Page 183 - Executive Chef News Today

Hilton Doha the Pearl Hotel and Residences adds another acclaimed name to their list of achievements as they appoint Chef Serge Gouloumès and introduce new menu...

Cooking in a bamboo hollows has been their tradition for a long time, and even with time and advancement, food aficionados enjoy experimenting with the flavour of food cooked in various pots and pants and definitely cooking in a bamboo ...

The tough part is keeping track of the number of pathiris you polish off the table especially when its served with its traditional accompaniment of chicken curry.

Revitalization of historic Montgomery is well underway through the addition of fine-dining restaurants, nationally recognized museum and memorials, modern housing developments, and so much more. As the capital city, Montgomery is truly the heart of “the soul of the south.”Here are three reasons why people are making the move to Montgomery and why you should consider making Montgomery home too.

Limani New York, which boasts another location in Roslyn on Long Island, is the stunning Greek-Mediterranean dining destination located in the heart of Rockefel

Rémy Martin has teamed up with Chef and TV personality Alejandra Ramos, Interior Designer and Lifestyle expert Evette Ríos, and Mixologist Alex Valencia to celebrate Hispanic Heritage month and honor the Latino tradition of Sobremesa, a post-dining tradition that embraces the appreciation of people and time.

One of downtown Austin's favorite hot spots just welcomed a new sibling: Bulevar Mexican Kitchen is the sister concept to ATX Cocina, and is now open at

Comunicato stampa: Fucibo: dopo le patatine ecco i biscotti agli insetti, è il nuovo trend per i food lover. Novel food, presto sul mercato anche la pasta realizzata con farine di insetti da Fucibo, start up vicentina già produttrice di chips e biscotti: è l’unica azienda italiana a proporre questo cambio di paradigma nell’alimentazione. Lorenzo Pezzato: “Chef e appassionati ci richiedono questi prodotti, gli insetti saranno il nuovo trend gastronomico per i prossimi anni, è anche una...

Comunicato stampa: Giornata della merenda: per il Belpaese vince quella salata, per 4 italiani su 10 la merenda ideale è quella con pane e salumi. La bresaola della Valtellina IGP compagnia ideale per gusto e leggerezza. Che sia a metà mattina o pomeriggio, al lavoro, a scuola o in vacanza, la merenda è un rito per 31 milioni di italiani. In occasione della Giornata Nazionale della Merenda (17 settembre), una ricerca Doxa commissionata dal Consorzio di Tutela Bresaola della Valtellina fotogra...

/PRNewswire/ -- Why wait until October 1 to celebrate National Pizza Month when you can start now? Schlotzskys is undressing pizza and giving crust lovers the...