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Ferrán Adrià, considerado el mejor chef del mundo. (Foto: Cortesía El Bulli Fundation)

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Pedro Subijana en Akelarre.

Para Pedro Subijana, del restaurante Akelarre, la navidad no tiene que suponer ningún trabajo añadido más allá de los gustos personales de la gente que esos días se sienta a su mesa.

"...fermentation will become a huge factor in cooking," says Rene Redzepi.

Foraging and fermenting

Dear Chefs, Show up every day looking to make the most of it. Learn from the best, seek to be the best, and once you are on your way, teach others to be the best. This life won't be easy. It will be damn hard, but it will be worth it, and in the end you will have lived a life of which you are proud, one that’s yours, and in doing so, you get to make the world taste a bit better in the process.

Dear Chefs, (This is For You)

Dear Chefs, Show up every day looking to make the most of it. Learn from the best, seek to be the best, and once you are on your way, teach others to be the best. This life won't be easy. It will be damn hard, but it will be worth it, and in the end you will have lived a life of which you are proud, one that’s yours, and in doing so, you get to make the world taste a bit better in the process.

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