FYUZN Delightful Gastronomics Maiden Issue

FYUZN DELIGHTFUL GASTRONOMICS Maiden Issue

FYUZN DELIGHTFUL GASTRONOMICS Maiden Issue

"Food has a cult ure.

It has a hist ory.

It has a st ory.

It has relat ionships.?

- W inona LaD uk e

O ct ober 20 22

To O ur M ost V alued Readers,

W elcome t o our new t it le addit ion, Fusion - spelled as pronounced on our cover as a guide t o anyone who reads it . W e don't believe in language barriers because good cont ent always t ranslat es perfect ly.

Fusion is t he second concept magazine from t he publisher of Premier M agazine, Sapere A ude, and we int end t o be your source of delight ! A s our slogan st at esdelight ful gast ronomics (wit h an s) is a fusion of t wo words - G ast ronomy and Economics.

In our cover st ory, we st art ed wit h t he st ruct ure of a former chapel t urned int o a rest aurant in A nt werp, Belgium. W e highlight ed t he business, art , and science of dining in our pages. T he st ret ched pent agon in our t it le represent s t he five senses which are our guide t hroughout t he complet ion of our maiden issue.

O ver cent uries, how we prepare and consume food has evolved. C ross-cult ural experiences and our changing environment affect t he ent ire food chain, and we all t ry t o adapt t o t he changes. T here is no comparing what comfort t he food we eat can bring, and it lingers not only from our dist inct palat es but also provides us a more profound underst anding of what and who we are as unique individuals.

W e showcase t he culinary field's remark able geniuses and t he maverick s as we delve a lit t le more by discovering new avenues t hrough ot her indust ries t hat mak e up t he food and beverage world.

W e hope t hat wit h t his issue, we can encourage you t o look forward t o more of your preferred flavors and an overflow of creat ive ideas in heft y servings.

O ur t eam developed our first issue wit h luscious splendor?a t rust wort hy source of inspirat ion. W e bring you ?fyu?n.

Premier, Sapere A ude

C over St ory

T he Jane, A nt werp O ne of t he W orld's Best 50 Rest aurant s 20 22, . . .Two M ichelin St ars... and ...T hree current brand collaborat ions.

T he Jane opened it s doors in 20 14, offering a unique combinat ion of t op-not ch gast ronomy made accessible t o a broad audience ? whet her young or old, food lovers or curious guest s who want t o experience gast ronomy for t he first t ime.

T he rest aurant used t o be a chapel of t he M ilit ary H ospit al. T he est ablishment and it s surrounding sit e have been renovat ed aft er years of being empt y. Piet Boon t ook care of t he rest aurant 's design, and wit h various art ist s and craft speople, he made sure T he Jane became a real gem.

T he Jane is a gast ronomic rest aurant on t he ground floor, and all t ables have a view of t he open k it chen. O n t he first floor is Jane's U pper Room Bar. A n ext ensive wine list offers new biological wines and golden oldies of renowned wine domains.

A ll phot os used for t he feat ure are court esy of T he Jane and Piet Boon.

T he Jane. W hat 's in a name?

"Jane is t he name of a fict ional woman wit h t he same qualit ies as our rest aurant . T he Jane is sensual, excit ing and chic. She has an at t ract ive int ernat ional air, but also a hint of darkness. T he Jane is t ast eful and sophist icat ed, but also rock -?n?-roll. Lik e our perfect woman."

- N ick Bril, C hef & O wner T he Jane N ick Bril is t he former right -hand man of famous chef-owner Sergio H erman

U PPER RO O M BA R T he U pper Room Bar is part of T he Jane's quirky charact er. M usic inspires visit ors and diners alike, and t he t heme reverberat es wit h a new sound. A beaut iful spot on t he chapel's first floor is where t he choir once provided t he music t o lift t he spirit s.

G uest chefs lik e Rook ie Ramen, T hijs M eliefst e, and M at t hijs M annaert s from H emmat have already host ed, and more are expect ed t o part icipat e soon.

N IC K BRIL, H IS FO O D & M U SIC

N ick Bril st art ed as a dishwasher in a rest aurant at t he age of 14. A ft er a year, he got t he chance t o help in t he k it chen, where he event ually got a t ast e for gast ronomy. A t age 19, N ick began work ing for Sergio H erman (Rest aurant O ud Sluis), t hree M ichelin st ars awarded chef, and quit e immediat ely, he fell in love wit h t he k it chen "rock & roll." It meant work ing ext remely hard, t rying t o mat ch perfect ion while creat ing an easy-going and chill at mosphere inst ead of coming across as st iff and impersonal.

"I am st ill at t he prime of my career. I t ry t o t ravel as oft en as possible t o get acquaint ed wit h ot her cult ures, people, and ingredient s; T his enables me t o develop myself furt her. W hen I finally ret urn t o T he Jane, I am burst ing wit h new ideas for t he rest aurant and t he bar. M y ult imat e goal is t o t ranslat e t his feeling and my experiences t o t he plat e so t he guest s can also see, smell and t ast e it . T he combinat ion of fine dining, art ist s, and designers mak es my job as an ent repreneur incredibly fascinat ing, but at t he same t ime, it is one of t he most challenging jobs I have ever had."

N ick said, "t o balance t he busy life as a chef, a connect ion wit h my music grew and developed int o a career as a deejay. T he night life scene seems complet ely different , but it 's very similar. C reat ing a unique moment and a great at mosphere are indispensable for cook ing and deejaying. Ent ert aining and pleasing people is in my nat ure. I want t o share a lit t le piece of myself wit h ot hers. It is a perfect out let ; it relaxes me and inspires me as a chef."

Photo Courtesy of rollingpin.at

Renowned D ut ch rest aurant designer Piet Boon used fant ast ic collaborat ors t o add charact er and cust omized spunk . T he massive light ing fixt ure (weighing 80 0 k g) in t he middle of t he main dining room was creat ed by Beirut , Lebanon-based PSLab, and t he st ained-glass windows by t he A nt werp-based St udio Job led by Job Smeet s and N ynk e Tynagel.

C ent er yourself wit h a gast ronomic experience unlik e any ot her.?? ??

T he Jane's chef's t able is locat ed right in front of t he k it chen and allows you t o get a glimpse of t he act ion during t he different services.

T he Jane serves a t ast ing menu predominant ly fish & shellfish, wit h one or t wo meat courses followed by t wo dessert s. T hey do t he same t ast ing menu for lunch and dinner.

Phot os court esy of Piet er D 'H oop / T he Jane

EN : C LO SE, T H E SO U N D O F T H E JA N E

T he worlds of t ast e and sound may not seem similar at first glance. St ill, t his one-of-a-k ind collaborat ive project bet ween A rmada M usic and T he Jane A nt werp shows t hat t here may be more crossover pot ent ial t han you'd init ially expect . T hey embark ed on a creat ive mission t o t ranslat e t he rest aurant 's det ails int o sound, t hrough globally renowned record label A rmada M usic t o chime in, and gave t en of t he label's finest art ist cart e blanche t o t urn t hese recorded samples int o records t hat sonically mirror T he Janes lauded dining experience. T he result : an incredible vinyl album, a document ary series, a memorable evening and experience at T he Jane, and even a music product ion cont est on producer plat form A rmada U niversit y.

T H E V IN Y L A LBU M A ll t rack s on t he album are built around t he sounds recorded in t he rest aurant 's k it chen and some of dance music's most acclaimed names (e.g., G erd Janson, A nfisa Let yago, Eelk e K leijn, M axim Lany, Lyk e) rework ed t he sounds int o original t rack s.

T he album includes t welve t rack s in t ot al and mak es for an ambient -t o-club-mix experience t hat fit s t he at mosphere of T he Jane t o t he let t er. You can order your copy t hrough t heir websit e. ht t ps:/ / www.t hejaneant werp.com/ eng/ collaborat ions T H E D O C U M EN TA RY T he official document ary series of t he project feat ures N ick Bril. A cross t he quart et of episodes, he explains t he concept , t he project , and where his passion for music comes from, all in t andem wit h several art ist s who cont ribut ed t o t he official vinyl album. W at ch t he t railer here.

T H E PRO D U C ER C H A LLEN G E

Finally, t he collaborat ion bet ween A rmada M usic and T he Jane A nt werp spark ed a unique cont est for t he global music product ion communit y. T he 'T he Sound O f T he Jane' Producer C hallenge gave up-and-coming music mak ers t he chance t o earn t heir spot on t he digit al album alongside G erd Janson, A nfisa Let yago, Eelk e K leijn, M axim Lany, Sebast ian M ullaert , and more. Lik e t hese prominent art ist s, cont est ant s had t o creat e t rack s wit h t he recorded k it chen samples. T he winner not only got his submission officially released on t he digit al version of t he vinyl album but also won a dinner for t wo at T he Jane..

ht t ps:/ / www.armadamusic.com/ news/ enclose-t he-sound-of-t he-jane

"You have t o be innovat ive, creat e a world where t here?s a st ory behind every lit t le det ail."

N IC K BRIL

D IRT Y TA LK ? T he only t hing craft beer brewers love more t han t ast ing is t alk ing brews. A nd when T he M usk et eers collaborat e wit h a chef lik e N ick Bril, you get D irt y Talk . ht t ps:/ / t hemusk et eers.be/

N IC K BRIL's

Brand C ollaborat ions M A RY V ? t omat o juice t ruly brings gast ronomy int o t he bot t le by using only 10 0 % nat ural ingredient s wit h premium qualit y. Inspired by t he V irgin Bloody M ary, t his pure t omat o juice is t ruly nat ural in t ast e, carefully pressed from t he umami flavored pink Tomimaru M uchoo t omat o. Fused wit h fresh salicornia from t he East ern Scheldt , you can expect a culinary mock t ail t rue t o t he Z eelandic root s of chef N ick Bril. M ary V t omat o juice gives you a delicously zest y, t angy t ast e and even has gent le hint s of t he Jalapeno pepper, basil and oregano. It ´s t he ideal base for a healt hy mock t ail (non-alcoholic) or for a cock t ail at your choice, as well as flavouring dishes such as sauces or soups.

T he drink s are made wit h a unique pressing t echnique of premium handpick ed pink t omat oes (just lik e a ?G rand C ru?wine using t heir best grapes). W hat mak es t hem unique, is t hat t heir product s are an accumulat ion of juices of only nat ural and fresh product s. drink maryv.com

SY M BIO SE ?

T he mut ualist ic coexist ence of t wo dissimilar organisms.

M ut ual ground was found bet ween designer Yaara Landau-K at z (O ne and M any), N at ural Tableware and N ick Bril based on one aspect in part icular; plat es! T he t hree part ies came t oget her t o merge t heir professional point s of views and experience t o creat e Symbiose. ht t ps:/ / nat uralt ableware.com/

Open To Professional and amateur, old and young.

The aw ards celebrate t he very best in food photography and film from around t he world.

Pink Lady Food Photographer of t he Year is t he global compet it ion celebrat ing t he art of food photography in a huge variet y of applicat ions. From eye-catching advert ising hoardings to sumpt uous editorial feat ures, from tempt ing food packaging to daily blogs. The Aw ards celebrate t his magnificent diversit y in w hat is t ruly t he st uff of life. Some of he 2022 w inners grace our pages.

To join t he 2023 ent ries,check out t heir website for more det ails. ht t ps:/ / w w w.pinkladyfoodphotographeroft heyear.com/

1st Place Bring Home t he Harvest © Chang Jiangbin,China Movement Of Noodles Noodles are a favorite food of people in Sout hern Fujian, China. The noodles are cooled and made w it h a unique process. Taken in Fuzhi Count y, Fujian Province, China.

1st Place Champagne Tait t inger Food for Celebrat ion © Chen Ying,China Tradit ional Skill Taken in a small farmhouse in Qianlian Village, Xiangyou Count y, Put ian Cit y, Fujian Province. A family gat hers around to make rice or mung bean filled dumplings. They use a wooden seal to st amp t he word "fort une" or "happiness" into t he red dough, and steam t he dumplings in a large steamer.

This t radit ion means t hat t he New Year w ill be welcomed w it h reunion and t he coming year w ill be prosperous.

1st Place Champagne Tait t inger Wedding Food Photographer © Isabelle Hat t ink,Net herlands Lemon Cake The cake w as cut and t he lady didn't like it .

SM EG is an It alian acronym t hat st ands for ?Smalt erie M et allurgiche Emiliane G ust alla?. It t ranslat es as an ?enamelling plant work ing wit h met als?.

Remote-controlled dishwashers are here. Thanks to the SmegConnect App, setting, starting and monitoring your dishwasher remotely is possible. The latest Smeg dishwasher models are also enriched with new wash programs including one for silent cycles, another especially for baking trays and bulky dishes, and the 99.9% hygiene-certified program that eliminates 99.9% of germs and bacteria. Best of all, its new energy label reads class A which guarantees maximum energy efficiency. SMEG All photos for the feature are courtesy of SMEG

T he SM EG Philosophy D IST IN C T IV E D O M EST IC A PPLIA N C ES BO RN FRO M A C O LLA BO RA T IO N W IT H LEA D IN G A RC H IT EC T S O F T H E W O RLD .

M ario Bellini is an archit ect and designer int ernat ionally renowned. H e received t he G olden C ompass A ward eight t imes and 25 of his work s are in t he permanent design collect ion of t he N ew York M oM A , which dedicat ed t o him a personal ret rospect ive in 1987. H e was edit or of D omus magazine (1985-1991) and has designed count less art , design and archit ect ure exhibit ions over t he years, bot h in It aly and abroad.

In 20 15 t he M ilan Triennale awarded him t he G old M edal for his career in archit ect ure and in 20 17 dedicat ed him a ret rospect ive exhibit ion which was t hen t he subject of a world t our. Since 1980 , he has mainly devot ed himself t o archit ect ure wit h numerous prest igious creat ions including: t he Port ello Trade Fair dist rict in M ilan, t he V illa Erba Exhibit ion and C onvent ion C ent re in C ernobbio (C omo), t he Tok yo D esign C ent re in Japan, t he N at ional G allery of V ict oria in M elbourne, t he D epart ment of Islamic A rt at t he Louvre in Paris, t he new M ilan C onvent ion C ent re, t he new int ernat ional A irt erminal T 3 in Rome Fiumicino.

A mong t he project s he is developing, t he "Bin-C ount y Project ", a new cit y for ent ert ainment , sport and cult ure in t he H arbin area in C hina (20 18-20 23) and a large Resident ial C ult ural and Sport s C omplex ?O asis? in t he G ulf A rea (20 14-20 22) Phot o: Pier M arco Tacca

In t he 1990 ?s, SM EG added even more product s t o it s various product lines, including sinks, hoods and coloured ret ro 50 ?s refrigerat ors, which were soon t o become iconic it ems all over t he globe. W orld renowned archit ect and designer M ario Bellini made t he brand even more sought aft er for it s commit ment t o qualit y.

You'rejusttoogoodtobetrue...

D IV IN A C U C IN A , T H E C O LLEC T IO N T he hist ory, cult ure, cuisine and beaut y of t he Sicilian landscape are capt ured in t hese precious object s in an aut hent ic and unforget t able way, as if t he It alian spirit were dist illed int o t angible and t imeless forms. A ll of t his has been made possible t hanks t o Smeg?s vast experience in design and qualit y appliances and t he creat ive soul of D olce& G abbana.

Can't takemyeyesoffyou...

Smeg U nveiled N ew Product s at Eurocucina 20 22 Earlier t his year, more t han a hundred high-profile developers, manufact urers and designers from count ries such as It aly, France, G ermany, and A ust ria gat hered at t he int ernat ionally-acclaimed Eurocucina. T he k it chen furnit ure and design exhibit ion is unparalleled when it comes t o impact and prest ige. It is t he only major k it chen t rade show in Europe and is said t o be t he most import ant on a global scale. Since 1974, it has been st aged every t wo years at Fiera M ilano, It aly.

D uring t he recent 6-day event , Smeg revealed it s new offerings. It was a showcase of how innovat ion and sust ainabilit y blend wit h t echnology and design.

T he iconic FA B refrigerat ors cont inue t o evolve wit h special colors and finishings and t he most advanced refrigerat ion t echnologies. T his domest ic appliance appears more lik e an art object as a part of t he D ivina C ucina collect ion, a collaborat ion wit h D olce and G abbana. T his includes t he FA B28 in t he maiolica and cart versions. A not her recent design collaborat ion is wit h V euve C licquot . A vailable in FA B28 and FA B10 , t he design reflect s t he audacious, creat ive spirit of t he 250 -year-old C hampagne brand.

You'dfeellikeheaventotouch...

I wannaholdyousomuch...

SIC ILY IS M Y LO V E C O LLEC T IO N D olce& G abbana and Smeg join creat ive forces t o creat e Sicily is my Love, a unique project M ade in It aly. T he small appliances collect ion produced by Smeg wit h t he design of M at t eo Bazzicalupo and Raffaella M angiarot t i (deepdesign) and an unmist ak able D olce& G abbana t ouch.

A t longlast,lovehasarrived...

T he ?SM EG 50 0 ? previewed in Paris on t he 30 t h M ay 20 13, during an exclusive event at C olet t e, t he famous concept st ore on Rue Saint -H onorè;.

T his collaborat ion st ems from t he int erest t hat Fiat has always for t he world of design, not only applied t o t he aut omot ive indust ry but also in ot her "fields". Smeg, k nown for it s ext ensive t echnological and design k now-how is capable of creat ing ad hoc solut ions t o meet any aest het ic and funct ional need, proved t o be t he ideal company wit h which t o achieve t his ambit ious project .T he t wo M ade-in-It aly advocat es already met in t he 1950 ?;s (t he years of mass aut omobile product ion and of ?whit e goods? development ) when Fiat , wit h t he invaluable collaborat ion of Smeg, also manufact ured refrigerat ion.

A ndI thankGodI 'malive...

T H E A RT IST S Sicilian paint ers, highly sk illed in t he complex decorat ive art s and "t reasures of t he past ", t urn refrigerat ors int o unique int erpret at ions of Sicilian folk lore. T he result s of passion, profound creat ivit y and a sense of belonging t o t heir land.

Refrigerat ors of A rt Smeg and D olce& G abbana, t wo major creat ive brands from t he worlds of appliance design and high fashion meet and merge, creat ing 10 0 unique and capt ivat ing refrigerat ors which art ist ically uncover beaut iful st ories from t he heart of It aly.

T H E BEV ILA C Q U A BRO T H ERS A ll t heir work is ext remely recognisable and bears t heir personal t ouch. A ll t he creat ions by t he Bevilacqua brot hers are dominat ed by bright yellow, int ense blue, emerald green and deep black , represent ing t he Sicilian sun, sea, hills and t he lava on M ount Et na.

You'rejusttoogoodtobetrue...

N EW ED IT IO N O F T H E FA B M IC K EY M O U SE FRID G E M ick ey M ouse, t he beloved D isney charact er amongst children and adult s alik e, is now ready t o ent er t he homes of t he biggest cart oon fans.

Can't takemyeyesoffyou

M arking t he 50 t h anniversary of it s iconic "H armony" commercial, feat uring a diverse group of young people singing t oget her on an It alian hillt op t hat t hey would "like t o t each t he world t o sing, in perfect harmony," C oca-C ola is launching t he 1971 U nit y C ollect ion, including a special, limit ed edit ion SM EG FA B refrigerat or: "U nit y."

1971 U N IT Y Launching lat er in 20 21, t he SM EG 1971 U nit y FA B28 Refrigerat or will feat ure all of t he same lines, feat ures, and qualit y t hat have made SM EG 's ret ro-st yle refrigerat ors famous worldwide, but clad in unique C oca-C ola-inspired art work t hat embodies t he spirit of inclusiveness, diversit y, and opt imism t hat t he H armony commercial is remembered for.

T H E C O C A C O LA PA SSIO N PO IN T

M U SIC C reat ing "I'd Like t o Buy t he W orld a C oke" "I'd Like to Buy the World a Coke" had its origins on January 18, 1971, in a London fog.

Bill Backer, creative director on the Coca-Cola account for the McCann Erickson advertising agency, was flying to London to meet up with Billy Davis, the music director on the Coca-Cola account, to write radio commercials with two successful British songwriters, Roger Cook and Roger Greenaway, to be recorded by the New Seekers, a popular British singing group.

The heavy fog in London forced the plane to land in Shannon, Ireland. Passengers had to remain near the airport in case the fog lifted. Some of them were furious about their accommodations. By the next day, Backer saw some of the most irate passengers in the airport cafe. Brought together by a common experience, many were now laughing and sharing stories over snacks and bottles of Coca-Cola. Backer wrote of the scene: "In that moment [I] saw a bottle of Coke in a whole new light... [I] began to see a bottle of Coca-Cola as more than a drink that refreshed a hundred million people a day in almost every corner of the globe. So [I] began to see the familiar words, 'Let's have a Coke,' as more than an invitation to pause for refreshment. They were actually a subtle way of saying, 'Let's keep each other company for a little while.'

And [I] knew they were being said all over the world as [I] sat there in Ireland. So that was the basic idea: to see Coke not as it was originally designed to be -- a liquid refresher -- but as a tiny bit of commonality between all peoples, a universally liked formula that would help to keep them company for a few minutes."

When he finally arrived in London, Backer told Billy Davis and Roger Cook what he had seen in the airport café. After he expressed his thoughts about buying everybody in the world a Coke, Backer noticed that Davis's initial reaction was not at all what he'd expected and asked him, "Billy, do you have a problem with this idea?"

Davis slowly revealed his problem. "Well, if I could do something for everybody in the world, it would not be to buy them a Coke."

Backer responded, "What would you do?"

"I'd buy everyone a home first and share with them in peace and love," Davis said.

Backer said, "Okay, that sounds good. Let's write that and I'll show you how Coke fits right into the concept."

Bad Weather Ruins Two Commercial Shoots Phil Messina, the agency's producer, planned the filming of Gabor 's visual concept on the cliffs of Dover.

Hundreds of British schoolchildren and 65 principals were cast to lip-sync the song. Three days of continuous rain scrubbed the shoot. The crew moved to Rome.

New young people were cast and taught by Davis to lip-sync the song. The opening shot of the commercial had to have that "right" face, which was filled by a young lady on vacation in Rome from Mauritius.

The production was delayed by more rain. Finally, late in the day, the crew completed the climactic helicopter shot. The next day revealed that the young people looked as though they had really been in a rainstorm. The film was unusable, the budget was spent and the young people were released to go on their way.

Because of Bill Backer 's confidence in the hillside concept, Sid McAlister, the account supervisor on the Coke account, went to bat on another budget to re-shoot the spot, and McCann Erickson tried again. The new budget eventually topped $250,000, a staggering amount in that era.

Several Hundred Thousand Dollars Later, Success Five hundred young people were hired for the chorus from embassies and schools in Rome. This was a substantial reduction from the original rained-out chorus. A British governess Davis and Gabor found pushing a baby carriage in the Piazza Navona was hired for the lead female role. The Italian film company Roma Film filmed the commercial and this time the weather cooperated. Close-ups of the young "leads" were actually filmed at a racetrack in Rome, separate from the larger chorus shots. Some of the distinctive camera angles were forced on the crew as they tried to avoid power and telephone lines.

"I'd Like to Buy the World a Coke" was released in the U.S. in July 1971 and immediately struck a responsive chord. The Coca-Cola Company and its bottlers received more than 100,000 letters about the commercial. Many listeners called radio stations begging to hear it.

Harvey Gabor directing the 'Hilltop' shoot in Rome, 1971. - Coca Cola Co

A New Pop Version Is Recorded Billy Davis wanted to produce a record version of the commercial with the New Seekers, but the group's manager claimed they didn't have time in their schedule to do so. Davis allowed a group of studio singers to record the new song lyric to "I'd Like to Buy the World a Coke." They called themselves "The Hillside Singers" in order to identify with the TV image. Within two weeks of the release of the Hillside Singers recording, it was on the national charts. Two weeks after that, Davis was able to convince the New Seekers to find the time and record their version of "I'd Like to Teach the World to Sing (in Perfect Harmony)," the new title for the song version of "I'd Like to Buy the World a Coke."

He took them to the studio on a Sunday and produced the record which became the Top 10 hit, followed by the Hillside Singers' version as No. 13 on the pop charts. The song was recorded in a wide range of languages and sold more sheet music than any song in the previous 10 years.

The Coca-Cola Company donated the first $80,000 in royalties earned from the song by writers and publishers to UNICEF under an agreement with the writers.

"I'd Like to Buy the World a Coke" has had a lasting connection with the public. The commercial has consistently been voted one of the best of all time and the sheet music continues to sell today. The song version is being sung in school glee clubs and church choirs and played by high school bands all over the world. Thirty years after Bill Backer was stranded by fog, Coca-Cola is still more than a beverage. It is a common connection between the people of the world.

Watch the?Hilltop?, Remastered - "I'd Like to Buy the World a Coke."

Launching under the Coca-Cola Creations platform, this new product will take the iconic Coca-Cola trademark to new expressions, driven by collaboration, creativity and cultural connections. This is the third variant of the limited edition sequential releases - after Coca-Cola Starlight and Coca-Cola Byte, which were launched in the US and select markets. This variant resonates the most with the Filipino youth, tapping into their No. 1 passion point ? which is Music.

Coca Cola Zero Sugar Taste the Track - A Coca-Cola Creations innovation developed in collaboration with DJ Marshmello, an artist and brand that goes beyond electronic dance music (EDM), bringing multiple experiences to engage with teens and drive appeal for Coke Zero.

It is a Zero calorie Coca-Cola with Watermelon and Strawberry flavors that taste great with Coca-Cola, popular and globally accepted, indulgent, exciting and appealing to the youth as well as to the artist.

COCA COLA SPA RK LES STI LL A T THE TOP I N 2022

FO O D & D RIN K 20 22 T he annual report on t he most valuable and st rongest non-alcoholic drink s brands - C oca-C ola is t he most valuable brand globally in t he non-alcoholic drink s sect or at U S$35.4 billion - C oca C ola is also t he st rongest non-alcoholic drink brand wit h elit e A A A + rat ing - Pepsi remains in second place in bot h brand value and brand st rengt h ranking - M onst er, Lipt on, and G at orade are fast est growing brands in ranking t his year - C oca-C ola is t he most valuable brand globally in t he non-alcoholic drink s sect or at U S$35.4 billion

Coca-Cola (brand value up 7% to US$35.4 billion) is the world?s most valuable brand in the non-alcoholic drinks sector, according to a new report from leading brand valuation consultancy, Brand Finance. The iconic and world-leading drinks brand is rejuvenating its brand offering to meet consumer and regulatory demand for low sugar content beverages. Formerly famous for its sugary sweet flavour, the Coca-Cola brand now offers many zero sugar products to remain relevant in a competitive industry.

Every year, leading brand valuation consultancy Brand Finance puts 5,000 of the world?s biggest brands to the test, and publishes around 100 reports, ranking brands across all sectors and countries. The top 25 most valuable and strongest non-alcoholic drinks brands are included in the annual Brand Finance Non-Alcoholic Drinks 25 ranking.

Coca-Cola consumption patterns were disrupted by the pandemic, with a substantial reduction in social gatherings in many parts of the world. Brand changes made by Coca-Cola during the pandemic, such as the acceleration of its business transformation model to reduce sugar in its drink offerings and improve environmental sustainability in packaging and recycling, are likely to have an ongoing effect on its brand value. The brand?s innovative ?Emerging Stronger ? strategy aims to make Coca-Cola an integral part of people celebrating the return of more shared social experiences, while also focusing the company?s efforts on a smaller number of sub-brands.

Coca-Cola is also the strongest soft drinks brand with elite AAA+ rating In addition to brand value, Brand Finance determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment, stakeholder equity, and business performance. Compliant with ISO 20671, Brand Finance?s assessment of stakeholder equity incorporates original market research data from over 100,000 respondents in more than 35 countries and across nearly 30 sectors.?

Not only is Coca-Cola the most valuable brand in the ranking, but it is also the strongest brand with a Brand Strength Index (BSI) score of 93.3 out of 100 and a corresponding elite AAA+ brand rating. Coca-Cola has created an extremely strong brand awareness across the world, with consumers strongly associating the brand with celebrations and positive feelings.

Pepsi remain in second place in both brand value and brand strength rankings Pepsi (brand value up 12% to US$20.7 billion) has retained its position as the second most valuable, and second-strongest brand in the non-alcoholic drinks sector with the evolution of its strategy, one that places sustainability and human capital at the centre of how it creates growth and value. The second strongest brand in the non-alcoholic drinks ranking is Pepsi with a Brand Strength Index (BSI) score of 90.1 out of 100 and a corresponding AAA+ rating. Pepsi also acknowledges a new business reality whereby consumers are becoming more interested in the future of the planet and society.

Monster, Lipton and Gatorade are fastest growing brands this year Monster (brand value up 29% to US$6.3 billion), Lipton (brand value up 27% to US$3.2 billion) and Gatorade (brand value up 26% to US$5.3 billion) were the three fastest-growing brands in the non-alcoholic drinks sector this year, with each brand growing by just under a third as COVID restrictions have reduced.

During the pandemic, many consumers would have likely experienced an increase in health and wellness consciousness along with the need to stay energised. It is therefore not too surprising that energy drinks Monster and Gatorade saw increases in brand values of 29% and 26% respectively.

Certain regions in the US and Europe also experienced record-breaking high temperatures during various stages of pandemic induced lockdowns and this may also have played a part in the high demand for these brands.

Notably, Monster (brand value increase of 29%) has attributed its success in the market to its unique packaging and its belief in the need to constantly review it based on new guidelines. On the other hand, Gatorade (brand value increase of 26%) has considered changes to its packaging more cautiously with that remaining somewhat consistent over the years.

Consumers during this period experienced the restrictions of having to consume their drinks at home and not at their favourite restaurants or usual morning coffee shops, most likely also saw this as an opportunity to increase their consumption in a more affordable manner. Fine tea brand Lipton increased in its brand value by 27%, the second highest recorded in the ranking and luxury coffee pod manufacturer Nespresso who recently launched its Nespresso editions digital engagement platform to bring inspirational moments to customers enjoying their coffee at home, also increased by 13% in this category. - BRANDDIRECTORY.COM

A winning flavor combination comes together in Coca-Cola Zero Sugar Vanilla! This product has the same refreshing classic taste of Coca-Cola with the perfect blend of vanilla notes, made even better with zero sugar and calories.

The delicious combination of Coca-Cola Zero Sugar and vanilla flavor is a taste that must be tried but can?t be described ? #ZeroWords.

All materials used for this feature are courtesy of Coca Cola.

Candid Shots

Breakfast in Helsinki with Gary Kasparov, one of my heroes. - Sting 9/23/22 Official FB Page

Birthday Wishes to Honourable Prime Minister Shri @narendramodi Ji Thank you for continuously supporting Indian cuisine on global platforms. - Chef Vikas Khanna #HappyBdayModiji 9/17/22 Official FB Page

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Candid Shots

Today is the birthday of my friend, Anthony Bourdain. A few years ago, my great friend Eric Ripert and I announced #BOURDAINDAY to celebrate. Tony is one of my heroes, truly a voice of the voiceless, telling the stories of people and places that needed to be told. Join me in celebrating him today with a shared meal, a cold drink, and some great memories. joseandres.substack.com -José Andrés ,6/25/22 Official FB Page

Chef José Andrés Launches ?Longer Tables?On Substack May, 2022 A few years ago, I started talking about longer tables when others wanted to build higher walls.

It was my way of saying that we need to talk to each other, to enjoy our differences, to celebrate our diversity. Not push people away because they look or sound different. That?s why I?m launching Longer Tables on Substack. It?s a home for stories that show how food connects us. Each week, I?ll explore our shared food history and food future.

I?ll also answer your cooking questions, post cool interviews with my food heroes, plus video postcards from my home and from my travels.

People of the world: I know the news today can feel dark. But we alsoneed tomake the space for joy and hope. Together we can channel the power of food tochange thi ngs for the better.

I t all starts wi th bui ldi ng longer tables.

- Chef J osé A ndrés

Photo by Nadia Valko

WE FEED PEOPLE, from Oscar? -winning director Ron Howard, spotlights renowned chef José Andrés and his nonprofit World Central Kitchen?s incredible mission and evolution over 12 years, from being a scrappy group of grassroots volunteers to becoming one of the most highly regarded humanitarian aid organizations in the disaster relief sector.

Photo Courtesy of Washington Post

Candid Shots

Nat ion al Geogr aph ic Docu m en t ar y Film s r ecen t ly sh ar ed on Tw it t er t h at on e of it s docu m en t ar ies, " We Feed People," h as been n om in at ed f or t w o Em m y aw ar ds. Th e f ilm f ollow s ch ef José An dr és in h is ef f or t s t o com bat h u n ger in disast er -im pact ed ar eas ar ou n d t h e w or ld t h r ou gh h is or gan izat ion , Wor ld Cen t r al Kit ch en .

Accor din g t o t h e of f icial Em m ys w ebsit e, " We Feed People" h as been r ecogn ized f or Ou t st an din g Cin em at ogr aph y f or a Non f ict ion Pr ogr am an d Ou t st an din g Docu m en t ar y or Non f ict ion Special cat egor ies.

Th e docu m en t ar y, h eaded by f am ed dir ect or Ron How ar d, f ollow s An dr és as h e br in gs t h e Wor ld Cen t r al Kit ch en m ission t o lif e, t h at is, t o pr ovide m eals " in r espon se t o h u m an it ar ian , clim at e, an d com m u n it y cr ises." Th e or gan izat ion h eads t o places in n eed an d h ir es locals t o pr epar e f ood f or t h ose w h o n eed it , all u n der t h e ph ilosoph y t h at access t o f ood is a basic h u m an r igh t . Wor ld Cen t r al Kit ch en h as w or k ed in Pu er t o Rico af t er Hu r r ican e M ar ia, in br u sh f ir e-r idden Au st r alia, in Ken t u ck y f ollow in g a r ou n d of devast at in g t or n adoes, an d is cu r r en t ly aidin g people in Uk r ain e. " We'r e h er e w it h a sim ple m ission ? t o m ak e su r e t h at f ood is an agen t of ch an ge," An dr és says in t h e " We Feed People" Ju st as t h e m ission of Wor ld Cen t r al Kit ch en is w it h ou t a dou bt adm ir able, t h e " We Feed People" f ilm look s t o be ju st as im pr essive. Th e docu m en t ar y cu r r en t ly h as a 100% r at in g on Rot t en Tom at oes, boast in g posit ive r eview s f r om cr it ics an d r eview er s. " 'We Feed People' f eeds t h e sou ls of view er s," r em ar k ed on e r eview er f or WTOP New s in Wash in gt on , D.C., w h ile Cin em alogu e called t h e f ilm "m or e f u lf illin g f or t h e h ear t t h an t h e

Passing It On: I live in the hills, so when I go out, it?s rarely for just one stop. The other day my list of tasks included x-rays, fruit stand, and bookshop.

Obviously, Bookshop Santa Cruz came first, and it would only take a minute because I was picking up a pre-paid order. But when I stopped at the pickup desk, I discovered that I?d accidentally double-ordered a book I?d missed when it first came out, and kept meaning to read.

Still, these were the paperback edition, and returns are processed at a different desk, and anyway, I hate to mess my bookshop around when something is my fault. So I told myself I?d give one to somebody.

I got to the med clinic, tucked a copy of Arsenic and Adobo into my shoulder bag, and wandered down to the x-ray clinic.

Twenty or so pages into the story, my name was called. I followed the technician in her vivid purple scrubs, laid my things down on the table, sat for the x-rays, and was getting ready to go when the young woman nodded at the book and asked what I was reading. I told her I?d just started it, but it was a mystery novel about a Filipino family and their restaurant. She brightened up and told me she was Filipina and loved cooking, so she?d have to read it.

Problem solved. That second copy of Mia Manansala?s book had a home.

-Laurie R. King, Author - Official FB Page post 7/18/22 New York Times bestselling author of 30 novels and other works, including the Mary Russell-Sherlock Holmes stories. She is probably the only writer to have both an Edgar and an honorary doctorate in theology.

The first book in a new culinary cozy series full of sharp humor and delectable dishes? one that might just be killer....

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She's tasked with saving her Tita Rosie's failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

With the cops treating her like she's the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila's left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block?

M ia P. M an an sala is a book coach an d t h e au t h or of ARSENIC AND ADOBO (Ber k ley 2021), t h e f ir st in t h e Tit a Rosie's Kit ch en M yst er y ser ies.

Sh e u ses h u m or (an d m u r der ) t o explor e aspect s of t h e Filipin o diaspor a, qu eer n ess, an d h er m illen n ial love f or pop cu lt u r e.

Sh e is t h e w in n er of t h e 2018 Hu gh Holt on Aw ar d, t h e 2018 Elean or Taylor Blan d Cr im e Fict ion Wr it er s of Color Aw ar d, t h e 2017 William F. Deeck M alice Dom est ic Gr an t f or Un pu blish ed Wr it er s, an d t h e 2016 M yst er y Wr it er s of Am er ica/ Helen M cCloy Sch olar sh ip. Sh e's also a 2017 Pit ch War s alu m an d 2018-2020 m en t or .

A lover of all t h in gs geek y, M ia spen ds h er days pr ocr ast ibak in g, playin g JRPGs an d dat in g sim s, r eadin g cozy m yst er ies, an d dr eam in g of becom in g best bu ds w it h Won der Wom an an d Kam ala Kh an .

Wh en sh e?s n ot sassin g h er ever -so-pat ien t h u sban d, sh e?s cu ddlin g h er dogs M ax Pow er an d Bayley Ban k s (bon u s poin t s t o t h ose w h o get t h e n am e r ef er en ces) at h er h om e ju st ou t side of Ch icago.

M ia is qu it e t h e join er , as sh e is a m em ber of M yst er y Wr it er s of Am er ica, Sist er s in Cr im e, Cr im e Wr it er s of Color , Ban yan : Asian Am er ican Wr it er s Collect ive, t h e Ch icago Wr it er s Associat ion , an d t h e Ch icago Ner d Social Clu b.

Fin d h er on Facebook , Tw it t er , an d In st agr am : @M PM t h eWr it er Or ch eck ou t h er w ebsit e: w w w.m iapm an an sala.com Repr esen t ed by Jill M ar sal of M ar sal Lyon Lit er ar y Agen cy

?Don?t waste time worrying about what others think or say about you.

You?re clearly intelligent and driven. Haters are insignificant and whether you win here or make your own way, your success will show them how little they matter.? ? Mia P. Manansala, Homicide and Halo-Halo

Death at a beauty pageant turns Tita Rosie's Kitchen upside down in the latest entry of this witty and humorous cozy-mystery series by Mia P. Manansala.

Things are heating up for Lila Macapagal. Not in her love life, which she insists on keeping nonexistent despite the attention of two very eligible bachelors. Or her professional life, since she can't bring herself to open her new café after the unpleasantness that occurred a few months ago at her aunt's Filipino restaurant, Tita Rosie's Kitchen. No, things are heating up quite literally, since summer, her least favorite season, has just started.

To add to her feelings of sticky unease, Lila's little town of Shady Palms has resurrected the Miss Teen Shady Palms Beauty Pageant, which she won many years ago - a fact that serves as a wedge between Lila and her cousin-slash-rival, Bernadette. But when the head judge of the pageant is murdered and Bernadette becomes the main suspect, the two must put aside their differences and solve the case because it looks like one of them might be next.

The Grow ing Wave of t he Seafood Indust ry and THE TOP COMPANIES IN THE WORLD If you have ever wondered why the most expensive dishes in the world is made up of seafood , it is because the main ingredient used is among the most expensive. in the food industry. In most occassions, the ingredient is difficult to harvest of rare to find. perhaps the difficulty is in the process or even the location where it's usually found.. But here's a run down on the companies that rule the sea according to Jack Flynn of Zippia.

Photo by : Chris King

As of 2021, the global seafood industry has a market size of $165.51 billion.

The largest seafood supplier in the world is Marubeni America, with a revenue of $59.525 billion.

1. Marubeni America Headquarters: Tokyo, Japan 2021 Revenue: $59.525 billion The Marubeni Corporation is a general trading company that handles a wide range of markets.

The company?s food division sells mainly to consumers in the United States and Japan, with a considerable 6% share of the shrimp wholesale market in the US. Worldwide, Marubeni has a 10% handling share of wild red salmon and an over 50% share of Danish salmon in particular.

2. Austevoll Seafood Headquarters: Storebø, Norway 2021 Revenue: $26.6 billion W ith operations in Norway, the United Kingdom, Peru, and Chile, Austevoll Seafood is a major global seafood provider. In general, the company maintains several fishing vessels, fishmeal plants, canning plants, freezing plants, and salmon farms in these locations.

Austevoll is most well-known for owning Austral and Lerøy, which are two of the company?s largest subsidiaries.

3. Schouw Co. Headquarters: Aarhus, Denmark 2021 Revenue: $24.2 billion This Danish company is an industrial conglomerate that owns BioMar, a subsidiary that provides feed for large-scale fish farming. BioMar has over 1,000 employees and is known as the third-largest manufacturer of feed for industrial fish farming.

Between 0.97 to 2.7 trillion wild fish are caught each year.

4. Maruha Nichiro Headquarters: Osaka, Japan 2018 Revenue: $7.16 billion W ith at least 126 subsidiaries, 70 associated companies, and over 10,000 employees across several wealthy countries around the world, Maruha Nichiro earns its place on this list as the largest seafood company.

For the most part, this company?s services include wild fishing, fish farming, food processing, trading, distribution, and other meat products.

Photo by : CA Creative

Due to recent concerns about climate change, Maruha Nichiro has created a Sustainability Management Plan, which intends to reduce their CO2 emissions and invest in renewable energy sources.

5. Nippon Suisan Kaisha Headquarters: Shimonoseki, Yamaguchi, Japan 2018 Revenue: $5.71 billion Nippon Suisan Kaisha (Nissui), is a Japanese seafood company specializing in fishing, general seafood, frozen food, and fine chemicals.

Currently, the company has over 61 subsidiaries and 44 associated companies across Japan, the United States, Australia, New Zealand, and more.

In 2005, Nissui was involved in global controversy when it decided to move away from large-scale whaling fleets. This divestment can be attributed to climate change and other ethical concerns.

6. Charoen Pokphand Foods Headquarters: Bangkok, Thailand 2021 Revenue: $5.17 billion Based in Bangkok, Thailand, Charoen Pokphand Foods (CFP) is a massive food company with over 126,000 employees.

The company produces everything from pork to animal feed, but in the context of this list, it?s the world?s largest producer of shrimp. Other than shrimp though, CFP also farms tilapia, basa, and other catfish species.

7. Mowi (Marine Harvest) Headquarters: Bergen, Norway 2021 Revenue: $4.972 billion W ith a prominent 25 to 30% share of the global salmon and trout market, Mowi is a globally significant Norweigan seafood company. Mainly operating in Europe and North America, this company employs over 12,000 people and maintains over 250 freshwater sites, saltwater sites, hatcheries, and sea farms.

Previously known as Marine Harvest, today?s Mowi is the result of a large-scale 2006 merger between Marine Harvest and Fjord Seafood. The two companies specialized in Atlantic Salmon, which has contributed to the massive amounts of salmon that Mowi currently provides worldwide.

8. Thai Union Group Headquarters: Samut Sakhon, Thailand 2021 Revenue: $3.85 billion Founded in 1997, the Thai Union Group currently employs almost 50,000 people, and operates in over 10 countries from the United States to Norway. Some of the company?s most significant seafood products include tuna, shrimp, sardines, mackerel, salmon, and pet foods.

However, the company isn?t limited to pet food products, as it also provides higher-end products for restaurants, hotels, and food catering businesses.

9. Mitsubishi Headquarters: Tokyo, Japan 2018 Revenue: $3.4 billion W hether it?s cars, banking, or in this case, fish, the Mitsubishi Corporation is a colossal Japanese company with over 1,400 subsidiaries across 90 countries.

In general, some of the most prominent seafood subsidiaries this company owns are the Norweigan Cermaq, the British Princes Group, and the Japanese Toyo Reizo.

10. Dongwon Enterprise Headquarters: Seoul, South Korea 2018 Revenue: $3.16 billion Specializing in processed food products, this South Korean company operates in at least 8 countries, some of which include China, the United States, and Australia.

Generally speaking, some of the company?s most prominent products are their seafood, processed meat, dairy, frozen food, and fast food products.

Photo by : Stefan Johnson

Announcement Regarding t he Complet ion of t he Gavilon Shares Transfer Marubeni Corporat ion New s Release - October 4, 2022 As Marubeni Corporation (?Marubeni?) announced on January 26, 2022, its Board of Directors resolved that Marubeni would transfer the grain business of Gavilon Agriculture Investment, Inc. (?Gavilon?), a subsidiary of Marubeni America Corporation (?MAC?, itself a 100% subsidiary of Marubeni) whose main businesses are the handling of grain and ingredients and fertilizer wholesaling in the United States, to Viterra Limited (?Viterra?), following a reorganization of Gavilon?s structure, and it concluded the Share Purchase Agreement (?SPA?) with Viterra on the same day.

In relation to this previous announcement, Marubeni now further announces that the Gavilon shares transfer was completed on October 3, 2022, after obtaining all necessary approvals from the relevant competition authorities and fulfilling all other closing conditions as agreed upon in the SPA. The sales price will be finalized based on net trade working capital and net debt, etc. on the closing date agreed with Viterra, but as of October 3, 2022, Marubeni has received a total of approximately US$ 3 billion (including group finance from Marubeni to Gavilon), based on the best estimate at the time of closing.

Marubeni expects to record a gain from the share transfer in the fiscal year ending March 31, 2023 (FY2022Q3 ending December 31, 2022), with the amount of the gain estimated to be approximately JPY 55 billion. In the event that any matters relating to the transaction requiring disclosure arise, Marubeni will disclose information about such matters promptly.

Marubeni?s full-year prospects for the fiscal year ending March 31, 2023, is under review and scheduled to be published on November 4, 2022.

Marubeni develops both international brands and their own brands in a wide range of fields, including apparel, footwear, lifestyle products, and cosmetics. They are focusing on launching new D2C brands and overseas distribution by leveraging the product planning and marketing expertise they have cultivated over the years.

Source: marubeni .com Photo: merell.com

Sevent y - seven years of memories and count ing...

The Humble Beginnings of a Loved Brand Food is part of our culture. Whichever part of the world we are in, they will constantly remind us of people, places and events. With millions of Filipinos outside of the Philippines, the influence of Filipino cuisine has slowly been recognized in many parts of the world. In Manila, a restaurant or any food chain without a chicken dish is not a restaurant at all. What is Adobo without chicken? What is life without Max?

Max or Max's is a Filipino restaurant who's been around for ages, decades ago from when Jollibee started.

Max's Restaurant's beginnings started in 1945, after World War II. Maximo Gimenez, a Stanford ? educated teacher, befriended the American occupation troops stationed at Quezon City. Because of this friendship, the soldiers regularly visited Maximo's nearby home for a drink or two. Later on, the troops insisted that they pay for their drinks. This prompted Maximo to open a cafe, where the troops could enjoy food and drinks.

The cafe initially served chicken, steak and drinks. Maximo's niece, Ruby, who managed the kitchen, created a special recipe for chicken that became an instant favorite for the GIs. Soon, the Filipino public heard about the delicious chicken ? tender, juicy and crispy ? and they came too! Max's Restaurant was born.

Over the years, Max's Restaurant's popularity grew and it became known as "The House That Fried Chicken Built." Max's Restaurant has established itself as a household name in the Philippines, an institution, and a proud Filipino tradition.

The second and third generations of the family continue to zealously uphold the standards and traditions set by Maximo and Ruby for all Max's Restaurants. Now a global brand, Max's Restaurant serves real, authentic Philippine cuisine at over 200 locations in the Philippines, 8 in the Middle East, and 17 in North America.

Photo by : Elena Mozhvilo

The H ouse

Photo by : Elena Mozhvilo

se that Fri ed Chi cken Bui lt Max's Canada branch

Max?s Group, Inc. is t he largest casual dining rest aurant company in t he Philippines. It s vision is to be t he leading Filipino company w it h t he most loved brands by 2025.

MGI st arted w it h it s flagship brand Max?s Rest aurant , a humble roadside cafe in t he home of it s founders. A simple gest ure of welcoming American GIs in 1945 w it h Fried Chicken gave birt h to a proud global Filipino inst it ut ion.

W it h t he goal of delight ing it s customers, it cont inually searches for part ners w ho share t heir passion and vision to consistent ly serve new customers in new territories fresh, genuine, qualit y food and a great dining experience in different format s.

Friendswill alwaysbetherefor you.

The 90s would not have been complete without friends or any other era. The past years brought us all the "Friends" feels that producers even had the orange couch touring the world! But who could forget Monica, Phoebe, Rachel, Chandler, Joey, and Ross?

The concept of a real-life Central Perk cafe sounds familiar because it's happened a few times before. Warner Brothers held its first Central Perk pop-up in New York in 2014 in honor of Friends' 20th anniversary. Since then, it's made appearances and inspired a few imitators. But here's the good news! Central Perk will have an actual cafe location next year. They have recently started selling their at-home Friends-themed coffee. Don't forget to check out their website, centralperk.com, for more exciting news to come.

Photo by : Clem Onojeghuo

Tom Colicchio is the chef and owner of Crafted Hospitality, which currently includes New York?s Craft, Temple Court and Vallata; Long Island's Small Batch Los Angeles?Craft Los Angeles; and Las Vegas? Heritage Steak and Craftsteak.

Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. Outside of his fine dining restaurants, Colicchio opened ?wichcraft ? a sandwich and salad fast casual concept rooted in the same food and hospitality philosophies as Craft ? in New York City in 2003.

In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to the 2013 documentary ?A Place at the Table? about the underlying causes of hunger in the United States. This eye-opening experience led Tom on a journey to Washington DC where he has been a mainstay in our nation?s capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading ?Citizen Chef? advocating for a food system that values access, affordability and nutrition over corporate interests. In 2020, Tom took this moniker to the airwaves launching a podcast with iHeartRadio. Citizen Chef dives into food and policy issues with lawmakers, journalists and food producers by connecting the dots of how our food system really works.

In response to the COVID-19 pandemic Tom co-founded the Independent Restaurant Coalition, and was instrumental in the passage of the American Rescue Act. Tom serves on the boards for Children of Bellevue, City Harvest, and Wholesome Wave, while his restaurants support community organizations like Edible Schoolyard NYC, FEAST, and Gods Love We Deliver.

He lives in Brooklyn with his wife Lori Silverbush and their three sons. When he?s not in the kitchen, Tom can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.

Photos Courtesy of craftedhospitality.com

parade.com

and

The Central Perk Coffee Company Central Perk has long been seen as the gathering place for locals to get a great cup of coffee and share moments with friends. With the help of famed chef Tom Colicchio, Central Perk has now come to life with a new collection of artisanal coffees roasted to order.

Lovingly crafted from premium arabica beans, Central Perk coffee delivers a rich, full taste with every cup. Could it BE any more flavorful? We don?t think so.

So, give yourself a coffee break and grab a spot on the couch. You?re among friends.

We're opening up in a neighborhood near you, starting in 2023.

The FRIENDS Ralph Lauren Tribute 9/2019 Photo Courtesy of ralphlauren.com

FYUZN DELIGHTFUL GASTRONOMICS OBC Maiden Issue

Princes Street Gardens ; photo Courtesy of edinburghlive.co.uk 9/16/19