Introducing Chefs at Home, an initiative to inspire Pinners to cook well and do good

During the past few months with millions of people at home, more than 60 percent of Americans have increased their home cooking, and many have turned to Pinterest as a source of inspiration. In fact, searches for “easy at-home recipes” have increased by 12X.

To continue offering more fresh ideas to home cooks, Pinterest is launching Chefs at Home, an exciting sneak peeks into the home kitchens of the country’s top culinary talent. Chefs at Home features recipes, tips, and tricks from over 30 iconic chefs: What’s Andrew Zimmern’s go-to summer soup? How does Kwame Onwuachi make his favorite hummus? What’s Stephanie Izard’s secret to perfect homemade tostadas?

Chefs at Home invites Pinners to not only cook well but also do good. We recognize that food insecurity and job loss has made this a difficult time for many. As part of this program, Pinterest is donating $300,000 in free advertising to raise awareness and funding for the National Restaurant Association Educational Fund (NRAEF), Relief Opportunities for All Restaurants (ROAR), No Kid Hungry, and Harlem Grown. 

To help curate the Chefs at Home recipes, Pinterest collaborated with industry experts Peter J. Kim, the founding director of the Museum of Food and Drink (MOFAD), and Tracey Johnsen, a creative strategist who honed her chops at Tastemade.

Head to Pinterest’s Today Tab every week for new Chefs at Home recipes. Here’s a preview of what’s coming up:

Week 1: Celebrate Black chefs

• Kwame Onwuachi’s chickpea tagine hummus

Week 2: Snack like a chef

• Lucas Sin’s microwave sesame mochi

Week 3: Friends with benedicts

• Kia Damon’s pumpkin rye pancakes 

Week 4: Eat your feels

• Adriana Urbina’s stuffed poblano peppers

Week 5: Weekend bake-a-thon

• Dominique Ansel’s yogurt cake

Week 6: Savoring summer

• Andrew Zimmern’s cold cucumber soup

Michelin-star Restaurant Corner House re-opens with a new chef at the helm

In the six years since its inception, fine-dining restaurant Corner House has been synonymous with its plant-forward menu that reflects the history behind its location in the storied Botanic Gardens. Executive Chef David Thien takes over from long-time chef Jason Tan, who left to start his own restaurant which is slated to open in September or October this year.

For More Information Click Below :

cnalifestyle.channelnewsasia.com/dining/michelin-star-restaurant-corner-house-chef-12908874

New Virtual Restaurant Brands Company Virturant Out to Save the Restaurant Industry

Key Take Away

Virturant, the startup virtual delivery-only restaurant company launched in January 2020 to save the restaurant industry, creates an entirely new revenue stream for eateries with extra capacity looking to earn more money.  By making productive use of underused/unused kitchen staff and operational hours, restaurants can increase revenue and profitability.

It’s easy to manage orders on these platforms with innovative tablet integration software – as all four delivery apps are managed by one tablet and one printer all supplied by Virturant.

The Model

By entering into a licensing agreement, restaurants can go from producing the items on their existing menu, to also offering entirely new items

“In addition to a new customer base, the magic in our model is that peak ordering demand for delivery is different from peak serving time for the typical sit-down, fast-casual restaurant,” said Jon Register, CEO, Virturant.

For More Information Click Below:

www.restaurantnews.com/new-virtual-restaurant-brands-company-virturant-out-to-save-the-restaurant-industry-061620/

One fine meal: Chef Tarun Sibal talks about the future of restaurants and the culinary industry after the lockdown

Key Take Away

With 18 years of experience behind him, Tarun is a product specialist with core competence in the food and beverage category, across production, operations, formats, food heritage, and food and liquid culture.  

Tell us about your culinary journey?

I started my culinary journey in the year 2000 at IHM Pusa Delhi. The three major milestones of the first phase of my professional life were being an Industrial trainee at the Oberoi, a Management trainee with the Habitat World, and a Sous Chef in 2006.

Finally, 2019 saw the birth of “TITLIE” Culinary Bar in Vagator Goa, based on collaborative cuisine and my most prestigious product so far, TitlIe opened to packed houses and got unprecedented love from the audience. 

How have you managed your restaurants during the lockdown? What has happened to the restaurant industry as a whole?

The first step for us was to safeguard the interest of our employees and staff members.

What were some of your culinary initiatives during the lockdown?

​​We started a massive training drive for almost 100 of our staff members and food handlers covering Hygiene and Safety protocols

For More Information Click Below:

yourstory.com/weekender/chef-tarun-sibal-one-fine-meal-titlie-restaurants

7 chef movies on Amazon Prime Video, Netflix and YouTube that every foodie must watch

We’ve seen movies that can make you hungry, we’ve seen cooking shows that inspire you to try a new cuisine, now it’s time to see movies on Amazon Prime Video, Netflix and YouTube that will make you look at food from a different perspective – a chef’s perspective. From the action to the budding romance, these movies will take you through everything that goes on inside a kitchen.

If you are foodie and food is your BAE then watch out these movies :

• THE HUNDRED-FOOT JOURNEY – AMAZON PRIME VIDEO

• BURNT – YOUTUBE

• JULIE AND JULIA – NETFLIX

• COOK UP A STORM – NETFLIX

• NO RESERVATIONS – NETFLIX

• JIRO DREAMS OF SUSHI – NETFLIX

• MOSTLY MARTHA – AMAZON PRIME VIDEO

For More Information Click Below :

www.gqindia.com/binge-watch/collection/7-chef-movies-on-amazon-prime-video-netflix-and-youtube-that-every-foodie-must-watch/

Fleming joins Culinary Chefs in NZ’s First ‘Virtual’ Cook-Off

Key Take Away

Cricketing legend and Chennai Super Kings Coach, Stephen Fleming is putting his support behind what is believed to be the first ‘Virtual’ Chef competition involving New Zealand products in India.

Fleming, who along with Brendon McCullum and Daniel Vettori, is a shareholder and ambassador of the Indian based import company, QualityNZ Imports. 

The 2020 QualityNZ Culinary Cup is supported by the ‘South Indian Culinary Association’, the ‘Indian Culinary Forum’, and the ‘Western India Culinary Association’

The competition requires the Chefs to prepare and cook two dishes from the QualityNZ range available here in India, in their home kitchens, and film the experience! 

"The competition aims to make the videos available through our social media channels to all the ‘home’ Chefs across India who have an interest in cooking and to show them some of the Chef’s secrets to producing those extra special meals," he added.

For More Information

bwhotelier.businessworld.in/article/Fleming-joins-Culinary-Chefs-in-NZ-s-First-Virtual-Cook-Off/06-06-2020-194432/

Finalists for The Young National Chef of the Year revealed

Key Take Away

Due to the ongoing situation with COVID-19, the selection process has had to be tweaked for this year. The Craft Guild of Chefs has revealed ten talented young chefs who have been selected to compete in the Young National Chef of the Year final this autumn.

Head judge, Hrishikesh Desai, and organizer of the competition, David Mulcahy have handpicked the finalists based on recommendations from industry experts. All finalists will be invited to an online webinar to chat with David and Hrishikesh about the competition and also to connect with each other.

The criteria for the final will be announced at the end of June but will have a special focus on sustainability.

For More Information click below:

www.boutiquehotelier.com/finalists-for-the-young-national-chef-of-the-year-revealed/

Belgian Chefs lay down jackets to protest at lockdown

Hundreds of chefs’ jackets were laid down in the center of Brussels to highlight the plight of hotels, restaurants and cafes that have been shuttered for nearly two months during the coronavirus outbreak.

The whites, separated by a stripe of black kitchen tops, were displayed in neat rows to resemble a cemetery in the ornate central Grand Place square.

Coralie Michiels, one of the organizers of the protest, said the action was partly to show the scale of the hotel, restaurant and cafe sector - providing a livelihood for 10% of Belgium’s 11.5 million people and contributing 18 billion euros ($19.4 billion) a year to the economy.

Belgium has begun easing its lockdown, bars and restaurants will stay closed at least until June, having shut their doors in mid-March.

In “The Day After”, Hospitality is the Future

Over 7.1 million people infected in all regions of the world and far too many losses. World Trade expected to fall by between 13% and 32%.

A massive 75 million jobs at risk as per the UN World Tourism Organization, a 20 to 30% expected drop in international tourist arrivals, 2.1 Trillion $ of GDP loss, with 80% of small and medium-sized companies endangered.

Thanks to a dedicated on-line task force, we all switched to distant and online learning, producing thousands of videos on nearly all topics covering everything from mixology to finance or revenue management. Our faculty members have once again proven their incredible commitment to our students who are now connected to us from everywhere in the world.

Every day around the world, corporate, personal and collective initiatives are multiplying to support medical and hospital staff, who are more mobilized now than ever. The Chefs of our schools have joined forces to support and bring a bit of comfort to these health warriors.

The word "Hospitality" has never been so meaningful: empathy, generosity, sense of service…

As a first sign of recovery, close to 90% of the hotels in China are now reopened, and China air traffic is running at above 40% of its capacity. Moreover, governments around the globe are preparing and starting to implement post-confinement strategies.

We have the unique opportunity to create a "Day After" that is more balanced and more sustainable, and Hospitality will be one of its driving forces.

Hospitality, amounting to 10% of global GDP and accounting for one out of nine jobs worldwide, will be one of the main contributors to the rebound of the world economy and to job market recovery.

In "The Day After", Hospitality is the future.

Chefs Offer Online Cooking Demos During Coronavirus Pandemic

As people stay home to #flattenthecurve and prevent the spread of coronavirus, several chefs and industry professionals have found a way to engage with social-distancing viewers via virtual classes.

Some, like Massimo Bottura and Antoni Porowski, have been posting videos with guided cooking demonstrations and helpful tips for viewers looking to make the most of pantry ingredients. Some of the demos will cost you, but for a good cause—Sean Brock is offering paid virtual classes so he can continue to support his staff as restaurants are forced to close.

The Queer Eye star and cookbook author has started a mini-series of lessons called “Quar Eye: Cooking Lessons in Quarantine” on his Instagram page. The idea is based on “preparing good food that’s good for us, and that makes us feel good,” using ingredients that you likely already have. In the first episode, Porowski talks about how he wanted to make huevos rancheros, but couldn't get all of the ingredients—so he pivoted and made an omelet served with black bean salsa. Other meals demo’d so far have been "zoodles" with meat sauce and spinach, salmon and squash, chicken strips, and more.

Kwame Onwuachi

The Food & Wine Best New Chef is starting a series of live demos on Instagram called "Eat Clean While Quarantined." He'll post a recipe—the first is a chorizo and white bean stew with charred shrimp—with the ingredients listed, and then, viewers can follow along on Instagram live.

Lena Sareini

As people stay home to #flattenthecurve and prevent the spread of coronavirus, several chefs and industry professionals have found a way to engage with social-distancing viewers via virtual classes.

Some, like Massimo Bottura and Antoni Porowski, have been posting videos with guided cooking demonstrations and helpful tips for viewers looking to make the most of pantry ingredients. Some of the demos will cost you, but for a good cause—Sean Brock is offering paid virtual classes so he can continue to support his staff as restaurants are forced to close.

If you're spending more time than usual in the kitchen, check out these short cooking demos and get cooking.

Antoni Porowski

The Queer Eye star and cookbook author has started a mini-series of lessons called “Quar Eye: Cooking Lessons in Quarantine” on his Instagram page. The idea is based on “preparing good food that’s good for us, and that makes us feel good,” using ingredients that you likely already have. In the first episode, Porowski talks about how he wanted to make huevos rancheros, but couldn't get all of the ingredients—so he pivoted and made an omelet served with black bean salsa. Other meals demo’d so far have been "zoodles" with meat sauce and spinach, salmon and squash, chicken strips, and more.

Giada De Laurentiis, Alex Guarnaschelli, and Valerie Bertinelli

Giada De Laurentiis, Alex Guarnaschelli, and Valerie Bertinelli hosted a "progressive dinner party" on Instagram, where they each filmed a demo cooking a different dish. De Laurentiis made aglio e olio pasta with bacon, Guarnaschelli made chicken thighs with peppered carrots and onions, and Bertinelli made a warm kale caesar.

Jewish Food Society

Last week, the Jewish Food Society announced “Tradish,” a series of pantry-forward cooking demos, step-by-step videos, new recipes, and more in the hopes of providing comfort during unsettling times. So far, the Society’s culinary director, Arielle Nir Mamiye, has signed on to demo her family’s recipe for Moroccan harira soup, and program director Amanda Dell highlighted paprika potatoes. Baker and pastry chef Zoe Kanan also walked viewers through her go-to challah recipe. You can find the stories saved on the Jewish Food Society’s profile. The Society encourages viewers to reach out to older relatives and ask them what they ate growing up.

“Our goal is that Jewish Food Society can be a place where our community can sparkle and be a beacon of hope and understanding. We look forward to staying connected and hearing all about your #Tradish,” the post says.

Kwame Onwuachi

The Food & Wine Best New Chef is starting a series of live demos on Instagram called "Eat Clean While Quarantined." He'll post a recipe—the first is a chorizo and white bean stew with charred shrimp—with the ingredients listed, and then, viewers can follow along on Instagram live.

Lena Sareini

Lena Sareini, pastry chef at Selden Standard in Detroit, has shared a tutorial for easy homemade sourdough on YouTube, as well as guide for making cultured butter.In both, she's joined by her brother, Ali.

For more information please visit below mention link:

https://www.instagram.com/p/B91vbU8l68Z/?utm_source=ig_embed

https://www.instagram.com/tv/B90Oo5lHxYv/?utm_source=ig_embed

https://www.instagram.com/tv/B-GFvZXHSTM/?utm_source=ig_embed

Novotel Hotels & Resorts, Goa appoints Alex Dias as executive chef

Chef Alex is a result-oriented professional with over 26 years of culinary experience

Prior to joining Accor, Chef Alex has worked with some of the finest brands like Hilton Hotels in Sharjah as the Head Chef, Abu Dhabi National Hotels Compass ME Das Island in Abu Dhabi as the Executive Chef, Crowne Plaza Abu Dhabi as the Sous Chef and more.

SOURCE : hotelierindia

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The Latest

Chef of two-Michelin-starred Greenhouse in Mayfair coming to Ossiano

Atlantis, The Palm’s Ossiano F&B venue will soon welcome British chef Alex Dilling to collaborate on an 11-course menu.

The Four Hands Dinner will include iced cauliflower and trout with a selection of canapes, including asparagus, hamachi, eel and kumquat, hibiscus and corn and pani puri yogurt. This will be followed by razor clam and seafoam, oyster vichyssoise, foie gras, and rhubarb condiment.

The menu will be paired with a choice of wines or other alcoholic beverages and musical entertainment.

Alex Dilling and Grégoire Berger

Priyam Chatterjee Becomes First Indian Chef To Receive French Honour

Priyam Chatterjee on Monday became the first Indian chef to be awarded the ''Chevalier de l''Ordre du Merite Agricoleto'' by the government of France to recognise his contribution towards reinventing the gastronomic scene in India.

Mr Chatterjee (30) is best known for revisiting the traditional dishes from his native state of West Bengal and giving it a French twist.

"I am living my dream at this moment because any form of words or dialogue will not justify this moment," he said.

Mr Chatterjee added that the two major factors influencing his culinary practice were that of his family and France.

Born into a Bengali family of "exceptional cooks and artists", where feasts were a regular affair, it was only natural for a young Mr Chatterjee to love everything about food, be it eating, or serving.

He realised French cuisine was his true calling during his very first professional stint at Park Hyatt in Hyderabad where he met French chef Jean Claude who trained Mr Chatterjee to "learn French cuisine, precisely and with passion."

"In the process, what he did was he made me fall in love with France completely!" the chef said.

Mr Chatterjee is currently the head chef at Jaan Restaurant Yacht in France, before which he was the head chef of Rooh, and Qla, both located in Mehrauli.

He also takes a keen interest in music as well as art.

"This is actually the first time that we are celebrating the talent of a young chef at this embassy by conferring this distinction.

"This honour recognizes your talent and your commitment to promoting French cuisine," Alexandre Ziegler, Ambassador of France to India, said.