Food trends 2017 - Luiz Hara (UK), chef, food & travel writer, founder of the London Foodie
Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...
Daniella Abraham, AKA Chef Danie The Culinary Architect, is becoming a big deal in the celebrity chef world these days. Professionally trained at Le Cordon Bleu—specializing in both cuisine and pastry—Danie earned her chops working at some of Miami’s hottest restaurants (such as Pascale’s On Ponce) and quickly caught the eyes of celebs like Oprah, Kylie Jenner and Drake with her Instagrammable dishes. Chanel pancakes, 24K gold chicken, color-changing pasta…these are just a few of the over-the-top creations Danie is used to serving to A-listers on the regular, both on land and up in the sky, on billion dollar jets.
Her ever-growing roster of hungry stars-turned-clientele (and repertoire of recipes) has since expanded, to include DJ Khaled, Antonio Banderas, Sean “Diddy” Combs and Pharrell Williams. Read more.
Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...
Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.
Be part of the macaroon experience on 16 March 2017 with Pierre Hermé and a number of renowned pastry Chefs at Le Cordon Bleu Paris institute.
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was delighted to welcome the Académie Culinaire de France to ...
Malaysian-born Lucas Lee brings the same focus to his work as he does to rock climbing, a favourite pursuit. It’s about conquering challenges.
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