| CookSmart |
| May 25, 2008 - 22:40:00 |
| |
|
| |
A private workshop called COOK SMART was organized in Koblenz, Germany, for European Marriott chefs. Here we both had the opportunity to meet with Marriott chefs and we were informed on world gastronomy trends. Silvia’s acquaintance about Italian cuisine was truly important; the things she mentioned about the quality differences between balsamic and extra-virgin olive oils were especially interesting. Peter Sahaff; one of the most important chefs in Germany, presented the latest pastry trends to us. I particularly enjoyed the clues about meal and wine harmony, which is one of the crucial issues for chefs, and monocular gastronomy; most popular cuisine trend of the recent years attracted the attention of all participating chefs but the arguments were still continuing; monocular or natural? For images http://www.eyupsevinc.com/lezzetseyehatlari.php?i=43
|
| |
 |
| Views : 633 , Comments : 0 | Go Back |
| |
Yorum ekleyebilmek için lütfen sağ üst köşeden giriş yapınız. |
 |
|
