Beyond borders with Fermin Azuke, group executive chef Salvaje
Globetrotting Venezuelian chef Fermin Azuke is group executive chef and partner of Salvaje, an innovative concept that redefines Japanese cuisine. Here, he shares his experiences in the culinary world and what motivates him in the kitchen.
Water : the refreshing alternative for 2024
Water varieties are fast becoming the soft drinks of choice among today’s consumers, meeting rising demand for healthier alternatives to sugary sodas. We asked two experts, Anistacia Barrak-Barber and Mohamad Chaaban, to talk us through the latest industry trends, from appetizing infusions to the bubbliest beverages around.
Here’s why we love bella Italia’s delicious cuisine
Rediscovering the past In recent years, I’ve sensed a return to roots in cuisine – a rediscovery of the past, involving methods like fermentation and aging fish. Other trends include the use of ingredients from around the world, facilitated by globalization. Looking ahead, I see the future of Italian gastronomy including a more pronounced return to origins, especially to the authentic taste of the product.
