Eva Grill ate strawberry freak
May continues and I go to bakeries and pastry shops. Before proceeding to the main topic of the review, I will tell you a little background. It so happened that…

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Restobar "Parade": from one to three
Lisa Siropulo fed chef Valery. Restobar "Parade": from one to three One day, seeing the epic mess that was going on in the "Front", I confess, I thought that this…

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Alternative coffee – philosophy or fashion?
Kemex, hario, cold brew, aeropress, craft roasting – let's try to understand what is more in the new coffee culture: snobbery of a closed club or the inspiration of evangelists…

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cooks

Who’s who: the world Day of chefs

The main person in any institution is a cook. It depends on it how the menu will look like, what products will be on your plate and how tasty and successful will be your lunch or dinner. On the eve of the world cook Day, which is celebrated on October 20, we learned from the capital’s chefs how to become like them, what is the most unpleasant in their work and what they cook at home for their loved ones.

Sergey Yugay,
Brand-chief of the network “Chinese news»
– How and why did you become a cook?

– By education I am a technician-technologist on repair of machines and automatic lines and my work would have to be not in the kitchen in white gloves, but in a real metallurgical plant. But cooking has always been a passion and a hobby. Continue reading

Gastrokid Zurich
Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that is broadcast by restaurateurs and chefs is the use…

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Gastrokid Zurich
Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that is broadcast by restaurateurs and chefs is the use…

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Sweet journey: 5 desserts you didn't know about
Modern sweet tooth is difficult to surprise: all kinds of shops and coffee shops offer hundreds of desserts from different countries. Here you and the Austrian strudel, and Japanese sweet…

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Everything you wanted to know about modern wine
Everywhere there is a tendency to return to nature, naturalness and manual labor. If we talk about winemaking, here the history of alternative production methods began much earlier than in…

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