Three examples of how to better reconcile work and private life in the restaurant business
The trades of the restaurant business are only suitable for…
Who is chef Dieuveil Malonga?
The name of this young chef is starting to be heard about town and it’s no coincidence as Dieuveil Malonga is bringing a whole new series of flavours, aromas and…
Joël Robuchon – immense and eternal
One of the world of gastronomy’s most cherished figures is, without a doubt, chef Joël Robuchon, who unfortunately left us on the 6th of August, 2018. Everybody dies, but this…
Winning a Michelin star without knowing how to cook. A history of success.
Jeroni Castell is the chef of Les Moles, a restaurant situated…
The evolution of the Chinese gastronomy of San Francisco
Globalisation has allowed us all to enjoy exotic dishes from other parts of the world, and one of the results…
Next Restaurant prepares a nostalgic menu to pay tribute to Alinea
The Next restaurant belonging to chef Grant Achatz has got…
Yasushiro Fujio, latest winner of the San Pellegrino Young Chef 2018 award
The international competition to discover talented young chefs has once…
Chefs’ botanical projects: Mater, Gastrobotany and others
Being a chef implies forming part of a value chain on both an economic and intangible level. That’s why there…
Success of the first joint “Alimentaria and Hostelco” fair in Barcelona
The two most important fairs in relation to restaurants and…
The States, a growing market in terms of gastronomy
France is the birthplace of gastronomy, nobody denies that, but the expansion of this art and profession is more and…
