Kitchen Trends 2014 | Culture Food Blog - a culinary diary for food lovers
If there currently is an actual and even global trend in the kitchen and the food, then probably to be (again) more natural. The 'again' I put therefore in brackets, because a conscious naturalness there has been maybe some Indian caste which according to Ayurveda culinary jobs - which means nothing else than the knowledge of life - eating, the rest of the world is hungry or malnourished either not of course, which I incidentally also vegetarian or vegan counting.
Interestingly, this trend comes to natural - and most cooking stars of tomorrow - from South America, where yes ultimately originates a large part of our food, such as tomato, potato, and also the so-called Inca quinoa rice. The most innovative European chefs are there already on site, not only to get ideas, but (also) to working together culinary jobs with local colleagues at professional conferences that this trend picks up momentum so right. Much move among others at this cooking-Stars Alex Atala and Gastón Acurio
Unfortunately, culinary jobs once again without a significant contribution from Germany, which unfortunately confirmed my hypothesis that in this country there is neither a sufficient culinary self-confidence, even a departure can be seen from the narcissistic plate solo. Pretty much is what Eckart Witty man says:
Biography: Otto Geisel was born into a well-known Munich restaurateur family. He is a trained culinary jobs chef, a graduate hotel management and sworn wine experts. 2006-2009 Otto Geisel was chairman of Slow Food Germany. In 2007 he was awarded by Gault Millau for Restaurateur of the Year. Three years later he retired from operating catering and hotel business. Since then, the food and wine expert acts as a consultant and author. In addition, he directs the Institute he founded Food Culture in Munich and organized the international Eckart Witzigmann price ("Eckart") for outstanding cuisine. h ttp: //www.ottogeisel.de 2014 04/13 CATEGORY book recommended / Recommended reading knowledge / Column / Editorial Leave a comment
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Categories Basics / basics bread / pastry / cake / pizza book recommendation / Reading Tip fish / seafood meat / steaks poultry vegetables spices / herbs cheese jams / chutneys Pasta / Noodles Recipes General Recipes: 01 - January Recipes: 02 - February Recipes: 03 - March Recipes : 04 - April Recipes: 05 - MAY Recipes: 07 - July Recipes: 08 - August Recipes: 09 - September Recipes: 10 - October Recipes: 11-November Recipes: 12 - Dec. salads ham / sausage soups / sauces sweets / desserts test Hardware Test: hotels review: Suppliers / Products Test: restaurant recommendations Wine interviews Weinnotizen knowledge / Column / Editorial z - Boss
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If there currently is an actual and even global trend in the kitchen and the food, then probably to be (again) more natural. The 'again' I put therefore in brackets, because a conscious naturalness there has been maybe some Indian caste which according to Ayurveda culinary jobs - which means nothing else than the knowledge of life - eating, the rest of the world is hungry or malnourished either not of course, which I incidentally also vegetarian or vegan counting.
Interestingly, this trend comes to natural - and most cooking stars of tomorrow - from South America, where yes ultimately originates a large part of our food, such as tomato, potato, and also the so-called Inca quinoa rice. The most innovative European chefs are there already on site, not only to get ideas, but (also) to working together culinary jobs with local colleagues at professional conferences that this trend picks up momentum so right. Much move among others at this cooking-Stars Alex Atala and Gastón Acurio
Unfortunately, culinary jobs once again without a significant contribution from Germany, which unfortunately confirmed my hypothesis that in this country there is neither a sufficient culinary self-confidence, even a departure can be seen from the narcissistic plate solo. Pretty much is what Eckart Witty man says:
Biography: Otto Geisel was born into a well-known Munich restaurateur family. He is a trained culinary jobs chef, a graduate hotel management and sworn wine experts. 2006-2009 Otto Geisel was chairman of Slow Food Germany. In 2007 he was awarded by Gault Millau for Restaurateur of the Year. Three years later he retired from operating catering and hotel business. Since then, the food and wine expert acts as a consultant and author. In addition, he directs the Institute he founded Food Culture in Munich and organized the international Eckart Witzigmann price ("Eckart") for outstanding cuisine. h ttp: //www.ottogeisel.de 2014 04/13 CATEGORY book recommended / Recommended reading knowledge / Column / Editorial Leave a comment
RSS FEED
Categories Basics / basics bread / pastry / cake / pizza book recommendation / Reading Tip fish / seafood meat / steaks poultry vegetables spices / herbs cheese jams / chutneys Pasta / Noodles Recipes General Recipes: 01 - January Recipes: 02 - February Recipes: 03 - March Recipes : 04 - April Recipes: 05 - MAY Recipes: 07 - July Recipes: 08 - August Recipes: 09 - September Recipes: 10 - October Recipes: 11-November Recipes: 12 - Dec. salads ham / sausage soups / sauces sweets / desserts test Hardware Test: hotels review: Suppliers / Products Test: restaurant recommendations Wine interviews Weinnotizen knowledge / Column / Editorial z - Boss
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