Kong
Bangkok and Hong Kong: what do these experiences abroad mean to you? Teaching abroad is marvelous from the human and professional point of view. It’s very stimulating, it introduced me to many flavors and ingredients. It opened my mind to new approaches and kitchen techniques that we don’t have. Take ravioli, for example. Dim sum is a fascinating art. They work with a knife, not spreading the dough with a rolling pin, the way we do, but with the upper part of a knife. I hope to be able to bring dishes from Thailand to our television channel soon. I brought ingredients and spices home that I would never have otherwise encountered.
17 JANUARY 2015
Gambero Rosso in Tokyo
Here are Gambero Rosso’s next moves in Tokyo. In May, presentation of the second edition of our Vini d’Italia guide in Japanese. Work has begun on the Gambero Rosso Academy Japan in Tokyo, in the Akasaka quarter. The first Italian cooking courses has started, and soon the program will also include wine tasting lessons, vertical tastings and talks by Gambero Rosso instructors who will travel across the world to share their knowledge and passion with our Tokyo fans. We’ll update you soon. Stay tuned.