Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
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 ...
Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...
For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
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.
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