The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| International chef of the year 2013 – the other Adria Posted: 19 Dec 2013 08:18 PM PST With four Barcelona restaurants under his name, two of which were bestowed with their first Michelin stars for 2014, and a nod from Time magazine as one of 13 "Gods of Food" this fall, Adria has enjoyed a banner year. As The Daily Meal's 2013 International Chef of the Year, Adria joins a canon of master chefs such as Massimo Bottura, José Andrés, René Redzepi and Grant Achatz who were likewise recipients of the lofty title. Chefs of the year are described as game-changers, pioneers and "culinary standard-bearers" who embody excellence. In his profile of the rising star, editor Arthur Bovino describes Adria as "energetic yet easygoing, jocular yet still serious, ascendant but approachable" and one of the best-liked chefs within the fraternity of international cooks who regularly play the gastronomy circuit. And given that he worked with his older brother since the age of 15 at the now-shuttered elBulli – which nabbed the title of World's Best Restaurant five times – Adria says becoming a chef and restaurateur was written in the stars. Happily for him, some of them turned out be Michelin-grade. In the interview, Adria also hints at the possibility of opening a New York outpost of his budding restaurant portfolio, though he reveals few other details. "There does exist a possibility of opening a restaurant in New York City. I have some apprehension but also feel excitement about the idea. I'd love for Americans to enjoy a culinary endeavor of mine." If he's not importing Peruvian Chifa dishes – fusion Peruvian and Chinese cuisine – to taste buds in Barcelona at Pakta, he's elevating the dining experience to a new level at 41 Degrees, where guests dine on 41 courses which are accompanied by images projected onto a hanging glass art installation around the periphery of the room and a musical soundtrack. Meanwhile, the US chef deemed this year's game changer was Dan Barber of Blue Hill in New York City and Blue Hill at Stone Barns who was described as one of America's most thoughtful chefs for championing local, sustainable and farm-fresh cuisine. - AFP/Relaxnews, December 20, 2013. |
| Sweet success as Turkish baklava wins prized EU status Posted: 19 Dec 2013 02:57 PM PST The Gaziantep baklava, described as a "pastry made of layers of filo pastry filled with semolina cream and Antep pistachio", became the first Turkish product to receive the coveted status. The sweet and nutty treat is one of 16 non-EU products to win the logo, including Darjeeling tea and 10 Chinese foodstuffs. At the same time, the European Commission also recognised foods from Greece – Turkey's arch rival and recipient of billions in EU bailout funds – and eurosceptic Britain. Greece's Santorini tomato, a cherry tomato that draws its fruity sweetness from lengthy exposure to the sun and a volcanic soil, won protected status, joining such Greek delights as feta cheese. And Britain won protected status for its Yorkshire Wensleydale, a creamy-white cheese made in the northern county since the 11th century. The Wensleydale joins the Cornish pastry, Scottish wild salmon and the Birmingham Balti. Turkey, which first formally applied for membership of the European bloc in 1987, has seen its application crawl along at a glacial pace. But its food and drink seems to be winning friends around the world, with Turkish coffee being included this year on the Unesco intangible cultural heritage list. - AFP, December 20, 2013. |
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