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Journal

Ceramics Are The Foundation to Beautiful Plating

26/02/2021 design & fashion food & beverages

Ceramics Are The Foundation to Beautiful Plating

The perfect plate can enliven the experience, they can present something in a completely unique context. To many chefs, the ceramic surface is as pivotal to displaying presenting food as the dish itself. Discovery how Amass, Høst, and more go about their plating.
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A Supper Club Serving a Slice of Virtual Reality

18/01/2021 food & beverages

A Supper Club Serving a Slice of Virtual Reality

Not many chefs also consider themselves activists and writers, but Jenny Dorsey isn't like many others in her field. By using food as a medium to start meaningful conversations around sensitive topics, her revolutionary approach to food and technology is adding a whole new dimension to what consists of a dining experience.
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Mind and Body Balance

06/01/2021 design & fashion food & beverages

Mind and Body Balance

January often begins with a fresh perspective, where wellness and the body are in focus after the festive break, slogans such as "health is wealth" dominant the tone that hopes to influence the new year. Vogue and New York Times beauty writer Kari Molvar explores a wellness equilibrium and how it can help people.
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Breaking Bread Between Cultures

08/07/2020 food & beverages travel

The Breaking Bread of Cultures

From tropical meals prepared for hungry travelers to cooking classes offered by refugees, whether in Berlin or Brooklyn, the culinary world abounds with people driven by the same desire: to build stronger communities and span cultures and generations through the time-honored tradition of getting strangers to break bread together.
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The Simmering Flavors of Israel and Palestine

22/05/2020 food & beverages travel

The Simmering Flavors of Israel and Palestine

No meal—breakfast, lunch, or dinner—comes without a selection of colorful vegetables, chopped raw into a salad or served alongside, seared on the grill, or lightly steamed. From a cauliflower salad to a pistachio cake, with a roasted fish in between to break up courses, master the art of a three-course banquet using recipes from Divine Food.
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Chef Merlin Labron-Johnson On Minimizing Food Miles

15/05/2020 food & beverages

Chef Merlin Labron-Johnson On Minimizing Food Miles

The integrity over food supply chains is nothing revolutionary, but seemingly more relevant than ever. “When you cook with whatever you like, it's too easy, you become complacent and there's less need to be creative. When you are restricted to working with only local, seasonal, or homegrown ingredients... this forces you to think outside the box and pushes you to create food with a stronger identity,” explains chef Merlin Labron-Johnson. We discuss adapting to a pandemic and sourcing more sustainable.
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