DOCSLIB.ORG

Gordon Ramsay

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gordon Ramsay THE MACHINE THAT COULD SAVE THE OCEAN OS_42016.P00.indd 1 3/22/16 11:34 AM N11198_DP_SI_DOUBLE_PACKSHOTS_OPEN_SKIES_390X260_MARS_16.indd 1 armanibeauty.com Cate Blanchett 08/03/2016 10:09 the eau de parfum the eau de parfum intense #SaySì N11198_DP_SI_DOUBLE_PACKSHOTS_OPEN_SKIES_390X260_MARS_16.indd 2 08/03/2016 10:10 1400 years of art in one day. The art of architecture. An architecture for art. Inspired and inspiring. Museum of Islamic Art, Doha www.visitqatar.gov.qa İstinyePark Emirates Open Skies İlan.indd 2 21.03.2016 14:08 İstinyePark Emirates Open Skies İlan.indd 3 21.03.2016 14:08 Jackson’s family rings designed by Jermaine and created by A LEVEL ABOVE BREATHTAKING Soaring high at 555 meters, At the Top, Burj Khalifa SKY is fittingly Dubai’s most iconic destination. You can now enjoy exclusive access to the redefined, highest outdoor observatory in the world, spread across levels 148, 125 and 124 of the Burj Khalifa. With dedicated lounges, elevator access and complimentary refreshments, you will be personally escorted through stunning views and never seen before interactive experiences. #TouchtheSKY www.atthetop.ae EDITOR-IN-CHIEF Obaid Humaid Al Tayer MANAGING PARTNER & GROUP EDITOR Ian Fairservice EDITORIAL DIRECTOR Gina Johnson [email protected] GROUP EDITOR Mark Evans [email protected] SENIOR EDITOR Andrew Nagy [email protected] DIGITAL / PRINT DESIGNER Ralph Mancao [email protected] DIGITAL ANIMATOR Surajit Dutta [email protected] SUB EDITOR Salil Kumar [email protected] EDITORIAL ASSISTANT Londresa Flores [email protected] CONTRIBUTORS Andrew Birbeck, Marina Chetner, Gemma Correll, Daniel Huffman, Jamie Knights, Vincent Long, Matt Mostyn, Gareth Rees, Rebecca Rees, Sandra Tinari, Stuart Turton, Cover: Ralph Mancao CHIEF COMMERCIAL OFFICER Anthony Milne [email protected] GENERAL MANAGER GROUP SALES PUBLISHER GROUP SALES SENIOR SALES REGIONAL PRODUCTION DIRECTOR Martin Balmer MANAGER MANAGER MANAGER S Sunil Kumar Craig L. W. martin.balmer Jaya Shruti Srivastava ABU DHABI Wagstaff @motivate.ae Balakrishnan shruti.srivastava@ Imane Eddinari PRODUCTION craig.wagstaff [email protected] motivate.ae [email protected] MANAGER @motivate.ae R Murali Krishnan DEPUTY SALES MANAGER Amar Kamath EDITORIAL CONSULTANTS FOR EMIRATES EDITOR Manna Talib ARABIC EDITOR Hatem Omar DEPUTY EDITOR Catherine Freeman WEBSITE emirates.com INTERNATIONAL MEDIA REPRESENTATIVES AUSTRALIA/NEW ZEALAND Okeeffe Media; Tel + 61 894 472 734, [email protected] BELGIUM AND LUXEMBOURG M.P.S. Benelux; Tel +322 720 9799, [email protected] CHINA Publicitas Advertising; Tel +86 10 5879 5885 GERMANY IMV Internationale Medien Vermarktung GmbH; Tel +49 8151 550 8959, [email protected] HONG KONG/MALAYSIA/THAILAND Sonney Media Networks; Tel +852 2151 2351, [email protected] INDIA Media Star; Tel +91 22 4220 2103, [email protected] JAPAN Tandem Inc.; Tel + 81 3 3541 4166, [email protected] NETHERLANDS giO media; Tel +31 (0)6 22238420, [email protected] PAKISTAN D&S International News Agency; Tel +92 3235345727, [email protected] SWITZERLAND, FRANCE/ITALY & SPAIN IMM International; Tel +331 40 1300 30, [email protected] TURKEY Media Ltd.; Tel +90 212 275 51 52, [email protected] UK Spafax Inflight Media; Tel +44 207 906 2001, [email protected] USA Totem Brand Stories; Tel +1 4168475100, [email protected] Emirates takes care to ensure that all facts published herein are correct. In the event of any inaccuracy please contact the editor. Any opinion expressed is the honest belief of the author based on all available facts. Comments and facts should not be relied upon by the reader in taking commercial, legal, financial or other decisions. Articles are by their nature general and specialist advice should always be consulted before any actions are taken. 114,149 copies Media One Tower, Dubai Media City PO Box 2331, Dubai, UAE July – December 2015 Telephone: (+971 4) 427 3000 Fax: (+971 4) 428 2261 Email: [email protected] Printed by Emirates Printing Press, Dubai, UAE OS62_013 Flannel.indd 13 3/22/16 3:51 PM Welcome to the more human side of engineering. Premium materials and precise craftsmanship are unmistakable hallmarks of the entirely new 2016 Lincoln MKX. So is elegance in its most natural form – the beauty of available Bridge of Weir Deepsoft™ leather-trimmed cooled front seats and available open-pore wood. A convenient available 360-degree camera, especially useful when parking or maneuvering in tight areas, allows you to see up to two meters all the way around your vehicle. And making your driving experience even more extraordinary is an available Revel® Audio System. Designed to reproduce the live-music experience right in the comfort of your vehicle, it delivers remarkable acoustic clarity and true audiophile sound quality. Learn more at me.lincoln.com. 2016 LINCOLN MKX Bridge of Weir is a trademark of Bridge of Weir Leather Company Limited. Revel is a trademark of HARMAN International Industries, Incorporated. All rights reserved. As per GCC Standardization Organization (GSO) certification the 2016 Lincoln MKX 2.7L EcoBoost® engine generates 250 Kw at 5,250 rpm and 542 Nm of torque at 3,000 rpm EDITOR’S LETTER ANDREW NAGY ON THE COVER SENIOR EDITOR oyan Slat looks like he should ready to go by 2020. It’s inspiring stuff. be in One Direction. He’s If our cover story is looking at B fresh-faced, sports a boy band saving the planet, our second main haircut and appears; well, like any other feature, while not quite as lofty, is no 22-year-old young man, really. But Boyan less vital to the people living in Basque Slat might just change the world. country. After a decades-long struggle As young boy on a family holiday he for independence, the people of San noticed heavy plastic pollution in the Sebastián are hoping that their status waters of Greece. I’ll leave our writer, as a European Capital of Culture will Andrew Birbeck, to fill you in on the help promote the unique life they enjoy. details, but the gist of it is this: he went A city with a fierce sense of pride, its home, thought about the problem artistic community has come together and – this bit’s crucial as it’s where and there are big plans in place for THE MACHINE THAT COULD SAVE THE OCEAN “YOU MIGHT NOT THINK IT TO LOOK For this month’s cover image, our AT HIM, BUT THIS YOUNG MAN COULD designer, Ralph Mancao, gave his interpretation of a vital piece of ACTUALLY CHANGE THE WORLD” equipment in Ocean Cleanup project’s bid to rid the sea of its plastic. Head to most of us fall down when it comes to the rest of year, with a programme page 60 for more. saving the world – he decided to do that promotes peace and unity. If San something about it. Sebastián isn’t on your travel list for In 2013, Slat formed The Ocean 2016, then it really should be. Cleanup, a company aimed at dealing Finally, perhaps not quite as fresh- with the estimated eight million tons faced as Boyan Slat (but no less of plastic that enters the ocean every impressive) is Gordon Ramsay. He’s year. It’s been called the unsolvable built a reputation on fine food, a fiery problem and, in the course of the last temper, and an occasionally foul mouth. three years, he’s faced no small amount But as we sat down to dinner with him of scorn and raised eyebrows at the this month, we discovered a different suggestion that his ideas can work. side to the Scot. Head to page 31 to However, his testing has been positive see why he had to change, and how his and if all goes to plan, the largest ocean business empire is just getting started. cleanup operation in history could be Enjoy the issue. NOW AVAILABLE ON YOUR IPAD facebook.com/ twitter.com/ instagram.com/ openskiesmagazine openskiesmag openskiesmag LOOK OUT FOR THIS ICON ON EACH STORY IN OPEN SKIES FOR AN INSIGHT INTO THE WORLD OF EMIRATES | 15 | OS62_015 Editor's Letter.indd 15 3/22/16 4:55 PM Emirates NBD Skywards Credit Cards The world just got smaller Get up to 75,000* bonus Skywards Miles with Emirates NBD Skywards Credit Cards You can also enjoy: > Complimentary Emirates Skywards Silver membership > Unlimited access to 500+ airport lounges worldwide > Free 5 Nights / 6 Days through Marriott Vacation Club > Complimentary Rotana Rewards Exclusive Membership Apply now and start planning your next getaway! *Terms and Conditions apply. Earn bonus Skywards Miles as follows: 307860 a. Infinite Card: 25,000 Skywards Miles each on (i) Payment of Joining Fee (ii) Spend of USD 25,000 in 3 billing cycles & (iii) Spend of USD 7,500 with Emirates in 12 months b. Signature Card: 10,000 Skywards Miles each on (i) Payment of Joining Fee (ii) Spend of USD 10,000 in 3 billing cycles & (iii) Spend of USD 3,750 with Emirates in 12 months emiratesnbd.com/cards | To apply for a Credit Card, SMS ‘SKSK’ to 4456 Skywards_2016_OpenSkies_FP_Cave.indd 1 3/15/16 6:08 PM CONTENTS FRONT 22 26 28 31 36 Experience Flashback Entrepreneur Lunch With Stay 42 53 Neighbourhood Local Knowledge MAIN 60 68 What Lies Beneath Breaking The Storm BRIEFING 84 88 92 94 96 Emirates News Inside Emirates Destination Comfort Visas, Quick Connect & Quarantine Information 98 100 104 106 UAE Smart Gate Route Map The Fleet Knowledge | 17 | OS62_017 Contents.indd 17 3/22/16 3:54 PM CONTRIBUTORS APRIL Some of the people who helped create this issue of Open Skies ANDREW MARINA JAMIE VINCENT BIRBECK CHETNER KNIGHTS LONG Andrew is an Edinburgh-born Marina is an Australian-born Jamie is a freelance writer Vincent is a photographer and author, writer and blogger writer based in Los Angeles.
Load more

Recommended publications
  • Gordon Ramsay, a Konyha Fenegyereke
    Gordon Ramsay, a konyha fenegyereke Ha egy olyan vibráló, dinamikus, rutinos konyhaművész főz, mint Gordon Ramsay, gyorsan peregnek az események, ember legyen a talpán, aki a látottak alapján elkészíti az ételeket. Még szerencse, hogy ott a videó! Nemrég karácsonykor Gordon kétféle zseniális karácsonyi menüt készített, egy hagyományosat, és egy „alternatívat”. Utóbbi annyira megtetszett nekem, hogy elhatároztam, kipróbálom, és ezt ajánlom Önöknek is, ha majd itt az ideje! A receptek listája a cikk alján található. Névjegy: Gordon (James) Ramsay 1966 november 8-án született a skóciai Johnstone Renfrewshire- ben. Főszakács, médiaszemélyiség, étteremtulajdonos és szakíró, a A Brit Birodalom Érdemrendje kitüntetettje, több Michelin-csillag tulajdonosa. A Nem piskóta című könyvéből kiderül, hogyan lett egy nyomorban tengődő skót kissrácból akkora híresség, mint amilyenek a focisták vagy a filmsztárok: a szakács, akinek csúcsgasztronómiát képviselő étteremholdingja van, saját szakácsiskolával.Több mint 20 éttermével szerte a világban, New Yorktól a trianoni palotán át egészen Tokióig összesen 12 Michelin-csillagot szerzett. Ezzel, az étterembirodalommal rendelkező séfek között Ramsay a világon a harmadik, Joel Robuchon és Alain Ducasse után. Nagy-Britanniában jelenleg egyike annak a három szakácsnak, akik az éttermük színvonalát a legmagasabb, háromcsillagos szintre fejlesztették. Életútja Ötéves korában került Angliába. Egy lecsúszott brit család gyerekeként arról ábrándozott, hogy híres focista lesz, de egy térdsérülés következtében sportpályafutása megszakadt, és érdeklődése a főzés, a szállodaipar felé fordult. Az 1980-as évek késői szakaszában szakácssegédként dolgozott a Wroxton House Hotelben, majd a Wickham Arms konyháját üzemeltette, ahonnan távoznia kellett, mert összeszűrte a levet a tulajdonos feleségével. Ekkor Londonba költözött, ahol megfordult egy sor különböző konyhán, míg össze nem hozta a sors a temperamentumos Marco Pierre White-tal, aki a saját éttermébe, a Harveys-be hozta.
    [Show full text]
  • Victoria-London-Starts-Here-Summer
    DRINK FOOD CHARITY The art of wine at Discover the best Meet the Hotel Tate Britain restaurant deals School team SUMMER 2018 Victoria LONDON STARTS HERE SUMMER LOVIN’ Stylish looks to make a splash this season Summer Cover image: Accessorize 4 News Ruffle Swimsuit, £29. A concept store championing Photographer: emerging fashion designers Pete Pedonomou. opens its doors 10 What’s on 26 Food 34 Hotels Where to watch Wimbledon Why M Restaurant’s Etiquette is back on the in Victoria; plus an art show executive chef Michael Reid menu at one of the area’s for Prince Charles’ 70th lets the beef do the talking most historic boltholes 12 Art 30 Food 38 My travels The gallery on a mission to Bone Daddies founder Eccleston Square Hotel bring Iranian art to British Ross Shonhan talks foodie owner Olivia Byrne on her audiences favourites favourite destinations 14 Fashion 32 Gifts 40 Drink Step into summer with our Spoil your dad with a gift Gustavo Medina, sommelier round-up of the best looks from Victoria with our last- at Tate Britain, talks us from Victoria’s shops minute Father’s Day guide through a typical day 16 Beauty 42 Business Five must-have products that We take a look at plans will ensure you look your best to regenerate and revive on holiday Christchurch Gardens 18 Charity 44 Books The hospitality training Former magazine editor Clive scheme that is transforming Aslet explores the history of people’s lives Victoria in his new book 22 Food 46 History Meet the team behind The A remarkable set of merged Jones Family Kitchen in images contrasts
    [Show full text]
  • Hell's Kitchen – Gordon Ramsay Biography
    Hell’s Kitchen – Gordon Ramsay Biography Gordon Ramsay Head Chef, Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials, he was signed by the Scottish champions at age 15. Three years later he gave up professional football and went back to college to complete a course in hotel management. Ramsay then moved to London, where he joined Chef Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years, he moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joel Roubuchon. Here he was able to enhance his expertise in classic French cooking. In October 1993, Ramsay became chef of the newly opened Aubergine where he won many accolades, including two Michelin stars within three years of its debut. Chef Ramsay published his first cookbook, Passion for Flavour, in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for All Seasons was published in September 2000, followed by Just Desserts in September 2001, Secrets in 2003, Gordon Ramsay Makes It Easy in 2005, Gordon Ramsay's Sunday Lunch in 2006 and Gordon Ramsay's Fast Food. His latest cookbook, Gordon Ramsay's Healthy Appetite, was published in May 2008 and is the current No.
    [Show full text]
  • GORDON RAMSAY Renowned Celebrity Chef
    GORDON RAMSAY Renowned Celebrity Chef Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France. In 1993 Gordon became chef of Aubergine in London, which within three years, was awarded two Michelin stars. In 1998, at the age of 31, Ramsay set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which Topics quickly received the most prestigious accolade in the culinary world – three Michelin stars. Today, Restaurant Gordon Ramsay is London’s longest-running Celebrities restaurant to hold this award, and Ramsay is one of only four chefs in the UK to Entrepreneurship maintain three stars. Leadership Now internationally renowned, Gordon has opened a string of successful restaurants across the globe, from the UK to Italy to the United States and holds 7 Michelin stars. The Group continues to grow with two ventures in Doha, Qatar opened in 2012; a total of three restaurants in Las Vegas Gordon Ramsay Steak at Paris, GR Pub and Grill at Caesars Palace and GR BurGR at Planet Hollywood, also in 2012 and most recently in London Union Street Café in London’s Borough market (2013) and London House in Battersea (2014). Ramsay received an OBE (Order of the British Empire awarded by Queen Elizabeth II) in 2006 for services to the industry.
    [Show full text]
  • Overview Michelin Star Reputation Restaurant in Hospitality Industry
    OVERVIEW MICHELIN STAR REPUTATION RESTAURANT IN HOSPITALITY INDUSTRY Agung Gita Subakti Hotel Management Department, Faculty of Economic and Communication, BINUS University Jln. K. H. Syahdan No. 9, Palmerah, Jakarta Barat 11480 [email protected] ABSTRACT For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety. In this specific industry, experts play a decisive role, and reputation of restaurants and chefs are basically established according to their opinions. The aim of this paper is to overview some of the Restaurants achieving the Michelin Star Reputation and able to sustain it for years. Moreover, how these reputations are made and to understand better the development of gaining such a high reputation. Keywords: restaurant, Michelin Star ABSTRAK Bagi banyak koki dan Restaurateur, penghargaan untuk restoran mereka – satu bintang atau lebih Michelin Guide Rouge, menggambarkan penghargaan secara umum, pengakuan akan karya mereka, dan juga pubikasi penting yang meningkatkan ketenaran. Pada industri yang spesifik ini, para ahli memainkan peran yang menentukan, dan reputasi restoran dan koki dibentuk dari pendapat mereka. Tujuan penelitian adalah untuk menggambarkan beberapa restoran yang mendapatkan Michelin Star Reputation dan mampu mempertahankannya bertahun-tahun. Lebih lanjut, bagaimana reputasi ini dibuat dan untuk memahami perkembangan dalam memperoleh reputasi tinggi tersebut. Kata kunci: restoran, Michelin Star 290 BINUS BUSINESS REVIEW Vol. 4 No. 1 Mei 2013: 290-299 INTRODUCTION Restaurant, the word appeared in the 16th century and meant at first a food which "restores" (from restaurer, to restore), and was used more specifically for a rich, highly flavored soup thought capable of restoring lost strength.
    [Show full text]
  • Elite Traveler Top 100 Restaurants in the World – Press Coverage
    2015 PR Coverage Super-rich lose taste for London restaurants Claer Barrett Chef Heston Blumenthal outside The Fat Duck restaurant, which slipped to 5th position in Elite Traveler's survey Chef Heston Blumenthal outside The Fat Duck restaurant, which slipped to 5th position in Elite Traveler's survey. The super-rich are losing their appetite for fine dining in London, according to an annual survey of the world’s top 100 restaurants, with the number of UK eateries dropping by a quarter and every British entry slipping in the rankings. Voted for by regular private jet passengers, of the eight UK venues to make the cut this year, only one made the top 10 — The Fat Duck in Bray, which slipped two places to rank fifth. Individual UK entries fell by an average of 16 places. Voted for by regular private jet passengers, of the eight UK venues to make the cut this year, only one made the top 10 — The Fat Duck in Bray, which slipped two places to rank fifth. Individual UK entries fell by an average of 16 places. Four restaurants — Alain Ducasse at the Dorchester, Zuma and Nobu in London, plus The Waterside Inn at Bray — fell out of this year’s top 100 list, compiled by Elite Traveler, a lifestyle magazine distributed on private jets. The international survey saw 17 new entries, but none were from London despite a wave of new openings in the capital in recent years. The accolade of best restaurant in the world went to Chicago’s Alinea — the fourth consecutive year it has topped the poll — and the US overtook France, with 19 restaurants featured to France’s 14.
    [Show full text]
  • Bread Street Kitchen
    Bread Street Kitchen Introduction Internationally-renowned chef Gordon Ramsay has teamed up with Marina Bay Sands to bring his successful concept from London – Bread Street Kitchen – to Singapore. The double storey restaurant and bar serves British European fare in a lively and bustling space facing the spectacular waterfront of Marina Bay. Guests can savour British favourites reinvented by the multi-Michelin starred chef, including signature dishes such as Pork Belly, Fish and Chips and Roasted Veal Carpaccio, as well as BSK Burger, with melted Monterey Jack cheese and smoked bacon ketchup in a brioche bun. Starters are similarly distinctive – headlined by King Crab Cocktail with apple and pink peppercorn, Tamarind Spiced Chicken Wings and Seabass Carpaccio. The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines. At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites. The Team Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France.
    [Show full text]
  • Le Gavroche1.Pdf
    1967 - 2007 4 0 t h A N N I V E R S A R Y 1 c l i v E c H R i ST i AN ( l o N d o N ) , U N i T 1 0 1 , 1 ST F l o o R , S o UTH d o m E , c H E l SEA H AR b o UR d E S i g N c E N T R E , l o N d o N S W 1 0 0 X E c l i v E c HR i ST i AN T E l: 020 7349 9200 4 0 t h A N N I V E R S A R Y 2 4 0 t h A N N I V E R S A R Y 3 48 CONTENTS 8 The Roux brothers in Great Britain – a culinary success story 9 An introduction to Le Gavroche 75 13 Setting the standard – by Matthew Fort, food critic 29 40th Anniversary party at Le Gavroche 41 A birthday party to remember – by Margaret Clancy – food writer/critic 43 Newspaper reviews 46 Rolls Royce – the Phantom Drophead Coupé 88 48 The godfather of the ‘Art of the table’ – Silvano Giraldin 51 Michel Roux Jr – Chef de Cuisine 59 The man in the wings – by Jack Valenti 75 What the celebrity chefs say about Le Gavroche 88 The Capital Hotel and Retaurant Le Gavroche 43 Upper Brook Street, 7 8 92 Le Gavroche – Awards London W1K 7QR [email protected] 97 www.le-gavroche.co.uk 97 Cooking, shooting, fishing – Jane Pruden talks to www.michelroux.co.uk Michel Roux Jr and his father, Albert Tel: 020 7408 0881 Tel: 020 7499 1826 103 Vive le France – Michel Roux and Silvano Giraldin choose Fax: 020 7491 4387 To hire Le Gavroche for a private six of their favourite restaurants on the Cote d’Azure function please call Silvano Giraldin on 020 7499 1826 111 A selection of menus at Le Gavroche...
    [Show full text]
  • Festival Culinaire Bernard Loiseau
    Festival Culinaire Bernard Loiseau 25 MARCH TO 02 APRIL 2017 AT CONSTANCE BELLE MARE PLAGE Table des matières Table of contents Personnalités Introduction 5 28 to 34 The special guests Message de Jean-Jacques Vallet Les Chefs étoilés 6 36 to 41 Message from Jean-Jacques Vallet The starred Chefs Message de Dominique Loiseau Chefs des îles 7 43 to 45 Message from Dominique Loiseau Island Chefs Les membres du jury Constance Hotels and Resorts 8 to 9 47 to 52 The jury members Le Concours Constance Pâtisserie Relais Bernard Loiseau 10 to 11 55 The Constance Pastry Competition Le Concours Nespresso Café Gourmand Bernard Loiseau 12 to 13 57 The Nespresso “Café Gourmand” Competition Le concept Trophée Deutz 14 58 The concept Deutz Trophy Les critères de notation Le Concours Constance Sommellerie 15 59 The assessment’s criterias The Constance Sommelier Competition Le programme de la semaine Le Concours Constance “art de la table” 18 to 19 61 The week’s program The Constance “art of the table” Competition La remise des prix Le Concours Constance Cocktails 20 63 The prize giving The Constance Cocktails Competition Les membres fondateurs Repères historiques 22 to 23 65 to 69 The founding members Historical landmarks Les organisateurs 24 to 27 The organisers 3 L’objectif principal de ce Festival est de favoriser l’échange, le savoir-faire, l’expérience et les connaissances entre les professionnels participants, et de rassembler des hommes et femmes venus d’horizons divers autour d’une passion commune : l’amour de la cuisine et l’art de la table.
    [Show full text]
  • Gender Barriers and Facilitators Faced by Women Chefs in the Gastronomy and the ‘Haute Cuisine’ Fields
    Gender barriers and facilitators faced by women chefs in the gastronomy and the ‘Haute Cuisine’ fields Business Management Department Universitat Politèchnica de València A thesis for the degree of PhD in Business Administration Valencia, October 2017 Author: Majd Haddaji Supervisors: Jose Albors-Garrigós Purificación García-Segov Resum La cuina és una tasca subjecta al gènere. A l'àmbit domèstic és responsabilitat principal de la dona i, professionalment, és predominantment masculina. En aquesta tesi, s'investiguen les raons darrere la segregació de gènere al lloc de treball a la cuina i per què hi ha poques dones Chefs a l'Alta Cuin. Ademés dels factors d'èxit per a les dones Chefs actuals i com han sigut capaços de superar aquests obstacles. El nostre estudi va a combinar la investigació quantitativa i la qualitativa. Metodologia. Després d’una extensa revisió de la lliteratura acadèmica, es va realitzar un estudi de diversos casos de dones Chefs amb dos i tres estreles Michelin. També es van organitzar entrevistes i grups enfocats a les dones Chefs en València. Finalment, es va realitzar una enquesta (202 participants) dirigida a Chefs i professionals de la cuina de diferent sexe, edat, país i lloc professional. Les principals barreres que enfronten les dones són: la cultura masculina establida, les condicions al lloc de treball i la conciliació familiar. Les tasques domèstiques estan disparment distribuïdes, la qual cosa presenta una desavantatge per a les dones, especialment per a les que treballen en la cuina professional. Com a resultat, els resulta difícil romandre i evolucionar professionalment en la cuina. II Ademés, és més fàcil per als hòmens Chefs adquirir reconeiximent píblic i llançar el seu propi restaurant.
    [Show full text]
  • Bread Street Kitchen
    Bread Street Kitchen Introduction Internationally-renowned chef Gordon Ramsay has teamed up with Marina Bay Sands to bring his successful concept from London – Bread Street Kitchen – to Singapore. The double storey restaurant and bar serves British European fare in a lively and bustling space facing the spectacular waterfront of Marina Bay. Guests can savour British favourites reinvented by the multi-Michelin starred chef, including signature dishes such as Pork Belly, Fish and Chips and Roasted Veal Carpaccio, as well as BSK Burger, with melted Monterey Jack cheese, spicy sriracha mayo in a brioche bun. Starters are similarly distinctive – headlined by King Crab Cocktail with apple and pink peppercorn, Tamarind Spiced Chicken Wings and Seabass Carpaccio. The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines. At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites. The Team Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France.
    [Show full text]
  • Scatter Her Ashes Heine Bakkeid
    AUSTRALIA NOVEMBER 2020 Scatter Her Ashes Heine Bakkeid Thorkild Aske returns in the second novel in this brilliant, darkly funny crime series from a fresh voice in Nordic Noir Description Praise for the Thorkild Aske series: 'Stephen King has got himself a Norwegian crime heir' - Ekstra Bladet 'Wonderfully creepy' - Daily Mail 'A gripping, atmospheric novel and a first outing for Aske. More are promised Co I can't wait' - Saga 'At a stroke, Bakkeid has entered the upper echelons of Norwegian crime writing' - Barry Forshaw Disgraced, damaged former police officer Thorkild Aske has stopped taking his painkillers after his last experience searching for the missing in northern Norway. Wracked by withdrawal and desperate for work, he reluctantly agrees to investigate the disappearance of two schoolgirls for bestselling crime writer Milla Lind Co but he soon discovers that Lind's interest in the case is not, as she claims, simply research for her latest novel. When Thorkild discovers that her previous investigator was murdered on the job, no-one will explain why Co all he has to go on are files about unrelated cases from all across Norway. Oh, and his ex-wife wants to talk. What could possibly go wrong? About the Author Heine Bakkeid grew up in the rugged landscape of northern Norway. His Thorkild Aske crime series is highly acclaimed by critics in his home country, and has earned him a reputation as a virtuoso of darkly atmospheric suspense. Anne Bruce graduated from Glasgow University with degrees in Norwegian and English. She lives in Scotland. Price: AU $29.99 NZ $32.99 ISBN: 9781526610829 Format: C-Format PB Package Type: PAPERBACK Dimensions: 0h x 0w mm Extent: 304 pages Bic1: Bic2: <Unrelated Table> Author now living: Raven Books AUSTRALIA NOVEMBER 2020 Scatter Her Ashes 8 Copy Pack Contains 8 copies of Scatter Her Ashes, plus a free reading copy.
    [Show full text]