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Portrait Cassis Restaurant - Bariloche / Argentina

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Cassis Restaurant
Ruta 82, Lago Gutiérrez, Peñón de Arelauquen, Bariloche, Argentina
cassis.com.ar

Mariana Müller's story is worthy of a chapter on Chef´s Table, the Netflix series featuring famous chefs. Her restaurant 'Cassis' has had several starts. The first, in 1995, in Mariana's house, in Esquel (Chubut, Argentina). The second, in 2004, when she moved to Bariloche (Río Negro, Argentina) with husband Ernesto Wolf. The third, in 2006, at the current location, Arelauquen, on Lake Gutiérrez, near Bariloche.

In 2007, the Argentine Academy of Gastronomy recognised Cassis with an award as the best restaurant in Argentina, but its achievements do not end here. In 2011, faced with a tourism crisis resulting from the eruption of the Puyehue volcano, Mariana and Ernesto expanded their activities by joining forces with a producer of high quality vinegars and dressings, Müller & Wolf. A few months ago, Mariana took her proposal of acid cuisine to Madrid Fusion and Identita Golosa (Milan), and in July promises to surprise us again at Casa Cassis, where she will combine her dishes with guided visits to her vegetable garden and wine cellar.

Portrait The Norfolk Sloe Company

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1. Tesi: Dear Patrick & Sarah, you are the owners of Black Shuck Limited producing Gin in Norfolk/England. Can you tell me a bit more about yourselves and what a typical day looks like.
Patrick: Firstly, there isn't a 'typical day' for us as no two days are the same. However, they do all start early and finish late.

Online orders, overnight emails and the remains of yesterday's to-do list are usually checked over breakfast. The itinerary can then include checking the progress of the liqueurs, filling and labeling bottles, taking orders, meeting with potential new customers, making deliveries, planning future promotions, maintaining a social media presence, updating accounts and other essential paperwork and the of course finding time for the all important new product development. One of our favourite parts of the day is teatime when we all gather to eat together and share our news, including the latest sales figures.

Portrait Chef Dayashankar Sharma

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1. Tesi: Dear Chef Dayashankar, you worked the iconic Restaurant Tamarind in London and now at South Woodford's Grand Trunk Road. Can you please tell me about you and your plans?

Chef Dayashankar: After I gained my diploma in cooking, I began my career working in the Oberoi Hotels Group before working in reputed 5* hotels across India and Sri Lanka for an incredible four years. In 2000 I came to London and immediately joined Tamarind Group. I became Head Chef at their sister restaurant, Imli, and also opened Zaika in Kensington. Mr Rajesh Suri was the CEO of Tamarind Group and after we worked together for many years, decided to partner and open our own restaurant; Grand Trunk Road.

Chef Joseph Yammine - Executive Chef of the Diplomatic Club Qatar

Chef Joseph Yammine kl

1. Tesi: Dear Chef Yammine, you are the Executive Chef of the Diplomatic Club Qatar. Please tell me more about your background and the philosophy of the club.

Chef Joseph Yammine: Philopsphy about the Club – The Diplomatic Club was originally built as a palace and then converted to a club for Diplomats and Politicians. At a later stage, the club then opened its doors to the public. The club is located on a sea side and is decorated with Arabian architecture. The aim of the club is to delight guests with its unmatched services from various services ranging from Spa, Food and Beverage, Recreation etc.

Portrait - Chef David Sosson - The president of Qatar Culinary Professionals

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1. Tesi: Dear Chef David, you are the president of Qatar Culinary Professionals. Please also tell me more about your background and your organisation.

Chef David Sosson: QCP has been Found in 2014, it's one of the smallest, yet steadily growing and active chefs association within the Middle East. Incorporated onto the World Chefs association and already participated to several international activities and competitions.


Our mission is to provide chefs with the necessary tools to advance in their career while creating a network of chefs from the region multi-unit foodservice operations. Networking opportunities is taking place oftenly at some of the region's largest events like gulf food or other events that we organize like the Salon Culinaire during HQ Qatar.


There are around 26 events who delivered by QCP, their Chefs and corporate members yearly as we believe that together we are stronger to succeed in our Industry

Portrait Axel Stiegelmar - Winery Juris / Austria

Axel Stiegelmar

1. Tesi: Dear Axel, you are the owner of Chateau Juris in Austria. Can you tell me more about your daily business as well as the challenges associated with running the chateau and your wine?

Axel: Over the last twenty years, the wine landscape has changed enormously. Respect for nature, regionality, and reduction in profits are just a few buzzwords which create an environment where great wines can emerge.

Portrait Michael Moosbrugger - Schloss Gobelsburg

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1. Tesi: Dear Michael, you are the Managing Director of chateau Schloss Gobelsburg. Can you tell me more about you and your love for wine?


Michael: Born and raised in a Relais & Chateaux Hotel in the Arlberg skiing area (Hotel Post, Lech) I was early confronted with wine, especially as my father was cofounder of the first Austrian Sommelier association. The first really deep impression was set with a bottle of JL Chave Hermitage 1986 that my brother from his stage at Maison Pic in Valence. But I decided to go into wine after my brother took over the family business.

Interview Willi Klinger - Austrian Wine

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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

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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

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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.

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