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serkan YARDIMCI
Mr
serkan YARDIMCI
executıve chef

When i was 6 years old my mother was ill and i have cooked for her as she always does for me.After i cooked i could see her happinies and i figure out this is most important art in the world.Because our jop includes love and emotionals.I chose this profession because i think this is the most sacred profession of the world.And also there is no politics,racisim,religion,denomination and language in our profession.That has just only love and the sanctity of love.

A clean kitchen,complete equipment and all aliments which are fresh on the seasons really drive me enthusiast.Especillay after the very big feasts that i make for the quests when i get the appreciations from the people , that improves my enthusiasm for my profession.While i profess my art i use all of my insturamants and i create my art.

Glenn Yates
Mr
Glenn Yates
Chef/ owner RG Catering

I have always loved food and food sciences. I have a degree in the natural sciences. I was always in the Health and Safety Consulting world. Yet, a divorce allowed me to explore opportunities for a career change. The Culinary world was a perfect fit- family and friends agreed. Thus I recieved my Culinary management diploma and was an Intern at the Hilton in Barbados. I am now looking for other world wide opportunities. I love to explore new taste experiences and and apply science to find new and exciting food preparations and pairings. …

Kevin Yeow
Mr
Kevin Yeow
CEO Wine Caviar LLP

Live Life to the Fullest!!!

Monte D. Young
Mr
Monte D. Young
Cook, CSW

I cook in San Antonio, TX, I am a Certified Specialist of Wine, and a CIA grad. Good food and wine is about an experience that one won't forget soon, because when one combines simple things in a perfect way - like in cooking, they become great as a finished end-point!

Charles Yu
Mr
Charles Yu
Founder - The Charles, Culinary Consultant

I am an avid and passionate food lover, a true enthusiast who has dined at well over 150 Michelin stars restaurants world wide. I have spend over 18 years sharing my knowledge on the influential and rigorous website " www.chowhound.com ". I am acknowledged by the online community as one of the most trusted, credible and experienced food blogger on the internet. My reputation has caught the attention of restaurant operators and the local, national and international press. ( Chris Nuttal-Smith of the Globe and Mail, Karen Aagaard of the Post City Magazine as well as Susan Jung of Hong Kong's SCMP. Currently, I am anchor judge of the judging panel for the Annual Toronto Best Chinese Restauarnt Award.

For more information please read my interview by blogto.com

Donna Yuen
Ms
Donna Yuen
Marketer

A marketer by profession, an art lover and foodie at hear. I enjoy the
pleasures of tasting and sharing food of all types. To me, cuisine reveals
so much about a culture and its people--from the ingredients, to
flavouring, cooking style and presentation. Like many others, I seek out
recommendations on restaurants and eateries on my travels but some of the best food experiences I have had are serendipitous finds.

Mohamad Zaghal
Mr
Mohamad Zaghal
Executive Chef

Unlike many chefs, I did not start cooking at age 5 and am not a naturally born chef. I actually spent my childhood enjoying my mom's food. I mostly loved watching the steam coming out of her pots, hearing her chopping, smelling the meals being cooked for lunchtime. It was not gastronomy dishes that she made us… but it was prepared with love. It was until my late teens, when I had to choose my career path, that I decided to venture into the world of taste and creation and have ever since added my mom's secret ingredient… Love. Because being a chef is not only a profession we master well, it is above all a passion one enjoys experiencing. It is a comfort zone, a constant zeal to create the unexpected, unique and heartwarming. For all this, I cook.

Mohamad Zaghal

Mara Zalums
Mrs
Mara Zalums
Owner


From a very early age, I realised the joy and satisfaction of growing and harvesting, food preparation and sharing a table with family and friends. My Latvian background was definitely one of the reasons as well as living in Australia where our multicultural society has introduced us to a never ending symphony of exotic international flavours and cooking techniques. With Australia being so vast in size and climates, we have access to a huge array of produce. After living in Europe for a few years and returning home to Australia, I came to appreciate even more the importance of using this amazing produce and decided to start up cooking classes to share the love and to shake up any complacency out there. It worked and 13 years later, I have built my business to a point where I have a large data base of people who come to watch me cook, or to cook with me, to accompany me on local foodie day tours around Sydney and to travel with me to international culinary regions such as Morocco, Piemonte and Provence. New Zealand and Latvia are on the cards for 2016. It's all so exciting!