Latest news with #culinaryArts
CBC
4 days ago
- Entertainment
- CBC
Will The Bear's new season get the show back on track?
Season four of The Bear came out last night. After the acclaimed television show lost its lustre in season three, can the chef-focused show redeem itself in the new season? Today on Commotion, host Elamin Abdelmahmoud sits down with line cook and TV junkie Grace Onasanya and film critic Rachel Ho to talk about the latest season of The Bear and what the series continues to tell us about the tensions between the culinary arts and the restaurant business.
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Travel + Leisure
7 days ago
- Entertainment
- Travel + Leisure
This Restaurant in Lima, Peru, Was Just Named the Best in the World
The 2025 edition of The World's 50 Best Restaurants unfolded in Turin, Italy, on June 19. Maido, the Lima institution where Peruvian and Japanese traditions meet, claimed this year's top spot. Asador Etxebarri in Spain, which is all about fire and fermentation, held steady at No. 2. Mexico City's Quintonil landed at No. 3, further proof that Latin America now sits confidently at the center of the global culinary map. North America, by contrast, made a quieter statement, but not an insignificant one. Atomix in New York City, the intimate tasting counter helmed by chef Junghyun 'JP' Park and his wife, partner and hospitality director Ellia Park, slipped from No. 8 to No. 12. SingleThread, the elegant farm-restaurant-inn in Healdsburg, California, led by husband-wife duo Kyle and Katina Connaughton, dropped from the main list to No. 80 in the extended 51-100 ranking. I spoke with JP and Ellia Park earlier this week at the James Beard Awards in Chicago, where they had just won for Outstanding Hospitality. 'We're not just plating food,' JP told me before flying to Italy. 'We're trying to offer a place where guests can truly feel present, maybe even feel seen.' Atomix's rise from No. 33 in 2023 to the top 10 last year marked a turning point for Korean fine dining in America. But its real triumph lies in how it frames hospitality as a cultural act—one where the tasting menu becomes a vessel for storytelling, tradition, and connection. Out west in Sonoma County, I visited SingleThread's 70-acre farm in Dry Creek Valley, where Kyle, the chef, and Katina, the head farmer, are building something far larger than a restaurant. 'We're part of an ecosystem,' Katina said as we walked between rows of young greens and flowering herbs. 'Our goal is regeneration, not just of the soil, but of the way we think about food.' Their inn, perched above the dining room, serves the most quietly extraordinary breakfast I've ever had: house-milled grains, just-laid eggs, persimmons still warm from the tree. While SingleThread is no longer in the top 50, its impact has only deepened, shifting the focus from accolades to ethos. William Drew, managing director of the 50 Best portfolio, echoed that sentiment. 'It's not just about which countries are ranking,' he told me. 'It's about what values are showing up on the plate—sustainability, indigenous ingredients, and a deep respect for culinary heritage.' The interior of Quintonil in Mexico City. With more than 1,100 anonymous voters around the globe, the list is always evolving. This year, that evolution is also geographic. For the first time, North America will receive its own dedicated ranking. North America's 50 Best Restaurants will debut this September in Las Vegas. The list, compiled by a new academy of 300 regional experts from the U.S., Canada, and the Caribbean, will reframe the continent's culinary narrative, spotlighting restaurants well beyond the coastal strongholds of New York and San Francisco. The live countdown will take place inside the Encore Theater at Wynn Las Vegas on September 25. The Ganjang Gejang from Atomix in NYC. The launch coincides with Revelry, Wynn Las Vegas's immersive food and drink festival, which has evolved into a global culinary summit. The programming reads like a love letter to craftsmanship: tastings, talks, hands-on workshops, and a constellation of collaborative dinners. Atomix will team up with Casa Playa, where chef Sarah Thompson was a 2025 James Beard finalist, for a dinner that traces flavors through Korea and Mexico's Yucatán. SingleThread will unite with chef Jeff Ramsey at Mizumi for an afternoon exploring Japanese gastronomy through a Northern California lens. 'It's not just about a dinner,' JP Park said. 'It's about learning from one another, creating something ephemeral and meaningful.' Beyond the headline dinners, the week will include: The Feast, a multi-cuisine tasting experience, anchored by chefs from coastal Greece to Texas's 6666 Ranch; and the All-Star Chefs Dinner, hosted by Christopher Lee and featuring names like Spoon & Stable's Gavin Kaysen and Le B.'s Angie Mar. For those hungry for more, the Connoisseur Series offers everything from a whiskey tasting with Mahesh Patel to a burger-and-bubbles masterclass with Dominique Crenn. While Maido and Quintonil may currently dominate the top slots in The World's 50 Best Restaurants, it's clear North America is moving in its own direction—one marked less by dominance than by depth.
Arab News
13-06-2025
- Entertainment
- Arab News
Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe
RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh's Diplomatic Quarter. For the latest updates, follow us on Instagram @ 'I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,' says its executive chef Davisha Burrowes. 'I think it's a perfect balance between East and West.' Burrowes — who grew up in Barbados — caught the culinary bug early. 'I was around nine years old when I started cooking,' she says. 'And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.' When you started out, what was the most common mistake you made? I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. What's your top tip for amateur chefs? Experiment. Don't be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don't be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. What one ingredient can instantly improve any dish? And why? Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it's something as humble as an onion or a piece of foie gras. When you go out to eat, do you find yourself critiquing the food? It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I'm going somewhere where I have high expectations, then I hold them to a certain level. What's your favorite cuisine? I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it's very, very simple. What's your go-to dish if you have to cook something quickly at home? I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. What's your favorite dish to cook? If time's not a factor, then it's a barbecue. Going back to my roots, I'm from the Caribbean, and we do a lot of barbecue — it's always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate. What customer behavior most annoys you? I wouldn't say it necessarily 'annoys' me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we're trying to offer. As a leader, what are you like? Are you a disciplinarian? Or are you more laid back? I prefer to inspire rather than intimidate. I'm very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it's important that the team see you do it, so they can have the encouragement to do it on their own. Chef Davisha's charred aubergine with labneh and hot honey harissa (Serves 2) Ingredients: For the Charred Aubergine: 1 large eggplant (aubergine) 1 tbsp olive oil 2 tbsp labneh (or see Labneh Mix below) 1 tbsp hot honey harissa (see Hot Honey Harissa below) 1 tsp toasted pine nuts A few fresh chives, finely chopped Salt and pepper to taste For the Labneh Mix (optional, for a more flavorful labneh): 60g labneh 0g Greek yogurt Pinch of table salt 1 tsp fresh lemon juice For the Hot Honey Harissa: 20g butter 10g olive oil 3g harissa paste (or more for extra heat) 1g crushed chili flakes 5g smoked paprika 10g honey INSTRUCTIONS: Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper. Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes. Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste. Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat. Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat. Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. At-home tips Labneh Substitute: If you don't have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh's rich texture. Char at Home: If you don't have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect. Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute. Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.
South China Morning Post
11-06-2025
- Entertainment
- South China Morning Post
How a young Turkish-German female chef in Hong Kong makes fine dining fun
'We never want to be too stiff. I don't want people to be scared to laugh or worried that they're talking too loudly,' says Mina Güçlüer, the new head chef at storied French restaurant Belon. 'I want to make sure everybody's having fun and eating good food at the same time.' It's a fitting declaration of intent, given that at only 29 years of age, her recent promotion makes her one of the youngest female chefs to helm a fine dining establishment in Hong Kong. Belon's head chef Mina Güçlüer rose through the ranks after joining the fine dining outlet in 2019. Photo: Jocelyn Tam The Turkish-German chef has experienced a rapid ascent, landing her first job out of school as a commis chef at the three-Michelin-starred Victor's Fine Dining by Christian Bau, in the German town of Nennig, before moving to the two-Michelin-starred Horváth in Berlin. 'I learned so much about what it means to work in fine dining,' recalls Güçlüer, 'and the amount of care that goes into the product. There's pretty much no room for error.' Having joined Belon in 2019, Güçlüer has risen through the ranks under chef Matthew Kirkley , and it shows. The new dishes she has debuted exhibit the same precision and eye for abstraction on the plate, tinged with a commensurate amount of nods to Belon's French roots. Why did you become a chef?
CTV News
17-05-2025
- Business
- CTV News
Vancouver Island University students are making the world's largest Nanaimo bar
Vancouver Island University students in the culinary arts and professional baking and pastry arts programs are shown working together in Nanaimo, B.C., in a Wednesday, May 14, 2025, handout photo, to bring home the record for world's largest Nanaimo bar. (Vancouver Island University / handout / The Canadian Press)
