The future of Italy’s food industry is rooted in high-quality artisanal production, preserving unique and historic traditions. Sorì, with deep roots in the dairy industry, exemplifies excellence, offering products that embody Italy’s rich culinary heritage.
Family Tradition
Sorì is a dairy company with origins in the 19th century, carrying a family legacy that spans five generations. Founded in 1868 by Giuseppe Sorrentino in Battipaglia, the company continued to grow under the leadership of Luigi Sorrentino, who, together with his sons Vincenzo and Pasquale, established a dairy processing business at the ancient Porta Capuana in Naples in 1918. In the 1930s, Pasquale laid the groundwork for a large-scale production and distribution company. In 1990, Giovanni Sorrentino expanded the business into the Caserta area, specifically Teano, at the foot of the Roccamonfina Regional Park Volcano, focusing on Mozzarella di Bufala Campana. Today, under the leadership of Antonello and Gaetano, Sorì is a leading producer of dairy products, with authentic, high-quality offerings recognized both nationally and internationally.
The Pillars of Sorì
Sorì carefully selects raw materials from the heart of the DOP area. The company uses buffalo and cow’s milk from trusted farms where the animals are fed balanced diets and have ample space to move freely, ensuring their well-being. The water, microbiologically pure and sourced from the volcanic aquifers, plays a fundamental role in all stages of production, from collection to packaging. This commitment to respecting natural resources and animal welfare is reflected in the excellence of Sorì’s dairy products.
Sorì’s Dairy Excellence
Sorì stands out for three exceptional dairy products: Mozzarella di Bufala Campana DOP, Fior di Latte Slow-Maturation, and Ricotta di Bufala Campana DOP.
Mozzarella di Bufala Campana DOP is a source of pride for the company, crafted with buffalo milk according to strict quality standards. Each mozzarella is the result of an artisanal process that begins with the prized milk from buffaloes raised in DOP areas and ends with the expertise of skilled cheesemakers.
Fior di Latte Slow-Maturation is a premium dairy product, renowned for its softness and impeccable stretchability, enriched by the purity of water from the Roccamonfina Volcano. Made with cow’s milk from the mountainous areas of the Campanian Apennines, it undergoes a slow maturation that enhances its aromatic character and texture. With a fresh and slightly tangy flavor, this dairy product is perfect not only as a main ingredient in dishes but also ideal for pizza due to its extraordinary stretchability.
Finally, Ricotta di Bufala Campana DOP is made from fresh buffalo whey, adhering strictly to production regulations. This product boasts an authentic taste and distinctive creaminess, a result of meticulous milk selection and artisanal production. Together, these products not only celebrate Campania’s gastronomic excellence but also embody Sorì’scommitment to quality and tradition.
Sorì and Pizza: A History of Growth and Tradition
The history of Sorì is closely tied to the evolution of pizza, a symbol of Italian culinary culture worldwide. From the beginning, Mozzarella di Bufala Campana DOP, made with buffalo milk from protected designation areas, has been an essential ingredient for pizza, thanks to its availability in the Campania region. Sorì has contributed to this tradition by providing high-quality mozzarella that, since the days when it was transported by horse and carriage from Naples, has been prized for its distinctive flavor and perfect texture. Today, Sorì continues to honor this legacy, ensuring that every mozzarella produced meets the expectations of master pizza makers and pizza lovers around the world.
Artykuł The Italian Job – A story of values since 1868 pochodzi z serwisu The Best Chef.
Przemysław Klima is a passionate and dedicated chef known for his love of service and cooking. Fans can now enjoy the flavors of Klima at Bufet, a newly opened concept that is the younger sibling of the internationally famous Bottiglieria 1881. Focusing on the evolving Polish cuisine, chef believes that the next 5-10 years will see significant development in the country’s gastronomic scene.
Jakub Krojder is a young and committed chef at Bufet. Krojder values close and collaborative relationships with his team and suppliers, which enhance the creativity and authenticity of his cooking.
The Best Chef: Why did you choose to become a chef?
Przemysław Klima: Because this is my passion. I love the service; I love the cooking. It’s part of my job, the adrenaline, and working with other people. My vision of cooking, whether at Bottiglieria 1881 or here at Bufet, is the same: the flavors of childhood with which I grew up and what my team was raised on.
The Best Chef: How would you describe the current state of Polish cuisine?
Przemysław Klima: Now we are in the prime time of Polish cuisine because everything has changed. We have a lot of good restaurants and excellent chefs. They know how to transform gastronomy in Poland. The next 5-10 years will see a huge jump in Polish cuisine. Polish cuisine has changed completely in the last ten or even twenty years. I see what guests expect, what they want to get, and what chefs want to cook.
Jakub Krojder: These visits to restaurants are no longer just about coming and filling stomachs; now, we have something more. We have relationships. Nowadays, quality time together takes center stage.
The Best Chef: What unique aspects of Polish cuisine?
Przemysław Klima: For people who come from other countries, our products are a discovery. For example, sauerkraut is wonderful. Today, we had the chance to try sauerkraut with bryndza cheese and truffles, offering a completely unique taste sensation.
The Best Chef: How would you describe Polish cuisine?
Przemysław Klima: This cuisine is close to Scandinavian cuisine because we use practically the same products. We have good vegetables, fish from the Baltic Sea, and we frequently use pickled items. In winter, just like in Lithuania, Latvia, Estonia, and Sweden, we rely on jars, pickling, and brining. It’s the same region and the same culinary tradition. We also use products from our region of Małopolska, including a lot of venison, which is abundant here. Additionally, we now have bryndza cheese, which I love for its delicacy and flavor. Generally, we use seasonal vegetables and fruits that are beautiful, natural, and unprocessed.
The Best Chef: What is the significance of Bufet for you?
Przemysław Klima: Bufet feels like a second home. It has always been our dream to open a more casual place, one that is more accessible to guests and where we can find greater satisfaction. I also see Bufet as a form of “therapy.” It’s louder and different. We use some of the same products here that we use in Botti, and we always maintain a great work dynamic.
Jakub Krojder: Here we have more freedom. We can update the menu from one day to the next and stay in constant contact with our suppliers. In the morning, I might get a call saying, “Kuba, for the weekend, we can offer a fantastic 60-day bone-aged rib eye. Are you interested?” This creates a symbiosis between us and our suppliers, which is incredibly exciting and stimulates our creativity.
The Best Chef: What do you enjoy most about interacting with guests?
Przemysław Klima: I enjoy talking to guests and sharing a laugh with them. If I can bring someone a little joy or a smile, I do it with pleasure. I don’t see myself as a celebrity chef; I still see myself as a chef first. I prefer it that way—chef first, celebrity second. I still cook.
Artykuł #FOODMISSION 2024 – Przemysław Klima – Bottiglieria 1881 & Bufet, Cracow, Poland pochodzi z serwisu The Best Chef.
João Oliveira is an acclaimed Portuguese chef known for his innovative approach to seafood and commitment to local, sustainable ingredients. Born and raised in Porto, João initially aspired to be a veterinarian, but his passion for cooking was ignited while caring for his grandparents, leading him to shift his focus to the culinary arts at the age of 15. In 2015, he took the helm at Bela Vista Hotel & Spa in the Algarve, transforming its restaurant, Vista, into a Michelin-starred destination.
The Best Chef: Can you tell us about your kitchen philosophy at Vista?
João Oliveira: Since 2015, we’ve evolved significantly. Initially, we offered a la carte and sharing plates. But in 2016, we started focusing more on sustainability and local products. We organized an event called Mar Adentro, where we showcased local seafood, herbs, and seaweeds. This event changed our approach. We moved to a menu that highlights the best fish and seafood, using products that fishermen often overlooked. By 2024, we were using 98% local products. Our philosophy is to use the best products available each season, focusing on sustainability and local sourcing. This journey has been about respecting the environment and showcasing the best of what our region has to offer.
The Best Chef: How did you start your career?
João Oliveira: In the beginning of my career, I was young, and my dream was to be a veterinarian. I studied a lot to become one. But at a certain point in my life, my mom, who helped a lot at home and took care of my father, also helped my grandparents who had health problems. My grandmother needed insulin for her diabetes, and I helped by making soups and giving injections. This experience made me realize that I enjoyed cooking. Around the age of 15, I started to shift my focus from veterinary studies to cooking. After two years, I changed my path entirely and studied cooking for three years. That was the beginning of my journey.
I started working at Relais & Châteaux in the north, near Porto, where I live. My first job was at Casa da Calçada for almost five years. Then, due to my mother’s health issues, I moved to another Relais & Châteaux and started a new project in Porto called The Yeatman, where I worked as a sous-chef with Ricardo Costa, a two-star chef. I stayed there for about four and a half years. After nearly ten years in Porto, I decided to change everything in my life and moved to the Algarve.
In the Algarve, I initially worked at Vila Joya. I worked with some of the best chefs and the finest products, especially seafood. Within eight to nine months, I received many offers to be the head chef for new projects and restaurants. I chose Bela Vista, where I have been for nine and a half years. In 2015, I began a new project, built a team, and within a year and a half, we earned a Michelin star. The restaurant has maintained this star for eight years. This is just a small part of my story.
Growing up in the north, in a simple social class, I lived among animals like cows, sheep, goats, and chickens. I did everything from burning manure to preparing food. This experience taught me to respect products and species, which is crucial in my cooking today.
The Best Chef: What is your next goal as a chef? Your dream?
João Oliveira: My dream is to do my best every day. My mother had serious cardiac problems, and I promised her that one day I would be a chef, work in a Relais & Châteaux, and have a child. I’ve fulfilled those promises: I’m a chef, I’ve won a star, and I have a beautiful baby.
The Best Chef: How important is collaboration with other chefs?
João Oliveira: Collaboration is very important. For example, Antonio, a long-time friend, and I have worked together several times a year. His perspective and techniques are invaluable. He helps my team see things differently and brings new ideas and techniques to our kitchen. It’s essential to share knowledge and learn from each other.
The Best Chef: How is working in the Algarve in terms of products, food, fish, and farmers?
João Oliveira: The Algarve is amazing. It’s very seasonal and touristic, which can be challenging, but the quality of products is incredible. The proximity of the sea and mountains means we have access to a diverse range of products. The sea is a mix of the Mediterranean and Atlantic, providing over 200 different species daily in the markets. The quality is excellent, and the variety changes weekly. In colder water, you get fattier fish like turbot, tuna, and sole. In warmer months, you get high-quality oysters and sea plants like samphire and sea beans. The region is full of fresh, seasonal products.
The Best Chef: What do you think about the current state of Portuguese chefs?
João Oliveira: It’s an exciting time for Portuguese chefs. The new generation is strong, hard-working, and has a global perspective. They are not just working for their restaurants but for the world, showcasing Portuguese culture and gastronomy internationally.
Artykuł #FOODMISSION 2024 – João Oliveira – VISTA Restaurante, Algarve, Portugal pochodzi z serwisu The Best Chef.
Juanlu Fernández has created a unique niche in the culinary world by seamlessly combining the rich traditions of his hometown, Jerez de la Frontera, with the sophistication of French cuisine. His journey from a humble bakery to the pinnacle of gastronomic excellence is a testament to his passion, creativity, and constant pursuit of culinary perfection.
Early Beginnings in Confectionery
Born in 1984 in Jerez de la Frontera, Juanlu’s culinary journey began at the age of 13. He first entered the world of food while working in his uncle’s bakery in San José del Valle. It was here that he developed a foundational understanding of ingredients and the intricate art of cake making. At the age of 15, he moved to Los Reyes, an artisanal pastry shop in Jerez. This period marked the beginning of his deeper exploration into the culinary arts and ignited his curiosity about cooking.
At 18, Juanlu took a significant step by joining Martin Berasategui’s kitchen in Lasarte. Under the supervision of the great master, he honed his skills in technique, precision, and the discipline required in top-class gastronomy. His commitment and talent were evident, so at 21, he continued his training with Berasategui in Tenerife, further expanding his knowledge of cooking, management, and leadership.
Rise to Prominence
Juanlu’s career took an extraordinary turn at the age of 23 when he became the executive chef at Aponiente. This period played a key role in shaping his culinary philosophy and perfecting his craft.
In 2017, driven by the desire to express his culinary identity without limits, Juanlu opened LÚ Cocina y Alma in his hometown of Jerez. The restaurant quickly gained international recognition, winning its first significant awards within a year. LÚ Cocina y Alma is a reflection of Juanlu’s unique culinary vision, combining the elegance of French cuisine with the rich flavors of Andalusian ingredients.
“Rearguard Vanguard” Cuisine
Juanlu describes his culinary style as “rearguard vanguard,” reflecting his approach of combining traditional techniques with modern innovations. His cuisine is a delightful blend of heritage and creativity, offering guests an experience that is both nostalgic and avant-garde. He emphasizes the importance of seasonal products and has deep respect for the origins of his ingredients.
Slow cooking over a wood fire transports guests through time and space, evoking memories and emotions. His restaurant features an open kitchen, designed by Mexican architect Jean Porsche, allowing guests to witness the creative process firsthand. Chef Juanlu Fernández’s tasting menus present the history and culinary heritage of the region.
Broadening Horizons with Maison Lú
Building on the success of LÚ Cocina y Alma, Juanlu recently opened Maison Lú in Marbella, further expanding his culinary empire. This new venture continues his mission to combine French culinary techniques with the best Andalusian products, offering a culinary experience that is both refined and deeply rooted in tradition.
Artykuł #FOODMISSION 2024 – JuanLU Fernández, LÚ, Cocina y Alma, Cádiz, Spain pochodzi z serwisu The Best Chef.
Chef Antonio Bachour developed a deep passion for cakes at a young age, inspired by his family bakery. Bachour’s visually stunning desserts have appeared in prestigious confectionery publications around the world, and he is the author of acclaimed books on the art of confectionery. As a culinary ambassador, he collaborates with renowned chefs around the world. His unique talent earned him the title of The Best Pastry Chef in the world in “The Best Chef Awards” competition in 2018 and 2022.
The Best Chef: How did you come to be a pastry chef?
Antonio Bachour: You know, I always had a passion for cooking, especially making desserts. From my mother, we grew up in a big family of seven brothers, and my mom used to cook a lot. She used to cook for my seven brothers, my father, and me, and she always made one dessert for dinner. It was my passion first to see my mother cook every day, and that started my passion to be a chef.
The Best Chef: How has your life changed?
Antonio Bachour: You know, my life has completely changed in the past few years. I travel to more than 40 countries every year, visiting different places every week, covering more than half a million miles annually. I’m involved in consulting, dinner collaborations, and teaching classes. For instance, last year in 2023, I was at home for only 20 days, and this year, from January until now, I’ve only been home for three days. It’s a busy schedule, with everyone calling me for collaborations and classes. But I’m very happy because it’s my passion. I love what I do, I’ll keep doing this.
The Best Chef: What is your secret?
Antonio Bachour: My secret is passion. I’m passionate about everything I do, I want to do right. You know, I never get tired because, for me, the secret is that I see this job as a hobby. I don’t see it as work. No, I wake up every day excited to do something new. I don’t wake up thinking, “I have to go to work.” I believe that’s the secret.
The Best Chef: What are you doing now in Miami?
Antonio Bachour: You know, Miami is changing for everyone. For me, I’ve opened a restaurant that’s more than just a dessert or pastry shop. I opened a Lebanese restaurant in Mexico. In Miami, we’ve introduced a French-Lebanese concept called Tablé by Antonio Bachour. You know, I feel like I’ve matured more now. While I’ve always like cooking savory dishes, I believe it’s time for me to delve even deeper into savory cuisine. I can apply my pastry techniques to savory dishes and create something truly special.
The Best Chef: Which transition is more challenging: from being a chef to becoming a pastry chef, or from being a pastry chef to becoming a chef?
Antonio Bachour: I think it’s more difficult to go from being a chef to becoming a pastry chef because it’s hard for the savory chef to learn the new techniques, how to make dessert because dessert is very precise. You need to be precise. When you’re cooking, you’re not precise. When you’re cooking, you’re not always precise; you cook with technique, but sometimes you rely on your instincts, just on eyes. In pastry, you cannot rely on instincts. Everything is measured. Everything is detailed. Everything is precise. For pastry to be a chef… I know many pastry chefs with restaurants who have become very famous because it’s very easy for them to implement pastry techniques into cooking savory dishes.
The Best Chef: What does it mean to you to be the best chef today? What qualities does a chef need to possess to be contemporary—a complete package encompassing culinary skill, business acumen, and marketing savvy?
Antonio Bachour: I believe that to be the best chef today means to be an inspiration for the younger generation of chefs,to inspire people. I think me, what I love is to inspire people to show them that you can do whatever you want with your passion. Also, a good chef needs to have passion, needs to have business, needs to have a book, needs to travel. It’s a mix of everything today to be a good chef.
The Best Chef: And for you, is it more about business or passion?
Antonio Bachour: For me, I’m not a businessman. I have more passion than a business. That’s why my brother takes care of the business side; he recognizes my intense passion for cooking. With me, we don’t focus solely on making money. I want to buy the best things and we use the best things, but we always buy new equipment, spending a lot of money on equipment. Cooking is my passion; I’ve dedicated over 30 years to this career. This career saved my life and then everything I have is thanks to this career and then it’s my passion. Always, I follow my passion before business.
The Best Chef: What is your goal, considering you’re already one of the biggest pastry chefs in the world? And if you were to transition from this role, what aspect of it would you want to leave an impression on?
Antonio Bachour: My goal is to be the same. My goal is always, I always say, my goal is to have the same passion that I have now. For the last 30 years in this career, I have done everything I do now, traveling the world, teaching people, inspiring people, cooking with people and sharing with chefs. It’s my life. This is what I love. This is for me. My goal is to maintain what I have been doing for a long time.
The Best Chef: How do you see the future of pastry chefs?
Antonio Bachour: I believe the future of pastry chefs is incredibly promising because everybody needs pastry chefs today. You know, there is currently a lack of good pastry chefs. I think the new generation of pastry students or culinary students now have a good chance to secure great jobs in this industry. I think savory chefs now understand that they need a pastry chef in the restaurant. They need a good pastry chef, not only to make dessert but also to be part of the kitchen and to help create new techniques for savory dishes. I think today the pastry chef has become one of the most important figures in the kitchen after the executive chef. Before, there was a separation, a division between the pastry chef and the chef. Today, they need to work together to have a successful restaurant. In most gastronomy restaurants, many dishes, even from the snacks at the beginning, are inspired by the pastry chef. Many techniques and even the dessert itself complement a great menu from the beginning to the end.
The Best Chef: Your next dream?
Antonio Bachour: My next dream is to be happy right now with my wife, to travel the world, and to enjoy life. I feel incredibly blessed by God for everything I have. I didn’t ask for everything I have today, but to be happy with my wife has always been my dream. I always pray to God to fulfill this dream, to be happy with my wife, to travel the world, and to continue pursuing my passion for creating desserts and food, as well as sharing my knowledge.
The Best Chef: For the next generation to be a successful chef like you, what is the one piece of advice they should never forget?Antonio Bachour: I believe that for the new generation of chefs, the one thing they should never do is give up. People will close doors. If someone closes a door on you, keep following your dream and your inspiration. If someone says you’re not a good chef, work harder. There will be thousands of doors open for you. Never give up, work hard, and follow your dream.
Artykuł #FOODMISSION 2024 – Antonio Bachour, Bachour Miami, Florida, United States pochodzi z serwisu The Best Chef.
Hans Neuner is a talented chef with a passion for culinary exploration and storytelling. Born into a culinary family in Tyrol, Austria, Neuner’s culinary journey began at a young age. His culinary philosophy emphasizes the importance of locally sourced ingredients and the storytelling potential of food. He believes in the transformative power of travel and its ability to inspire creativity in the kitchen.
The Best Chef: What motivated you to pursue a career in gastronomy and travel extensively as a chef? Hans Neuner:Yeah, I went to Switzerland at that time, then to London, and then to France. Those places were always places my father said, “You have to go.” My father is also a cook, so it was like, “Yeah, you have to go there. You have to go there.” And I enjoyed traveling. I think traveling is one of the biggest benefits we have as chefs. You see the world, you can go anywhere, and wherever you go, you know someone as a chef. It’s super connected. So you say, “Okay, I’ll fly to Bangkok,” for example, and then you go, “My Instagram, I’m here,” and there are always chefs inviting you. It’s amazing how the community is still amazing as a chef, I think.
The Best Chef: Could you tell us about your culinary journey?
Hans Neuner: I came from Hamburg down here, I was a chef de cuisine in a two-star restaurant in Hamburg. But before that, I was the head chef at a place we had, the Stuhlbarg, outside of Hamburg in Blanc. I also worked in Spain at Tristan, a two-star restaurant. Then, my chef from Hamburg asked if I wanted to join him in opening a new place. Hamburg is where the people are shit, but the rest is amazing. So I moved to Hamburg and later opened my own restaurant here in Portugal 17 years ago. It’s been running well ever since.
The Best Chef: When did you start this restaurant?
Hans Neuner: In 2007.
The Best Chef: How did you approach the redesign of the restaurant to reflect your vision, and what elements were most important to you in creating the modern, oceanic atmosphere?
Hans Neuner: When I came, the restaurant looked very different, and the kitchen was very, very small. The restaurant was much bigger. But now, the part of the kitchen was the whole restaurant, and we had just a tiny corner. The deal was to get one star in four years. That was the deal I had with the management when I came from Hamburg. They said, “Yeah, we would love to have you, but we need one star in four years.” We’ve been lucky—we achieved two stars in three years. So then they asked, “What can we do to make you stay?” Because I said, “Okay, I think we’ve reached everything.” They said, “Okay, you have to change the restaurant.” It was a very old-fashioned place before, you know, roses on the carpet and stuff—not bad, but very old school. And then we earned two stars in a very short period of time, which was a sensation in Portugal at that time. In 2011, I think there was just one two-star restaurant in the whole country. So, they changed it the way I wanted it, and I think we made a beautiful place out of it. It’s modern, it’s timeless, it’s oceanic. When you walk inside, the doors open, it’s all blue. Since 2011, it looks like it does now.
The Best Chef: Can you explain how your travels to countries related to Portugal influence the menu at Ocean Restaurant? Hans Neuner: The products are mainly Portuguese—vegetables, meat, everything is from here. But five years ago, we started traveling to colonies or countries that were connected with Portugal during the Age of Exploration from the 15th century onward. They’ve been everywhere. So, now in August, we sit down with history teachers. I have a history teacher I consult with and say, “Okay, explain where they’ve been—Vasco da Gama, etc.” Then we choose our direction. We fly with the team to that country for three weeks. We research and look into what the Portuguese brought there and what they brought back. Out of that, we take our inspiration and create our menu.
We started with Mozambique, then Angola, which was also amazing. Then we did Brazil, followed by all the islands. This year, we’ve been to Asia. We explored Macau, which was under Portuguese influence for many years. From Macau, we traveled to Hong Kong, Bangkok, and Tokyo. So, the menu we are currently offering is Asian-inspired, based on our travels.
The Best Chef: How did your vision about Portuguese cuisine change?
Hans Neuner: Big time. Yeah. I think the main thing was COVID. When COVID came, you know, we had to close. And I was sitting here in the kitchen thinking, “What the hell? What do we do? What do we do?” So, I bought a tent and a sleeping bag, and I traveled with my bike. I have a Harley. I traveled through Portugal and visited producers like my rice producer, my vegetable producer. Out of that came the idea that we had to travel.
Everything was connected to Portugal, also for the storytelling, and also for me to make something new every year, to stay motivated and focused. If you always cook the same for many years, I think it would get boring for me, and then maybe I’d have to change and go somewhere else. But by reinventing the restaurant every year, we always have new things to do, and it keeps you interested. I think that’s the main thing for me—that you don’t get bored and that you always keep learning. It’s the main drive behind all this traveling, and it’s also great for the young chefs. It’s nice to teach them what it means to be a chef worldwide. It’s not just sitting in one restaurant cooking. I mean, cooking is the main important thing, but it’s also about connections, different flavors, and the various philosophies in cooking worldwide.
In the 90s, everyone cooked French because that was the standard. Then they all started cooking Spanish, and later Nordic. Now, it’s a mix of everything. I think that’s what makes it so interesting—it never stops, and the learning is never-ending.
The Best Chef: It’s more local now.
Hans Neuner: It’s very much local, I believe that for sure. Noma started it with this hardcore regional approach. And I also believe that people now understand more that a product doesn’t have to travel for 3,000 km. If it’s locally grown, it just tastes better because you can harvest it when it is perfectly ripe. If you buy a product, let’s say from Brazil, like a normal pineapple, they take it green from the tree, put it in heating trucks, and then bring it here. The taste is completely different when you eat a ripe pineapple straight from the tree compared to one that has traveled over 3,000 km. There are worlds of difference. I think people are starting to understand that it’s better to maybe not have strawberries every day, but to have them in the right season. The satisfaction is Yeah. Because I mean, you know that it’s ten times better to eat one perfect strawberry a week, let’s say, than every day ten shitty strawberries that taste like water and like cucumbers, you know what I mean? So the sensation in your brain is ten times higher if you have one amazing strawberry one time a week. And I think people are starting to understand that more and more. But this also comes from history, you know, in the 80s, let’s say in Central Europe—in Italy, food was always great—but let’s say in Central Europe in the 80s, they cooked shit. They cooked fucking toast. Yeah. No, seriously, because nobody had any idea about it. And every day they thought they needed to have a fucking strawberry. So I think people are starting to understand it’s the same with experiences. You know, having one kickass woman, a beautiful woman, is ten times better than having ten shitty ones.
Artykuł #FOODMISSION 2024 – Hans Neuner, Ocean Restaurant, Algarve, Portugal pochodzi z serwisu The Best Chef.
Ángel León is a visionary chef whose devotion to the sea transcends the boundaries of traditional gastronomy. He is redefining the culinary landscape through his flagship restaurant Aponiente and its counterpart La Taberna del Chef del Mar, while spearheading ocean conservation and sustainability efforts.
Two-thirds of the Earth’s surface is covered in water, 98% of which is saltwater. Humanity occupies only 30% of the planet, with a mere 2% of remaining freshwater. This highlights the pressing issue of water scarcity.
One of chef Ángel León’s most ambitious projects revolves around water, the lifeblood of our planet. In a world grappling with water scarcity, his innovative desalination and water management techniques offer a beacon of hope. By harnessing the power of nanobubbles and solar energy, León has developed methods to transform salty seawater into potable water, revolutionizing culinary applications and highlighting the transformative potential of sustainable technology.
“At Aponiente, we were looking for ways to tell the story of how we see water management and its future,” León emphasizes.
León’s fascination with the sea began in childhood, spending countless hours fishing with his father in the Bay of Cadiz, forging a deep bond with the marine environment that shapes his culinary philosophy.
From his humble beginnings as a young, unknown chef, León continually pushes the boundaries of culinary creativity. His experiments with seafood yield astonishing results, from creating hybrid fish to using unconventional ingredients like fish eyes and microalgae to enhance dishes. Yet, León’s vision extends beyond the kitchen.
“We won’t use fresh water, and we won’t use energy because we extract 99% of what we need from sunlight.”
His commitment to ocean conservation is intrinsic to his identity, envisioning a future where coastal communities thrive in harmony with the marine environment, preserving traditional practices alongside modern innovations, safeguarding the treasures of the sea for future generations.
Thanks to his unwavering passion and boundless creativity, Ángel León has become a beacon of hope in the culinary world. His innovative approach to seafood, coupled with his commitment to sustainability, serves as a powerful reminder of the interconnectedness of food, culture, and the environment. In the face of 21st-century challenges, León’s visionary leadership offers a compelling vision of a more sustainable and harmonious future—where the ocean, in all its richness and diversity, remains a source of inspiration and delight for generations to come.
Artykuł #FOODMISSION 2024 – Ángel León, Aponiente, Cádiz, Spain pochodzi z serwisu The Best Chef.
Fueled by his profound love for pizza and a burning desire to share its essence with the world, Paolo founded Peppina Pizzeria. His unwavering commitment to preserving the heritage of Neapolitan pizza, coupled with his dedication to quality and authenticity, propelled Peppina to the zenith of the Thai culinary scene.
Thanwa Seesaed, a Thai with deep ties to Italian cuisine, forged his path from humble beginnings as a pizza delivery man in Naples. His formative years in Italy cultivated a profound appreciation for the culinary traditions that define Neapolitan pizza. Upon returning to Thailand, Thanwa joined forces with Paolo Vitaletti.
Nestled in the heart of Bangkok’s vibrant culinary landscape, Peppina Pizzeria stands as a beacon of authentic Neapolitan cuisine. Since its inception, Peppina has remained steadfast in its pursuit of excellence, meticulously sourcing the finest ingredients – from imported Italian products to local delicacies – to craft pizzas that pay homage to Naples’ time-honored traditions.
Paolo Vitaletti: I came to Thailand to work, and then I stayed because I wanted to. I had already opened one Italian restaurant, another restaurant, and one Roman trattoria, but I fell in love with pizza. So in 2014, I went to Naples to learn how to make pizza with the Associazione Verace Pizza Napoletana. And I wanted to recreate the Neapolitan pizza culture here in Bangkok because it wasn’t present here. And then, after this experience, I understood the secret of Neapolitan pizza, which doesn’t exist; it’s just craftsmanship. We opened Peppina. The goal indeed was to create and export Neapolitan pizza here in Thailand and teach a bit of the pizza culture. That’s when it started, how it started. It was a great success because people understood the diversity of pizza and its products. We did great work to import products from small producers of the region, and therefore, it was a great success. We still continue, we proceed with this project, which became a reality integrated here in Thailand and helped other pizzerias to grow, so a bit of everything related to this industry has grown. So this is a bit of history of Peppina. And then EM?? Join us… He came in 2016.
Thanwa Seesaed: I lived in Naples. I’m originally Thai, but I lived in Naples, where I grew up. I was 9 years old when I moved there, and that’s where ‘gavetta’ as they say in Naples, began. I started as a pizza delivery guy, and that’s when I fell in love with pizza. So Naples, having grown up there, I know what Neapolitan pizza means to Neapolitans, to Italians. It’s not just a type of dish, a form of food; it’s their pride. When people discuss Naples, Italy, pizza is always part of the conversation. I feel a strong connection to the city of Naples, and I want to share all my experiences with the Thai people. That’s it.
Paolo Vitaletti: Yes, we are fortunate because, being in Thailand with him, he can communicate even more to all. He has become an ambassador of Neapolitan culture and of the pizzeria here in Thailand. So, it has been a great bond.
The Best Chef: What is the difference, for example, between making pizza in Naples or doing it at Falcone? Do you notice any differences?
Thanwa Seesaed: Yes, a lot, a lot. Yes, yes a lot. Pizza is not a part of Thai culture, for Thai people, so what Paolo mentioned is what we are looking for. Actually, now we are beginning to understand what Neapolitan pizza is. Everything is based on products, such as the dough, leavening, so it’s a lot…
The Best Chef: That’s a great achievement, a great result. There may have been some compromises, but I wouldn’t even call them compromises.
Paolo Vitaletti: Yes, indeed, it’s a result. And surprisingly, humble origins enrich it greatly. It’s considered ‘poor’ food, yet it blends with its surroundings and becomes a fantastic medium for bringing people together over pizza. That’s why using local products is important. As you have eaten here pizza with saigua. It is also a very important thing, and beautiful. It is beautiful because it increases the value of the environment where you are. Of course, we as well, we always want to respect small producers, so called „kilometer zero”. But also more than anything else people who work for quality and for sustainability. So,especially lately searching for producers of local vegetables or using local fruits. It gives us great pleasure and brings leads to what pizza really is: a basis to unite.
The Best Chef: What do you think about the new approach to pizza among the younger generation of global Italians? What is your opinion about the future? Paolo Vitaletti: I think that in the last five years, pizza has exploded in popularity, and naturally, it is a good thing because when there is such an explosion, there is a lot of competition, and therefore the level always rises. So it’s positive from that point of view. Of course, social media has a big impact on all of this explosion, and it was also understood that the business of the pizzeria is a business which goes well, which brings and grows, so therefore it’s good. And so I think it’s one positive thing. I honestly don’t see any negativity in this thing of modern pizza. It’s good that people do experiments, as doing experiments at the end of the day brings about evolution, so to speak.
Artykuł #FOODMISSION – Paolo Vitaletti & Thanwa Seesaed, Peppina Pizzeria , Bangkok, Thailand pochodzi z serwisu The Best Chef.
Have you ever wondered about the power of food? Isn’t it wonderful to be able to sit in a comfortable armchair, think for a while, and come to the conclusion that “today I would eat…”? So what? The culinary offerings and multitude of possibilities are sometimes overwhelming. And when we think about it, it turns out that we do not choose our own cities, towns, or villages from culinary books, but from all over the world. Sushi? Con carne? Pizza? Pasta? We are only limited by our imagination. Considering this global landscape, it is worth considering how a country’s cuisine has influenced our diet and worldview.
Time Travel: The Roots of Italian Cuisine
The history of Italian cuisine is one of resilience, adaptation, and cultural exchange that has spanned millennia. It’s a flavorful and exciting story from the ancient Etruscans to the mighty Roman Empire. Italy’s culinary heritage has been shaped by influences from other lands, each of which has left an indelible mark on the country’s gastronomic identity. The Romans introduced wheat, olive oil, and wine to the Italian Peninsula, laying the foundations for the Mediterranean diet, which remains a cornerstone of Italian cuisine to this day. Over the centuries, waves of invaders and immigrants – from the Byzantines to the Arabs to the Normans – brought new ingredients, flavors, and techniques to Italy, enriching the culinary landscape and highlighting the diversity of regional cuisines.
The Essence of Italian Cuisine: Tradition, Quality, and Simplicity
Italian cuisine is most associated with incredibly appetizing simplicity. At the heart of Italy lies a deep respect for tradition, quality, and simplicity. Whether we’re talking about pasta, risotto, or pizza, Italian cuisine proves that it can transform humble ingredients into culinary masterpieces. However, we often forget how diverse Italian cuisine is.
Icons of Italian Fine Cuisine
Once we understand the history and tradition of Italian cuisine, we need to look at Italian fine dining. However, these different chefs, specializing in different styles, have one thing in common: a kind of respect, pride, and joy in the traditions of their country and cuisine.
Massimo Bottura is an innovative chef from Italy who grew up in Modena. He specializes in applying the visual appeal of contemporary art and design to traditional cooking methods. Massimo Bottura’s extraordinary imagination, attentiveness, and unconventional approach to the kitchen took him to the very top. Today he is the owner and chef of the Osteria Francescana restaurant. Additionally, he devotes a lot of attention to projects that raise awareness and prevent food waste.
Moreno Cedroni helped revolutionize the gastronomy of his home country, offering an avant-garde cuisine focused mainly on rich ingredients from the sea. For Cedroni, each fish deserves its own preparation. His creative work with attention to every detail and precise techniques over the last 30 years has allowed him to rise to the highest level among the best Italian chefs.
Franco Pepe, an Italian pizzaiolo, awarded many times and considered one of the best in the world, represents the third generation of the baker’s family. Franco opened his restaurant Pepe in Grani in 2005, just around the corner from his grandfather’s bakery. At that time, Caiazzo was not particularly known for its cuisine, but thanks to the popularity of pizzerias and Franco’s collaboration with agronomist Vincenzo Coppola, the area became famous for its artisanal producers, especially olive oil.
Mauro Uliassi, an Italian chef born in Senigallia, Italy, grew up in a family of restaurateurs. He is known for his ability to combine traditional Italian flavors and techniques with contemporary influences, creating dishes that are both familiar and innovative. The strength and originality of Uliassi’s cuisine lie in his ability to make good use of local ingredients, taking inspiration from the culinary traditions that have been famous and successful on this coast over the last few decades and giving them a personal, creative twist.
The Evolution and Inspiration
While Italian cuisine is deeply rooted in tradition, it is also a vibrant and dynamic culinary landscape that is constantly evolving and innovating. From the bustling trattorias of Rome to the avant-garde kitchens of Milan, Italian chefs push boundaries, experimenting with new ingredients, techniques, and flavor combinations to create dishes that are both timeless and innovative. At the same time, Italy’s rich culinary heritage provides a source of inspiration for chefs around the world who seek guidance and knowledge from the country’s iconic dishes and ingredients. Whether it’s a classic Neapolitan pizza or a modern interpretation of a traditional dish, Italian cuisine continues to captivate and inspire, proving that the pursuit of culinary perfection knows no limits.
Artykuł From Ancient Influences to Modern Masters – Italian Culinary Heritage pochodzi z serwisu The Best Chef.
Chef Dej Kewkacha is a self-taught chef who started his culinary journey after completing his master’s degree in tourism. Born in Thailand, but spent much of his childhood abroad, he draws inspiration from various cultures and cuisines. His passion for desserts led him to start a successful dessert bar called Kyo Bar, where he can express his creativity freely and without limits. Over the years, Chef Dej has cooperated with famous chefs, helped restaurants and hotels develop dessert programs and actively participated in culinary events.
The Best Chef: Let us start with the beginning, how do you start your career?
Chef Dej Kewkacha: Okay, initially, I’m a self-taught chef, so I didn’t go to any culinary schools or anything like that. I started off learning mathematics while I was in university. I never intended to become a chef, but after I graduated with my master’s degree, I did because my family is in the tourism business. So, I started studying tourism with the intention of returning to help my family. However, when I returned, I was still very young, having finished my master’s degree at around 22, which is quite young for a master’s degree. I felt that success came too quickly for my family’s business. So, my brother and I decided to venture out on our own. We started with a simple café, serving things like ice cream and gelato. That’s how our small company began, and over the past 17 years, it has grown to encompass eight to nine different brands, mostly focusing on desserts. However, managing multiple branches made it challenging to customize or create gastronomic or detailed items because everything had to be produced in the factory to maintain consistency across all branches. That’s when I decided it was time for me to do something more creative. So, I started my own dessert bar called KYOBAR. This brand is like my baby, where I can do what I want without having to worry about other branches following suit. It allows me to be in my own zone, doing what I like and being creative. As a pastry chef, I also collaborate with other chefs, attending events and helping them with desserts. I’ve also assisted many restaurants and hotels in setting up their dessert programs. While I still run the business, my heart is in my work as a pastry chef.
The Best Chef: Have you lived abroad for a long time?
Chef Dej: Yes, because I was born in Thailand, but at the age of five, I moved overseas to study. So, it’s always been traveling and living abroad that gives me inspiration and ideas. I also love to eat, so whenever I try different cuisines, it broadens my perspective because I’ve studied in Singapore, London, and Japan. This exposure to different cultures allows me to understand various ingredients and culinary traditions. Along the way, there have been trial and error moments, hits and misses, with some menu items being well-received while others not so much. But I believe this is all part of the learning curve.
The Best Chef: However, you did not graduate from culinary school, what do you think about this type of school?
Chef Dej: In my opinion, studying in a culinary school isn’t necessarily good or bad, but it’s a different approach. When you graduate from such a school, there’s a certain rigidity to the way things are taught – it’s like one plus one equals two, you have to follow specific recipes, techniques, and methods. However, because I didn’t attend culinary school, it took me longer to learn, but it also gave me more freedom. I didn’t have to adhere strictly to a cookbook or predefined methods. I could experiment and try things my way, even if it meant failure at times. But I believe this trial and error process is essential for learning and growth. It allows me to be myself and explore different possibilities without boundaries.
The Best Chef: Does your mathematical mind help you be a pastry chef?
Chef Dej: It helps me to be detail-oriented, if you ask me, because, you know, mathematics requires precision and attention to numbers. I studied degrees in mathematics and pursued a master’s in tourism before becoming a chef. So, it’s like, my God, everything’s different, you know. But because I enjoy mathematics and believe it helps me be precise, it translates well into my work as a pastry chef. In pastry, precision is crucial – if the oven timer is set for 4 minutes and 20 seconds, it must be exactly that, not 4 minutes and 40 seconds. It’s these small details that matter. As a pastry chef, we often say that pastries are like 0.2 – they can vary in quality, but it ultimately depends on your preferred style. Personally, I feel more aligned with the world of pastry than general culinary arts.
The Best Chef: In your opinion, would you describe yourself as a pastry chef?
Chef Dej: For me, being a pastry chef is likeI take a lot of inspiration from outside my work. As I’ve mentioned, since a young age, I have lived abroad and know many cultures. Also, I speak several languages: Japanese, Chinese, Mandarin, Cantonese, English, and Thai. Therefore, I have familiarity with various cultures, especially in Asia, which I believe aids me in drawing inspiration from different culinary traditions and utilizing diverse ingredients from around the world. As a pastry chef, I operate a dessert bar with a testing menu. I always emphasize that there are no boundaries in this field. It’s not just about creating desserts for a seven-course meal; rather, it involves incorporating diverse elements and experimenting with different temperatures to craft a comprehensive dessert experience. While it may take time for locals to understand this approach, after five years of operation, I believe people are beginning to trust and appreciate the creative freedom afforded to me as a chef. Throughout my journey, I’ve become more daring and open to trying new things. Collaborating with renowned chefs has been instrumental in my growth. As a young chef, there’s always more to learn, and I actively seek inspiration from others to develop my own culinary style. I particularly enjoy infusing my desserts with personality, often incorporating unique ingredients and flavors to create memorable experiences for diners. Despite the common perception that pastry chefs are subordinate in the kitchen hierarchy, I embrace my role with pride. Cooking has never been my passion; instead, I’m drawn to the artistry of pastry-making. I find joy in designing visually stunning desserts, which allows me to express my appreciation for aesthetics and design. My journey to becoming a pastry chef began during my university days when my roommate, who was a pastry chef working part-time at a famous Michelin-starred restaurant in England, introduced me to the world of pastry. And then, you know, by living in the same room with him I start to have like “hmm, okay okay:) “.
The Best Chef: Okay, now the hardest question – what is your favorite dessert?
Chef Dej: For me, I mean it’s weird to say this, but I love to make desserts more than I love to eat them. If I had to choose between eating desserts and eating food, I’d prefer food, but I love making desserts. So every time I make them, of course, I have to taste my own creations, but it’s always the people around me who become my guinea pigs to try my desserts. It’s like, I enjoy creating more than, you know, eating. Different people are different; some pastry chefs or some chefs love pastries and love to eat them, so they make them. But for me, it’s more about creating a sense of satisfaction in making beautiful things, making combinations that work. I think it gives me more pleasure than eating the desserts. But of course, along the way, you have to try different desserts as well. You know, every country has its own character; in Thai cuisine, you have this fragrance, or the pandan. In Italy, you have tiramisu. In Japan, you have wagashi. So it’s all different for me, but I try to use all these elements and combine them into my desserts. So it has touches of European, Thai, and Japanese influences because of my experiences living in different countries.
The Best Chef: What is it like to be a pastry chef in Thailand?
Chef Dej: Okay, for Thailand, I think that if you ask people in Thailand, we have a very sweet tooth, so we eat a lot of desserts. Yeah, but our desserts tend to be on the sweeter side because we have a rich culture of using coconut, coconut milk, pandan, you know, and all our desserts involve sugars. But myself, since young, I don’t like to eat sweet stuff, so I learned to make Thai desserts but with my own flavors that I like. So initially when I first opened, there was a bit of skepticism among the local people, especially Thai people. Initially, like six, five years ago, I used herbs, I used vegetables in the desserts, and they were a bit like, they were used to the usual ingredients that they knew, you know? So it took time. But then, like I said, because I have many different branches, so when I’m in Thailand, I have the chance to do what I want here, to be creative, to do what I like, without thinking about whether it makes money. You know, because there are other branches that are doing the business. This is my passion, my hobby. I have the kind of luck to have this, you know, without thinking about whether it’s going to make business. Like when I first opened, in the first year, some days, only like two customers, initially. And a lot of press was giving me good and bad reviews. Some liked it, they loved it. Some were like, oh, a lot, in the first few years. And then Thai culture has developed a lot in the past four, five years. Now, a lot of restaurants are coming up, they know food, they know more.
The Best Chef: Why is it a change of Thai culture so fast?
Chef Dej: Because we have a lot of international chefs coming to open in Thailand. All the big-name chefs are coming, and Thais, because of this, not to mention the standard of living, but Thais travel more overseas. And also, because overseas, the food culture is booming. You know, in Europe, it has been booming for the past many years, but it caught on to us here in Thailand. So now, Thai people are starting to pay more attention to food. Of course, Thailand has a rich culture of food, but we were never like sitting down, eating a tasting menu, because Thai food is always about rice and dishes, easy, you know, sharing food. But then the culture of people, like, traveling overseas, and then they see the news, of course, with all the chefs on TV, awards, you know, everything. So it’s becoming like a hobby, like a trend. So people learn more about it, and then people are more educated about gastronomy. And that’s when people, when they hear, you can see, because like I said, I opened this business about 17 years ago, I see people, like the character of people changes a lot. Back then, 17 years ago, it was only about one scoop of ice cream. You couldn’t even put toppings on it back then. Yogurt ice cream, strawberry ice cream. But now, you have more variety. And also, a lot of international and famous brands are coming in to open. We have a lot of tourists coming in. So, yeah, we are kind of more educated and catching on to people. And now people, you know, they can accept eating dessert for seven courses as a meal. Back then, they were like “ no way, no way”.
The Best Chef: How do you construct your menus?
Chef Dej: So my menus, like I said, it’s like, it’s a pre-booking basis. So I kind of like tailored to each different customer because I don’t take a lot of customers to be fair. So a lot of repeat customers, I kind of know what they like. And even for new customers, we will talk to the customers first before they come. Like, what do you eat? What do you like? What do you prefer? Of course, I won’t. It’s the way I do it. I won’t tell them like, you’re going to get this, this, this, this, but I will know what they like first. Like not a question, but like a customized to different person, you know, and of course my menu, testing menu always come with the concepts. So some months, like I said, it’s going to be about rice. Some months it’s going to be about these certain ingredients. Some months it’s going to be just about the colors. And then we talk to the customers and then we know what they like and we try to adapt to them. For example, if a parent, they come, mother and dad, and they want to bring a child here, then of course, maybe I’ll do like a chocolate dessert for them, you know? So we kind of like caters, like customized to each different customer. I think that’s what takes off these concepts to the local people or even overseas people that are coming here. They feel special. The menu is tailor-made just for them. Like the patty you had just now, if I know that they don’t like chocolates, I’ll change for them, you know? So it’s more of like a tailor-made menu for each different guest.
The Best Chef: What is your goal for the future?
Chef Dej: My goal for the future? Okay, so, of course, you know, every chef desires recognition, and I’m no exception. To be fair, deep down, every chef wants to be recognized for their work. However, life moves on, and as I mentioned, I have different business as well. You know, it’s not just about what I do here, but I still have like 3,000 staff to take care of my company.
The Best Chef: 3,000?
Chef Dej: That’s a lot to manage. We have a large factory where we produce items for hotels, engage in OEM, and handle business development for hotels. We even have our own fleet of eight or nine cars for delivery around Thailand, managing logistics efficiently. About 80% of the products come from our factory, with deliveries made four times a week. Everything is coming from my factory. So the factory is a very big team because they had to distribute, you know? So like I said, like my goal, I’m doing a lot of new projects. And of course, sometimes it comes up with an interesting point. Louis Vuitton, it’s come out of the blue. Then I have to figure out whether it is good for me? You know, there’s a lot of business opportunities now. And perhaps one day, expanding overseas might be on the horizon. Currently, I don’t have any business or shops overseas, but who knows what the future holds? It’s always been part of my business aspirations. Opening overseas would not only fulfill a personal dream but also showcase that Thailand has talented pastry chefs. Not a dream, but I want to open overseas to kind of show people that because Thai all along, they are not famous for pastry chefs. To be honest, the French, the Italian, the Japanese, you know, I aim to change that perception. I want to show to the people that we – Thai, we have a good pastry chef as well. You know? So I think, yeah, if there is like a good chance, I would like to open overseas to kind of like go to them and to show them that we Thai, we have not good, but a decent chef that you can like, and represent our country.
The Best Chef: You want to promote the status of pastry chefs and Thai desserts, both in Thailand and internationally, but how can you do this?
Chef Dej: I think that’s very important because Thai people, every time when they say pastry chef, they’ll be like,” hmm, different from Japan, from France” is a big job. People give attention to pastry chefs. But to be honest, it’s not a lot in Thailand at the moment. So I want to be, hopefully – to be the one to push this for the local pastry chef as well. The pastry chef community in Thailand must be confident of ourselves. In the government, everyone talks about tom yum, pad thai, you know, som tam, you know. All this. But no one talks about desserts. Although you go to any restaurant, half of it is Thai desserts… I think it’s a pity, you know, that we should talk more about this and promote it as well. That’s what I think, really, like from the bottom of my heart, you know. Of course, business has to make money. Yeah. But for sure, one day, if I were to have a speech, I would talk about it. It’s like, you know, we have something to show to the world as well. And not just Japanese cakes. That’s my vision for the future.
The Best Chef: Indeed, Thai desserts are often overlooked! You’re correct in observing that Thai cuisine is exceptionally strong, sometimes overshadowing desserts.
Chef Dej: Yes, very strong. It’s also strange, you are right. Very strange, very strange. Nobody talks about Thai dessert. I ask for sure, like my European friend or European chef, 10 of them, we sit down and talk. Nobody can say one menu about Thai dessert. Yeah. But they can say Tom Yum Goong, Pad Thai, everything, you know, Cafe Lime, they can say Galangal, Ginger, everything. But no one talks about desserts. But if you study, you know, the culture of Thai, desserts are like a lot, a lot, a lot. Endless. But Thai people, they are very timid. They are not very, how to say? Compared to Japanese or European, they are like, very like, they’re always at the back. They don’t dare to show themselves what we have. Like, everywhere. I’m sure Italy, they have Thai food, right? Thai restaurants. A lot. But no one talks about desserts. Asia, they think, Japan. Europe, French, Italian, for sure. Why? So, I think if you ask me, like my goal, of course, my own business has to be making money. For sure. But also this, my personal, you know, to push the Thai pastry community. Because sometimes I also want to like, kind of like, organize like a meeting with other pastry chefs, you know, to like, to show and to like, to talk to like, kind of like, yeah. Because if this is like off record, but if you see in a restaurant, you will never see head pastry chef, a Thai. Never in my life. No. In the whole world, fine dining or anywhere, there won’t be like a pastry chef leading the restaurant coming from Thailand. For sure. Almost everywhere, you will see Japanese. For sure. In Asia, for Singapore, yes. Famous pastry chef, a lot. Japan, yes. France, Italy, a lot. Of course. German, yes. But never Thai. You know. But we have a lot of famous Thai chefs. Chef Ton, Chef Pam, Chef Ice. A lot of famous Thai chefs. But never one famous pastry chef. But we have a lot of good Thai chefs, famous, doing well. World recognition. Right? But you can’t even name one pastry chef from Thailand. It’s true, right?
The Best Chef: We are sure that you will change this perception and the world will learn how great pastry chefs are in Thailand, and the global audience will learn about the beauty of Thai desserts!
Artykuł #FOODMISSION – Dej Kewkacha, Kyo Bar , Bangkok, Thailand pochodzi z serwisu The Best Chef.
