Guest Written By Chef Uwe Spatlich.
The inspiration to become a chef and pursue culinary arts came very early on in my life. I was really drawn by the fact that I could be creatively independent, travel and meet some of the most celebrated and highly skilled chefs and also work alongside them exploring different communities, food cultures, tastes and also elements. Alberger Forelle is a personal favourite dish of mine that we had on our menu at the Bergwiesenglück. It's a low-carbohydrate, light meal with healthy fats from locally sourced trout.
My main focus when creating recipes is to express the unique connection between the many resources I use and the different regions i get them from. As is the case with this dish - Arlberg is a region. For me, there has to be a harmonious connection within the ingredients, location, taste and color on the plate and so I focus alot on perfecting every detail until this equitable balance is achieved.
I studied gastronomy for 3 years at the German Chamber Of Commerce while working/training full time in a small a la carte restaurant near berlin. I am now executive Chef at Restaurant Bergwiesenhof. It's an amazing place to work with beautiful mountaneous views and a big modern kitchen to motivate my creativity.
Guest Written By Chef On Mishan.
Ever since my childhood, I have always loved and been influenced by mediums such as comic books, magazines, science fiction movies and the super hero characters represented in them. Weather it’s Star Trek, Avengers, or the old Superman, I always find myself compelled to represent this passion in my cuisine as frequently as possible. This dish is inspired by a recipe I got from a friend of mine and is named after Darth Vader - a fictional character in the Star Wars franchise . It's very minimalistic with only one dominant color and a few ingredients - it's so black, very cool and filled with unbelievable taste. The combination of flavors are foie gras, white chocolate, dehydrated berries and a salted macaroon topped with brown butter ice cream.
During the past years 7 years, I've traveled the globe searching for the perfect food experience and done so many things that have ultimately led me to my culinary calling. I’ve lost myself in university studies, spent some time in the army, the culinary arts and then abandoned it all for a life of a nomad exploring our wonderful world. Today, I am the owner and executive chef at Urbano Food Lab where we serve good old fashioned gourmet cookery with a bit of science thrown in. We aim to have all our guests coming back for seconds with our magical recipes such as Darth Vader. Weather it’s a cocktail party, a special event or just a dinner with your loved ones. I promise you wont regret visiting us.
Guest Written By Chef Marc Lepine.
This recipe is called "The Bomb" and is inspired by an idea i had a few years ago but hadn't quite figured out from a technical perspective. I think anticipation is what makes this course so special, as people watch the fuse slowly move towards the food. It's meant to be a fresh course in the middle of the menu, to break up the heavier courses. I came up with the functionality first -the explosion I mean and then filled in the flavor combination after. I've been told that its quite mesmerizing and hope it can inspire elegant culinary creativity in regards to presentation whilst still pursuing a rich combination of unique memorable flavors. It's a minimal ingredient recipe with palm sugar meringue, soursop sorbet ,and orange blossom cream encapsulated in a thin shell of cocoa butter. The explosion burns a small hole through the cocoa butter allowing the orange blossom cream to dramatically spill out onto the plate.
After 3 years of culinary school, I spent time working in Toronto, France, and Italy, before accepting my first executive chef position with Bartlett Lodge in Algonquin Park in 1998. I then decided to move to Ottawa in 2001 with the intent to eventually open my own restaurant and in 2008, I opened Atelier Restaurant. In February 2012, and then again in February 2016, I was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC. Also, in 2018, I was named 'Canada's Most Innovative Chef'. Prior to opening Atelier, I worked as executive chef for the Courtyard Restaurant, where I was twice named 'Ottawa Chef of the Year' by the Canadian Culinary Federation.
Mouthwatering minimal dinner by progressive Belgium chef and owner of Maldycke Catering, Bram Vandycke. Pigeon roasted in it's hay with local brussels sprouts, the best white mushrooms and anna potatoes/Pommes Anna made with celeriac. Pomme Anna is a true french classic normally made with only potatoes but Chef Bram used celeriac instead for a simple but delicious meal. Pigeon meat is dark and very tender. Look for it in gourmet markets. It's varieties include the squab, the wood pigeon, and ring dove. You can also substitute it for this recipe by using Cornish game hens which are larger.
📷 Nicholas Forte.
Guest Written By Chef Nicholas Forte.
I like to think of every dessert as a piece of art. I’ve always been obsessed with realism, in making something look so real it doesn’t look edible. Although the books tell you to focus on flavors and then plate design after, I find the most joy in doing it the opposite way. In creating “Outside the Shell”, I wanted to replicate the appearance and textures of an egg into a dessert. The ingredients are minimal and include only a thin white chocolate “egg shell” cracked into pieces and spread on the plate. Next is a light fluffy coconut to resemble the white of an egg. Last is a sauce of mango and passion fruit covering a smooth mango cremeux. This is of course to resemble the most satisfying part of eating an egg, the runny yolk. To add the last detail of the dish, finish with a pinch of pistachio flour to replicate the pepper.
I started 8 years ago as a cake designer. This is where I fell in love with the artistic side of pastry. After a few years of working in restaurants, I decided to go to The French Pastry School in Chicago to learn the art of French Pastry. Following school, I was fortunate enough to land a job at Joel Robuchon, one of the most prestigious restaurants in the world. After two years of working as a pastry sous chef at Joel Robuchon, I decided to venture off into the hotel business and accepted a job as the sous chef of the Encore in Boston.
A nutty and healthy snack of edamame lightly fried in toasted sesame oil, tossed with black pepper and soy sauce. The classic Japanese restaurant way of serving edamame is boiled with a pinch of salt on top. It’s simple, clean and delicious.
Sandwiches are exciting and anything but boring: especially if they’re literally packed with delicious green based ingredients. This sandwich is special enough to seem like a meal, and literally loaded with plants.
📷 The Faux Martha
This Indian rice bowl is full of spices like cumin, coriander, cinnamon, and ginger. If you’re in a time crunch you may need to use white rice instead of brown rice unless you have planned ahead.