IN&OUT OF THE KITCHEN – NEWS
NOMA VERSION 2.0
SCOTTISH MICHELIN STAR CHEF TOM KITCHIN COOKS IN DUBAI During Gulfood in Dubai, Scottish Development International (SDI), the international arm of the Scottish Government, hosted an evening reception on 24 February at the Dhow and Anchor, Jumeirah Beach Hotel’s fashionable British Restaurant and bar. Tom Kitchin, one of Scotland’s world renowned Michelin star chefs, used fresh Scottish ingredients to cook some of his best dishes for local executive chefs and guests from the retail and food service sectors across the Middle East. This event was the perfect opportunity to shout about Scotland’s fantastic produce to the Middle East market and to engage with top local chefs.
Tokyo was abuzz when Rene Redzepi, worldrenowned Chef and restaurateur of Noma fame announced he was temporarily moving his restaurant “Noma” to Japan for two months in 2015. Although, the details on the “temporary relocation” won’t be released until June this year, an online post indicates there will be an exciting challenge for the kitchen brigade ahead. Instead of just taking Noma’s menu and jetting off to a new setting, there will be completely new ingredients introduced.
HOT CULINARY FORECAST We may be halfway through 2014 , but it’s still interesting to know what trends are in store for 2014! The National Restaurant Association’s annual “What’s Hot culinary forecast” predicts menu trends for the year ahead by surveying nearly 1,300 professional chefs – members of the American Culinary Federation (ACF). The top restaurant menus trends focus on local sourcing, environmental sustainability and nutrition - children’s nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene, and hopefully engaging the entire world.
IN&OUT OF THE KITCHEN HUG TARTELETTES FOR EVERY OCCASION CHANGES THE TASTE Swiss company HUG, well known for its tradition and quality, has recently launched an innovative pallet of products - a lavishing range of savory, sweet and all-round application HUG Tartelletes. Cold or reheated, the mouthwatering HUG Tartelletes will harmoniously suit to every occasion: various aperitifs, finger-food buffets, dessert buffets, dessert dishes or banquets.
48 WORLDCHEFS MAGAZINE