelier of the World 2013
  73. PORTRAIT Jean Paul Bondoux - BUENOS AIRES
  74. New WGS local gourmet group has started in SE Queensland / Tweed Coast in Australia
  75. PORTRAIT Crizia Restaurant - Buenos Aires
  76. Portrait The Culinary Beirut - Chef Armando Codispoti
  77. Portrait Hof Van Cleve - 3 Michelin Starred Chef Peter Goossens
  78. Portrait The Restaurant Dysart - Petersham - United Kingdom
  79. Living the dream in Paradise?
  80. Portrait Nicolas Glumineau – General Manager of Château Pichon Longueville Comtesse de Lalande
  81. Portrait Château Calon-Ségur– Managing Director Laurent Dufau
  82. Lynch Bages & Cordeillan-Bages – Meeting an old friend I had never met before…
  83. I was accidently locked in the wine cellar of Château Margaux overnight
  84. Portrait Grillwerkstatt (BBQ workshop) - Tom Heinzles
  85. Invitation: Paris WGS group holds a private summer dinner
  86. Portrait El Federal - A restaurant in Buenos Aires
  87. Portrait Bledar Kola – a Chef from Albania
  88. Portrait RÜSSELs Landhaus - Ruth und Harald Rüssel
  89. INTERVIEW CARLOS ESTECHA, WINEMAKER OF FRANCO ESPAÑOLAS WINERIES (LA RIOJA, SPAIN)
  90. Portrait Simon Majumdar
  91. Pairings in Paradise: Selecting Wines, Infusing Cocktails and Satisfying Palates on Grand Bahama Island
  92. INTERVIEW FLAVIO SOLORZANO ALVAREZ - Chef from Peru
  93. Portrait Dino Joannides
  94. Portrait Restaurant Doc Cheng´s - Chef Phillipp Troppenhagen
  95. Portrait Peter Marx
  96. Portrait Serena Sutcliffe – Sotheby’s
  97. The Biggest Mistake Home Cooks Make
  98. Champagne Day
  99. Interview about the consumers of high end wines in Argentina
  100. Who will be the next Iron Chef Gainesville / Florida?
  101. Portrait Chateaux Rollan de By
  102. The World Gourmet Society Festival 2015 has started
  103. Portrait of Ernesto Iaccarino, two star chef of Don Alfonso 1890
  104. Dream My Destiny in Morocco
  105. Portrait Anthony Courteille - The baker who became a chef (Paris)
  106. Portrait Wine Shop Berry Bros & Rudd - Francis Huicq
  107. Portrait A Taste of Spain
  108. Interview Gianfranco Chiarini – An Update from a friend
  109. Portrait Enrico Bernardo (Meilleur Sommelier du Monde 2004) - Paris
  110. Enrica Rocca's Cooking School
  111. Thank you for 2014 and all the best for a culinary 2015
  112. 1893 Pizza & Pasta - A special place in Buenos Aires
  113. Portrait Klaus Buttenhauser (Austria) – Koch Kampus
  114. Review Restaurant La Locanda - Buenos Aires
  115. Pastry-Pastelería
  116. Interview Harry Otto Brünjes / Deckchair Productions
  117. Review Cuestionario RESTAURANT (Buenos Aires)
  118. Review LA CABRERA (Buenos Aires)
  119. Review RESTAURANT CONTRALUZ (Buenos Aires)
  120. Portrait Corinne Mentzelopoulos- CEO and owner of Chateau Margaux
  121. Portrait Mayur Sharma
  122. Portrait Restaurant Alfresco / Peru – an article from Jacobo Vitko
  123. Let Rick Zouad Guide You Through Sake at Sushi Nakazawa
  124. Portrait Ridgeview - Mardi Roberts
  125. Interview Alexis Meszoly / D&D Group - London
  126. Portrait Aymeric de Gironde - Cos d'Estournel
  127. Interview Jason Smith / Steak954/ Fort Lauderdale, Florida
  128. Portrait Restaurant Steiereck - Chef Heinz Reitbauer
  129. Portrait: Jose Sol / Spanish Ham Master
  130. Interview Katherine Larsen – UK Sommelier of the Year 2014
  131. The love story of Cabrales Cheese
  132. Cretan Food and Nutrition
  133. Portrait Restaurant Hubertus – Johanna Maier
  134. Portrait Restaurant Esszimmer – Chef Andreas Kaiblinger
  135. Portrait Restaurant Carpe Diem – Chef Franz Fuiko and Sommelier Roland Neulinger
  136. Portrait Restaurant Ikarus in Hangar-7 – Michelin Starred Chef Martin Klein
  137. Portrait Restaurant Pfefferschiff – Michelin Starred Chef Vigne
  138. Portrait Restaurant Mayer’s in Schloss Prielau – 2 Michelin Starred Chef Andreas Mayer
  139. Interview Pastry Chef William Mccarrick
  140. Chef & Partner Markus Glocker Talks Opening Bâtard, Reinterpreting Classical Cuisine, and Memories of Charlie Trotter
  141. Meet 3 Michelin Starred Demon Chef Alvin and learn about his X-Treme Chinese cuisine
  142. Portrait Roger Parker – Wild Food from a Native Forrest in New Zealand
  143. Portrait Restaurant Bodendorf’s – Holger Bodendorf
  144. Portrait Restaurant Anna Sgroi
  145. Portrait Restaurant Joerg Mueller on Sylt / Germany
  146. Portrait Michelin Starred Chef Gaetano Trovato and Restaurant Arnolfo
  147. Meet Chef Ollysan from the restaurant The Magazine, Serpentine Galleries in Hyde Park London
  148. BETWEEN THE COVERS OF THE WRITING ROOM - by Gail Green, Gail Green Interiors
  149. Du Bonheur - A location of culinary happiness in Berlin
  150. Portrait Chef Marco Calenzo – an Italian Chef in Beijing
  151. Horchata: Valencia and Catalonia Summer Gold in a Glass
  152. The Cookbook Fair will take place for the first in Beijing
  153. Interview with Wolfgang Neuhuber – Chairman of Jeunes Restaurateurs d’Europe Austria
  154. From the 25th to the 27th of April wine and culinary is presented by the SAVOIR-VIVRE - GOURMET FAIR 2014 in the stock market halls of the Hamburg chamber of commerce.
  155. Osteria di Rubbiara - A Hidden Gem near Modena
  156. Imli Street: A restaurant concept to bring the variety of Indian street-food culture into the heart of Soho London
  157. Discover Alpine Cuisine from Döllerer’s Genusswelten during WGS Festival 2014
  158. Official Guide of the World Gourmet Society Festival 2014 featuring all participating Chefs including Michelin Starred chefs and menus created exclusively for the festival is online!
  159. Welcome to Scotland
  160. Discover New Culinary Landscapes at De Kromme Watergang during the World Gourmet Society Festival 2014
  161. A menu from Michelin Starred Chef and Ambassador of the World Gourmet Society Festival Gianfranco Chiarini
  162. A Moving Feast at two restaurants from Executive chef and Television Personality Dharshan Munidasa
  163. Discover New Culinary Landscapes at Tamarind of Mayfair during the World Gourmet Society Festival 2014
  164. Discover True Bahamian Food at the World Gourmet Society Festival 2014
  165. Portait Michelin Starred Chef José Antonio Campoviejo
  166. A great Brazilian menu from Executive Chef Marcilio Galeano (Campo Grande) created for the World Gourmet Society Festival 2014
  167. What happens when a top French chef creates a plant based menu in the heart of exciting Berlin for WGS Festival 2014?
  168. Yes – Germans can cook! Discover German culinary landscapes and what “Geschmorter Kalbstafelspitz” might be.
  169. Portrait Michelin Starred Chef Xavier Franco
  170. Greve in Chianti
  171. Portrait Joerg Lehmann - Award winning food photographer from Berlin
  172. Interview with Tatiana Fokina from the legendary wine shop Hedonism in Mayfair
  173. Portrait Patrick Rougereau– Food Photographer from France
  174. Bodega Urium, sherry archaeologist
  175. E-Numbers vs. Clean Label – The Food Battle of the 21st Century
  176. Gothenburg Food Summit visit
  177. Portrait Isabelle Rozenbaum – Food Photographer and Videographer from France
  178. Sherry wines, pure art at Bodegas González Obregón
  179. Do Corn and Other Grains Have Gluten?
  180. The WGS September recipe: Avocado-Shrimp Salad - from Frankie Harvey
  181. Scotland, Sweden, Peru, Ecuador Leading Foodie Destinations
  182. Green Harvest
  183. Portrait Alexandre Schneider – a award winning food photographer from Brazil
  184. Interview with Michelin Stared Chef Alfred Prasad - Director Cuisine & Executive Chef, Tamarind Collection
  185. Interview with Stefano Chioccioli and Niccolò Chioccioli – from the famous award winning Italian wine family
  186. Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup
  187. Interview with Andy Hayler - the only Food writer who visited all 3 Michelin Star restaurants worldwide
  188. Globally Gluten Free - Practices and Perception Around the World
  189. Interview with Chef Gianfranco Chiarini
  190. 1,001 eggs for breakfast
  191. WGS July Recipe: Heirloom Roasted Tomatoes in an Almond Tart
  192. Wild Foods by any Other Name Would Taste as Good (with apologies to Shakespeare) - An article series about authentic Australian ingredients
  193. Interview with Chef Hans Susser
  194. Practical Guidance for Gluten-Free Food Preparation - a Tutorial
  195. An Introduction to Gluten Sensitivity for Food Professionals
  196. Emulsification and Foaming
  197. Wild life Cuisine in Canada's North
  198. Interview questions Frankie Harvey – Owner of “The Elegant Gourmet”
  199. Slovak Canadian Cuisine
  200. Origin and Concepts of Molecular Cuisine
  201. "Tell me what you eat..."
  202. Interview with Diane (DeAnna) Johnson about her cook book “A TUSCAN TABLE”
  203. An interview with Edouard Cointreau
  204. Interview with Sara Baer-Sinnott from Oldways
  205. The idea of the World Gourmet Society