Pinterest Twitter LinkedIn Facebook

 

WGS Members
733 User(s):
Search criteria
Search results

Gerard van Staden
Mr
Gerard van Staden
Executive Chef

  • Good food in my opinion is lots of little things done well with perfect focus and comitment.
  • I also say invest in yourself in what you do everyday.
  • Plan well ahead of time only then can compete with your imagination to achieve your expectations.
  • The disapline and rules attached to classical food (its not easy being creative within these walls this is what drives me) nothing should be easy its the dificulty that makes us great.
  • Everytime you think you are great you realise, like wisdom theres someone with a better idea than you.
  • My abilty to see my faults and learn from them is what makes me unique
Violaine Vasseur
Mrs
Violaine Vasseur

Ancienne chef produit marketing devenue caviste, responsable de boutique et acheteuse Épicerie fine pour le compte de trois "néo-caves" parisiennes, je suis adepte de produits bons et bien faits, alliant originalité, gourmandise et tradition.

J'aime connaître ces artisans que je choisis de mettre en valeur, afin de proposer à mes clients, non seulement un produit de qualité mais également son histoire : une aventure familiale, une recette ancestrale réinventée, la tradition d'un village, une rencontre inattendue...
De quoi apporter transparence et convivialité à un moment de plaisir!

Graciela Vázquez Aguirre
Graciela Vázquez Aguirre
Gourmet Enthusiast

Hello fellow gourmet enthusiasts!!!

I am so excited to become a member of this society, to meet gourmet enthusiasts from all around the world and to start a successful local gourmet group in Mexico. It is my dream come true!!

I am a Gourmet PR & Marketing consultant and an amateur blogger.
I currently work for Corbuse Culinary Institute and used to be a PR for International Meal Company, a very large group of restaurants in Mexico, Latin America and the Caribbean. But I think that what I did is not as important as what I am capable of doing.

I owe my passion for good food to my family. My mom was a very good cooker. She was passionate about healthy recepies but she cooked any kind of international plates with restaurant quality. Of course, she learned it out from my grandma who learned from her's but she was always reading and practicing everything she read. My dad was her biggest fan so she lived to please him and thaught her 4 daughters the art of pleasing people through their stomachs.

My dad, OMG he really enjoyed eating good!!! He was an airline pilot so the hole family had the chance to eat all around the world at any kind of restuarants and eateries and my sisters and I got used to good stuff since we were kids. So, I learned as a fact that the best way to know a country is through their food and food habits as much as through their history, art and landscapes.

As my life was all about traveling and eating good, I studied at ESDAI-UP one of the most recognized Mexico's hospitality institutes at the time. Oh how did I love it all!!! Cooking, event planning, marketing, food service, hospitality... 25 years ago, me and my BF Herma used to go as a hobby to a different restaurant every week, we even got ourselves a fan club!!! So, I was all about trendding at the F&B industry and well known as a gourmet enthusiast at the time but I did'n know it could be a professional career, until now.

I LOVE being Gourmet!!!
I love when food surprises me
or when it takes me on a trip through time and space.
I love sharing good food with people who appreciates,
by eating and writing about it.
I love eating, I love discovering, I love stories, I love reactions...

Eating is a universal languaje that unites us all as human beings.

Ricardo Vera
Mr
Ricardo Vera
CEO at turronia.com

My passion for gourmet world comes from the exquisite taste and elaborate handmade. These two aspects are those that work in developing our artisan Jijona Nougat, whose added value lies in the love we bring in its production, which makes them different and authentic gourmet products.

Alex Verhoeven
Mr
Alex Verhoeven
Executive Chef Restaurant Fleur de Sel

After being a pretty terrible teenager and shuffling around to a number of schools, I ended up at VTI Spijker, a school for kids that want to become a chef. That’s where I found my peace of mind. Cooking calmed me and gave me the chance to develop a skill.
My first internship was with this really cool young chef. I wanted to be like him, so I started reading a lot of cooking books and worked every day at his restaurant: after school, during school, it didn’t matter.
After I finished school, I did a lot of internships, and I got hooked by a restaurant in Lichtaart called “De Pastorie.” The first year I learned a lot. It’s a hard reality when you start working and realize that you don’t know shit about cooking. The second year we got a Michelin star, and it was a crazy feeling to be part of a team that gets that mythical star. After two years at the Pastorie though, it was time for me to look further, so I took a job at Hof van Cleve.
I liked working there a lot, but after a couple of months I spotted this building for sale on my old route to the Pastorie. A small building, very old and ugly, it was a former bar for men to meet women (read: prostitutes). I saw the potential from day one. So, I got the building and started to make a restaurant from it. In the meantime, I was getting to know my girlfriend. I had worked with her at the Pastorie, but she’d become maître at a Hotel/restaurant at the Ardennes.
I went to work there for two months in the kitchen while I was building the restaurant. To this day, I’m sure that meeting my girlfriend is one of the biggest reasons for our success with the restaurant and me growing up to be a man.
Now we strive for perfection with a young team that all have a passion for the job and for life. Hard work and dedication – that’s all we have in this life to make this work. We all dream about Michelin stars and I’m sure if we keep going this way and try to improve every time, someday it will happen, but on the way, we’re just going to work hard and have a fucking good time.

Thomas A. Vilgis
Mr
Thomas A. Vilgis

Thomas Vilgis studied physics at the University of Ulm, where he also received his PhD in physics. He spent his postdoc time at the Cavendish Laboratory at Cambridge, UK. In 1990 he obtained his venia legendi from the University of Mainz and spent two years as directeur de recherche at the Institute Charles Sadron in Strasbourg during beginning of 1999 and end of 2000. In 1996 he was appointed as professor of theoretical physics at the University of Mainz. His main activities at the Max-Planck-Institute for Polymer Research, Mainz, have been the field of statistical mechanics of polymers and soft matter. Vilgis published about 300 research papers in peer reviewed journals, a monograph on nano composite materials, edited two books on theoretical material science. Since five years Vilgis leads also an experimental ‘soft matter food science’ research group at Max-Planck-Institute for Polymer Research. He also wrote about 10 popular books (in German) on food and cooking, science of food and flavor and aroma pairing. Vilgis is also co-editor of the "Journal Culinaire – culture and science of foods" (in German).

stephane villers
Mr
stephane villers
restaurant manager

…I am a foodie passionate by nature. I have done a catering college in france where i am a fully qualified chef. Me and my partner always try new restaurant and food comcept in LONDON. We do visit markets where you can find the freshest and beautiful ingredients.I cook at home always looking to new ideas and love french classics. Wine is a passion to always looking to try new and innovative wine.

RoDante Vincenzi
Mr
RoDante Vincenzi
Chef & Owner of I Cuoco Errante®

Nel variegato e colorato mondo dei nostri Chef un personaggio a sé è RoDante, Il Cuoco Errante… Primo Cuoco a Domicilio in Italia, fin dal 1990, ha fatto dell’arte culinaria portata nelle case una sua arte… Ed ora Il Cuoco Errante insegna anche impartendo lezioni di cucina sempre… A domicilio!!! Rifugge dalle stelle e dai concorsi, rifugge dalle televisioni che critica aspramente per la grande diseducazione che impartisce con programmi dozzinali e di facile audience, ove i cuochi son messi li per insegnare ad usare i frullatori e predisporre menu con i minuti contati… Ora che il Cuoco Errante è diventato un marchio ed un network di cuochi che lo stesso RoDante forma e instrada nell’arte di cucinare in casa, utilizzando le stoviglie e le attrezzature presenti, quelle di tutti i giorni in una normale famiglia… Non si tratta di catering, ma di preparare pasti o meglio, menù, a casa di chi chiama per ogni tipo di evento… E in tempi di crisi, si cercano sempre soluzioni che possano fare risparmiare o che soddisfino l’ideale di festa delle persone… Il domicilio per RoDante è un accessorio, purché gli consenta di esprimere tecnicamente la propria abilità: cucina dappertutto, è uno chef di terra e di mare (non pochi i contatti che riceve durante il periodo estivo per soddisfare il piacere di clienti naviganti), coordina banqueting e catering senza porre più di tanti limiti agli inviti ma, soprattutto, crede fortemente che il suo mestiere non sia sinonimo di elite perché un pasto indimenticabile – anche solo per una volta – è diritto di tutti. Il suo è un pensiero fatto di “ricette e sensazioni”. Molte ricette sono per lui dogmatiche, cioè inderogabili: perché, sostiene RoDante, spingere sulla creatività per smontare un piatto quando ha già raggiunto il suo apice? Le sensazioni, invece, sono quel bagaglio di percezioni con cui entra a casa d’altri per lasciare il proprio segno. La sua è una cucina intrisa di ricette nate dalla cultura delle geografie in tavola, dedicate al ciclo delle stagioni e arricchite dalla semplicità intesa come purezza. La spesa è il momento di sintesi tra i mille impegni, il gesto forse per lui più sacro. Il Cuoco Errante arriva con la spesa fatta per vostro conto e cucina, apparecchia la tavola con gusto e armonia e serve con professionalità!