Food lovers from all around the world often take inspiration from the great chefs of their time. Whether it be Gordon Ramsey, Jamie Oliver, or Wolfgang Puck, the world of culinary science always has some of the most talented and creative chefs to give to the world. The next generation of cooks is one to be excited about with some of the emerging talents in the food universe showcasing their dishes and recipes on a daily basis. The following three chefs have made waves in the culinary world in recent times.
Do you know the saying “when in Rome, do as the Romans?” However to ‘do’ as the Romans, one needs to eat as the Romans do. That’s great news for visitors as the best restaurants in Rome are some of the best on the planet and some of the most romantic.
With far more than 4 000 bars and restaurants in Madrid, the Spaniards take dining out very seriously in this city! Here in Spain’s capital, the tapas bars are the city dwellers’ living rooms and restaurants are their celebration halls. Going out for dinner and lunch with friends and family is the cornerstone of life in Madrid!
Dining in Paris has forever been much more than croissants for breakfast and steak frites for dinner. Although all too frequently that’s what people expect when they go out on the city’s cobblestoned streets. In this land of hard-and-fast kitchen etiquette the food landscape is a kaleidoscope of quality dining experiences at all levels.
With clean and green eating experiencing a boom in recent years, it’s no surprise that more and more top-class vegetarian restaurants and eateries are beginning to pop up all over the world.
It’s no surprise that female chefs have made their mark in the culinary world, after all, there are loads of stereotypes about it. Jokes and all aside, in an industry that has seen male chefs thrive, it’s worth noting that there have been females powering the industry. While both deserve equal recognition, we will be using the movement to shine the spotlight on the fairer sex that has been cooking up a storm.
For the uninitiated, molecular gastronomy is the scientific understanding and use of the chemical and physical properties of the food we eat. From changes during different cooking processes to wild combinations that should never work, molecular gastronomy is, in this case, about making the absolute most of the flavour of the food we eat. Molecular gastronomy brings the culmination of art and science into food that we have never seen before.
Have you ever gasped at a bill at the end of a night out? Most of us have, and normally it’s more the result of one too many shots or drinking in some overpriced chain restaurant. But there’s a certain calibre of people who could never imagine worrying about a bar tab, the type of people for whom $40 is a relatively standard price for a drink.
There are very few industries as innovative yet divisive as the hospitality industry, at the high end, no two restaurants are truly the same. From ultra luxury to exquisite design and some traditional cultural thrown into the mix, these are the top four restaurants in the world right now.