Headline & Editorial
Last Issue: #31 The Journey
Twenty thousand leagues under the sea by Jules Verne (1825-1905). This book is the answer to my thoughts on travel. It certainly anticipated the saga...Read more
New kaizen italian cuisine
Magazine -> #22 KaizenLook in the most authoritative Italian dictionary, and you still won’t find the word kaizen. Italy’s cuisine, however, is one step ahead of its language and the coining of neologisms: it tends to reduce or eliminate the superfluous and concentrate on the essential. In the 2004-2005 edition of the Dizionario della lingua italiana by Giacomo D...
continue..To eat childhood; three degrees of amazement in the kitchen
Magazine -> #23 Emotion and SurpriseAnyone with a minimum of technical ability can be a wizard in the kitchen. The domestic chef, from whom we expect less, can amaze us with the deliciousness of a well-cooked dish. At advanced amateur (or basic professional) level we are surprised by an original recipe, a combination of flavours, or an unusual presentation. The art of surprise for...
continue..Flavoursome blunders
Magazine -> #26 Re-Evaluate The ErrorSeveral years ago, before cordless phones were a standard household appliance, I was busy cooking a starter – crunchy lentils salad with shrimps – when the phone suddenly rang. The caller turned out to be someone with whom I’d had a misunderstanding. It was important and urgent that the matter be ironed out, and I didn’t think it advisable ...
continue..Rigor and creativity: the way to success
Magazine -> #1 Timetables and scoreboardsWE HAVE ASKED MICHEL ROTH, CUISINE DIRECTOR OF THE RITZ HOTEL IN PARIS, HOW IMPORTANT TIME IS IN A KITCHEN WHERE DAILY ROUTINE IS CHARACTERISED BY LITTLE TIME AND HECTIC RHYTHMS. Passion does not take time into account. I do not count the hours I spend at work, but I do count the time it takes to do a job: there are time limits that are dictated b...
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