Making a great sauce in the kitchen is something that defines good chefs from great chefs. Knowing a good range of different sauces is something that will improve your cooking a lot.
For me, being a chef is a never ending adventure that I always want to be on.
The word offal can strike fear into the hearts of some diners and inexperienced cooks, perhaps.
When dining at a Michelin starred restaurant, you expect nothing less than a culinary work of art to be placed in front of you. The anticipation at receiving an exquisite dish forms an integral part of the dining experience.
Mushrooms are a great ingredient for chefs, there’s a lot of variation across different mushrooms, both in texture and flavour, and they have a deepness that’s unrivalled by most ingredients.
That’s what chef Sakal, who won 5 rounds in Iron Chef Viet Nam and won the gold metal in MLA Black Box Culinary Challenge shared in the meeting of The Golden Spoon Club.
For the 11th year running, White Guide proudly presents the Global Gastronomy Award.
Chefs love cooking duck, it’s so full of flavour and marries perfectly with a whole host of ingredients and flavours, both earthy and rich, and light and zesty.
Scallops are so meaty and delicious and the kind of dish that can be kept nice and simple, with light seasoning and a dash of dressing or sauce, or not even cooked, or elevated to something truly divine.
Chef Vo Quoc is quite well known although he is not any restaurants’ chef cook.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.