Tag Archives: Chefs

Heston Blumenthal Wins The Diners Club Lifetime Achievement Award

Celebrated chef Heston Blumenthal of The Fat Duck and Dinner by Heston Blumenthal has been awarded the 2017 Diners Club® Lifetime Achievement Award. The prestigious honour is part of The World’s 50 Best Restaurants awards, which will take place on April 5th at the Royal Exhibition Building in Melbourne, Australia.

Heston Blumenthal 1

One of the culinary world’s most influential figures, Blumenthal, 50, is largely self-taught. Aside from a two-week stint at Raymond Blanc’s Le Manoir aux Quat’ Saisons in the UK, the London-born Blumenthal has no formal training. He developed his multi-sensory approach to cooking through investigation, experimentation and a single-minded vision to challenge culinary norms.

In 1995, Blumenthal opened The Fat Duck, a 40-seat restaurant in the tiny UK village of Bray, where he earned plaudits for his playful, inventive multi-course tasting menu and curious flavour combinations.

Blumenthal’s famed recipes for snail porridge and egg-and-bacon ice cream revealed an appreciation for art and science and put him at the forefront of a gastronomic revolution. Using equal parts science, technical wizardry, imagination and a sense of humour, Blumenthal presented a hyper-experimental dining experience. He was awarded his first Michelin star in 1999, his second in 2002 and his coveted third in 2004. In 2005, The Fat Duck secured the No.1 spot on The World’s 50 Best Restaurants list.

Building on the success of The Fat Duck, in 2004 Blumenthal acquired The Hinds Head, a 15th-century pub in Bray serving traditional seasonal cuisine and historic British recipes. In 2011, he launched his first restaurant outside Bray, Dinner by Heston Blumethal, at the Mandarin Oriental Hyde Park in London, to universal acclaim.

Dinner’s menu mines historical British recipes from as far back as the 14th century and reworks them using contemporary cooking techniques. A year after opening, Dinner earned its first Michelin star and made its debut on The World’s 50 Best Restaurants list at No.9, and it has maintained a position on the list ever since. His other renowned restaurants in England include The Crown pub, also in Bray, and The Perfectionists’ Café at London Heathrow.

In 2015, the maverick chef once again made headlines when he temporarily relocated The Fat Duck to Melbourne for six months while the flagship restaurant underwent a renovation. Once The Fat Duck returned to its original location, the Melbourne venue was relaunched as the second Dinner with Heston Blumenthal restaurant.

Over the last decade, Blumenthal has forged a hugely successful TV career with shows including Heston’s Feasts and Heston’s Fantastical Food, as well as working with premium British grocery chain Waitrose. Among the world’s most revered chefs, Blumenthal has received multiple honorary degrees, a fellowship of the Royal Society of Chemistry, and an OBE for services to British gastronomy.

As the 2017 recipient of The Diners Club® Lifetime Achievement award, he joins an elite group of international chefs. Former honourees include France’s Paul Bocuse, Alain Ducasse, Alain Passard and Jöel Robuchon, as well as Alice Waters, Daniel Boulud and Thomas Keller.

Acknowledging this new honour, Blumenthal said “I am honoured, thrilled and really quite excited to be given The Diners Club Lifetime Achievement Award. For me, this award is particularly special because it’s voted by my peers. After 20 years of The Fat Duck, I now feel like I’m just starting – and those 20 years were my apprenticeship. The future is very, very exciting.”


Credit: Catch On
Photography: Alisa Connan

Celebrity Chef Rinrin Marinka Introduces Elevated Indonesian Menu for Aryaduta Hotel

Selalu ada ruang untuk mempromosikan kuliner kebanggaan negeri ini dan dengan elegan memperlihatkannya di berbagai lembaga berbintang lima di tanah air adalah salah satu media yang tepat.

Aryaduta Jakarta yang berlokasi di depan Tugu Tani yang historis ini sudah dikenal sejak lama sebagai hotel bintang lima dengan berbagai restorannya yang ternama. Momentum berkibarnya kuliner tanah air di dalam maupun luar negeri tidak ketinggalan untuk dikejar oleh hotel ini.

Aryaduta & Rinrin Marinka 6

Dengan menggaet celebrity chef kenamaan Rinrin Marinka, Aryaduta akan menampilkan berbagai sajian khas Indonesia yang telah dielevasi penampilan dan rasanya dengan menu yang berbeda-beda setiap serinya.

Aryaduta & Rinrin Marinka 1 Aryaduta & Rinrin Marinka 4 Aryaduta & Rinrin Marinka 7 Aryaduta & Rinrin Marinka 3 Aryaduta & Rinrin Marinka 2

Untuk kali pertama ini, empat dari dua belas menu tradisional yang pada kesempatan lalu disorot adalah Asinan Betawi, Kerak Telor, Nasi Goreng Kambing, serta Es Teler.

“Nasi goreng dengan daging domba yang dibumbui santan serta ditambahkan telur dan acar. Tambahannya ada martabak tradisional,” tutur sang chef.

Aryaduta & Rinrin Marinka 5

Jadi jangan sampai terlewat kesempatan yang satu ini ketika bertandang ke Aryaduta. Selain promosi menu Indonesia ini, Aryaduta juga akan menjalani proses renovasi di berbagai penjuru hotelnya. Tentunya akan sangat menarik untuk melihat apa yang akan Aryaduta perkenalkan di masa mendatang!


Aryaduta Hotels
www.aryaduta.com

Welcoming Madrid Fusion Manila 2017 in April

In keeping with the Department of Tourism’s ongoing goal to establish the Philippines as a center of gastronomy in Asia, it is hosting the 3rd Madrid Fusión Manila on April 6-8, 2017 at the SMX Convention Center. In addition to promoting tourism, the event aims to create an awareness and demand for various agricultural and food products/ingredients, and catalyze trade and business partnerships in tourism and gastronomy.

With Filipino cuisine cited as one of top food trends in 2017 by publications like New York Times and Bloomberg, Madrid Fusión Manila is poised to once again draw the world’s top chefs and food enthusiasts. This year’s theme, “Towards a Sustainable Gastronomic Planet,” will explore how to transform gastronomy while respecting environmental limits and enhancing cultural traditions.

The event will have three main components:
(1) International Gastronomy Congress
(2) Fusión Manila International Gastronomy Expo
(3) the month-long Flavors of the Philippines calendar of events

The International Gastronomy Congress will be a platform for innovation to discuss the future of food. Speakers include some of the world’s best chefs like:

  • Paco Pérez of the 2 Michelin Star restaurants Miramar and Enoteca (both in Spain) and 1 Michelin Star restaurant 5-Cinco (Germany)
  • Jordi Roca & Alejandra Rivas of the 3 Michelin Star restaurant El Celler de Can Roca, No. 2 World’s 50 Best Restaurants 2016 (Spain)
  • Régis Marcon of the 3 Michelin Star restaurant Régis and Jacques Marcon (France) 2
  • Pedro Subijana of the 3 Michelin Stars and 4 Repsol Suns restaurant Akelarre (Spain)
  • Gert de Mangeleer of the 3 Michelin Star restaurant Hertog Jan (Belgium)
  • Simon Rogan of the 3 Michelin Star restaurant L’Enclume and 1 Michelin Star restaurant Fera at Claridge’s (United Kingdom)
  • Akrame Benallal of Akrame, 2 Michelin Star restaurant (France) and 1 Michelin Star restaurant (Hong Kong)
  • Magnus Ek of the 2 Michelin Star restaurant Oaxen Krog & Slip (Sweden)
  • Julien Royer of the 2 Michelin Star restaurant Odette (Singapore)
  • Kamilla Seidler & Michelangelo Cestari of the 1 Michelin Star restaurant Gustu (Bolivia)
  • Rodrigo de la Calle of the 1 Michelin Star restaurant El Invernadero (Spain)
  • Tatiana & Katia Levha of La Servan restaurant (France), included in the Condé Nast Traveler’s 10 Young Chefs to Watch in 2016
  • Sally Camacho Mueller, runner up in the second season of Top Chef, Just Desserts (USA)
  • Jordy Navarra of Toyo Eatery restaurant (Philippines)
  • Robby Goco of Green Pastures restaurant and Filipino pioneer in slow food movement and sustainable dining experience (Philippines)
  • Gene Gonzalez of Café Ysabel restaurant, the only Ten Outstanding Young Men (TOYM) awardee in culinary arts (Philippines)

The Fusión Manila International Gastronomy Expo will showcase gourmet food and beverage products, ingredients, technologies, creative tableware, destination and lifestyle settings, and services. In keeping with the theme, the expo will also feature culinary tourism. B2B meetings will be arranged for interested expo exhibitors.

Celebrated annually in Madrid since 2003, Madrid Fusión is considered one of the leading gastronomy gatherings in the world.

Much Ado About Eggs at Benedict (mise en place, Vol 14 – 2016)

From the creative minds behind the successful private dining venture Good For Eats (G48) and the rice bowl haven Umabo in Jakarta, Chefs Fernando Sindu and Ivan Wibowo have been successfully helming Benedict for the past one year now as Jakarta’s beloved place to have breakfast, brunch, and as a full-fledged all-day dining.

benedict-3

Despite the initial challenges of opening up a restaurant in the newly refurbished section of the East Mall of Grand Indonesia, under the adept hands of these two chefs and the expert managerial umbrella of Jakarta’s premiere F&B venture – Union Group, Benedict thrives and readies its surprises for the year 2016.

As fellow graduates of the prestigious Culinary Institute of America and spent their early years apprenticing at high-profile Michelin-starred restaurants such as Noma, Jean Georges, La Boqueria, and several others; these dynamic duo have been entrusted with a free rein to present the gourmet food lovers of Jakarta with the best of their abilities.

benedict-4

True to its name, Benedict is known for its collection of classic all-day breakfast menu that involves many combinations of egg dishes.

Benedict has the Full Monty; huevos rancheros; deviled eggs; scotch eggs; combinations of eggs Benedict from classic to Florentine, Southern, and Mexican-styles; and last but not least, the chef’s creative take in using the sous vide technique of cooking egg at 63C and then combining it in a jar with mac & cheese, shiitake mushrooms, crispy beef bacons, brioche, and potato foam.

benedict-5

Altogether with these savory selections, Benedict is also no short of healthy meals from fresh fruit bowls, 7-grain muesli with Greek yogurt, tempeh quinoa salad, and up to the hearty Cubano and banh mi from the sandwich section.

Chef Ivan Wibowo colors the dessert section with highlights such as churros with dulce de leche, chocolate orange soufflé, his latest creation of almond crusted stuffed French toast with homemade ice cream, and many more. Later this year, Benedict is planning to showcase its ice cream cart where patrons can enjoy flavors of their choice anytime.

benedict-1

Adding the excitements for this ensemble of creative dishes, Chef Fernando Sindu decided to introduce the cuisines of the world on monthly basis in addition to exciting all-day menu such as the spicy chipotle Benedict with chorizo and corn bread or the Southern-style fried chicken with waffles. So in several months to come, it is best to prepare yourself for a surprising cuisines coming from countries such as Vietnam to as far as Turkey and even beyond.

Benedict’s menu came from the chefs’ direct experience during their research and travels, while also they are committed to present the local flavors with modernist touch that aims to please diners who are more and more explorative as we see in global culinary scenes of today.

benedict-6

As for its coffee culture itself, Benedict and other Union Group restaurants are no stranger when it comes to quality. While previously working with Toby’s Estate, Union Group is now committing themselves with local beans. The consideration came with the spirit to localize the ingredients more and more as the foundation of their dishes and that Indonesian coffee has now reached a new height of quality and appreciations everywhere in the country.

In addition, Benedict also pays the attention to the whole architecture of the restaurant. While the idea since the beginning was all about gourmet comfort food, Benedict was designed to be homey and casual. Since the beginning, it was meant to that way so that the customers could dine in even on their most casual attire and not worrying other things but to simply enjoy themselves with the food wholeheartedly.


BENEDICT
Not halal-friendly (serving alcohol and some menu contain pork)
Suitable for vegetarian

Address:

  • Grand Indonesia Shopping Mall, Jakarta – Indonesia
  • Pacific Place, Jakarta – Indonesia

Opening hours: Daily, 10am- 10pm


Link: http://miseenplaceasia.com/much-ado-about-eggs-at-benedict/

“Good Eats” Will be Back, Says Alton Brown

Lima tahun telah berselang sejak kehadiran terakhir “Good Eats” yang dibawakan secara jenaka oleh si jenius Alton Brown. Good Eats, sebuah acara kuliner yang begitu teatrikal dan berbagi berbagai aspek menarik tentang makanan memang telah berlalu. Berbagai acara lainnya mencoba untuk mengulang sukses ini namun sulit rasanya menandingi showmanship yang dimiliki khas oleh Alton Brown.

Baru-baru ini, Alton Brown mengumumkan melalui video Facebook-nya bahwa ia akan kembali dengan jilid kedua Good Eats yang akan dinamai  “A Cooking Show”. Kali ini Alton Brown akan merilisnya di internet sebagai ekspresi kebebasannya yang tidak ingin dikekang aturan pertelevisian. Apapun kemasannya kelak, sepertinya para netizen sudah tidak sabar untuk segera merayakan kembalinya Good Eats segera.

Sepertinya akan banyak hal menarik yang dapat diekspektasikan dari acara barunya ini. Selain karena tengah cuti dari serial reality show competition-nya yaitu Cutthroat Kitchen, memang sudah cukup lama kita merindukan kehadiran Alton Brown di kemasan acara yang seperti ini. Bahkan video-video channel Youtube miliknya sepertinya semakin kurang teatrikal karena kesibukannya.

Tentu kita berharap kehadirannya kembali untuk berkonsentrasi di sini akan segera menghibur serta mendidik kita semua sekali lagi. It’s not to soon to say, ‘Welcome back, Good Eats!”


Video is courtesy of Alton Brown
Picture is courtesy of Michael Tullberg (Getty Images)