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Cuisine-Digest-Vol02issue04 A Culinary Journey with the Masters Volume 2 | Issue 4 | `300 Chefs & Biodiversity As they connect farm and fork, Chefs can tell the story of colourful, biodiverse ingredients by championing them inside and outside of the kitchen Editor’s Note Food enthusiasts and fellow Chefs, Welcome to the tenth issue of Cuisine Digest magazine for Chefs! We are living in interesting times that offer us challenges as well as opportunities as culinarians. The centre of our lives – personal and professional – is food. It has a far-reaching impact on health of individuals and nations, farming practices and agriculture, livelihoods and future, and the restaurant and hotel business. Nature is declining globally at rates unprecedented in human history – and the rate of species extinctions is accelerating, with grave impacts on people around the world now likely, warns a landmark new report from the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES). One million animal and plant species are now threatened with extinction, says the report, which finds that the world is relying on an ever smaller number of foodstuffs to feed a growing population that’s expected to rise to around 10 billion people by 2050. Earlier, the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems was released which presented key takeaways and specific actions that food service professionals can take to contribute to the Great Food Transformation. With 3 billion people malnourished globally and a food production system damaging the planet, it suggests a transformation of global eating habits, improved food production systems and a reduction in food waste. It is time for Chefs to adopt a responsible attitude towards the future of the guest, the nation, the planet and a sustainable food system. Among our other explorations in this issue, we take a virtual trip to Iceland with Chef Gissur Gudmundsson to discover the country’s food culture in international cuisine. Chef Garima of Michelin- starred restaurant Gaa in Bangkok shares her journey as an entrepreneur Chef. When life gives you lemons, you squeeze ‘em to make a lemonade! In our ingredient section, we indulge in the sour taste that refresh us in the summers. Talking of summers, how can one forget the king of fruits – the mango! Chef Arvind Prasad explores the unique sweetness of mangoes in the confectionery section. Take a look at what is creating a buzz in the culinary world. Hope to get your comments and suggestions. Culinary Regards, Chef Sudhir Sibal Editor Photo: Shutterstock Photo: Volume 2 | Issue 4 | Cuisine Digest 03 A leading brand. Our Culinary Masters CHEF MANJIT GILL CHEF SUDHIR SIBAL Culinary Director, Cuisine Digest Editor, Cuisine Digest Chef Gill is the President of the Chef Sibal is the former Vice Indian Federation of Culinary President (Hotels) of India Tourism Associations (IFCA), the umbrella Development Corporation (ITDC) body for all the Chefs’ associations with three decades of experience in India. Internationally, he is as a Chef. He is the Ambassador, the Chairman of the WorldChefs’ Cultural Heritage World Chefs Without Borders (WCWB), has represented Committee with over 100 countries as its members. India at the exclusive gastronomic world club of Chefs to Chef’s recipes and food philosophy are regularly featured the Head of States – Le Club des Chefs des Chefs (CCC) in Indian and global news media. and is a WACS-approved culinary judge. CHEF THOMAS A GUGLER GILLES BRAGARD CHEF CHRISTOPHER KOETKE President, Founder- VP (Strategy WorldChefs Secretary, Le & Industry (WACS) Club des Chefs Relations), With hundreds des Chefs (CCC) Kendall Culinary of international French food Institute, USA honours as couturier and An Executive a Master Chef, this globetrotting entrepreneur – who over a chat with Chef and a culinary educator, certified dynamic culinary master does world-famous Master Chef Paul by American Culinary Federation numerous TV Shows, writes Bocuse – had founded in 1977, the (ACF), Koetke comes with 37 years of cookbooks, conducts Master Classes elite club of Chefs to the heads of experience. Awarded Chef of the Year globally and is invited to judge states of countries, Le Club des Chefs for 1996-97 by the Chicago Chapter of culinary contests internationally. des Chefs, brings his experience to the International Wine and Food Society Fluently conversant in 9 languages, Cuisine Digest. Serving as the CCC and Cooking Teacher of the Year by the Chef Gugler leads the WorldChefs Secretary, he promotes culinary International Association of Culinary (WACS) as its President. diplomacy at the international level. Professionals (IACP), among others. Dr CHEF SOUNDARAJAN SANDEEP ARORA General Indian Whisky Secretary, Indian Expert Federation Leading whisky Photo: Shutterstock Photo: of Culinary connoisseur Associations in India, Arora (IFCA) has introduced A versatile Chef heading the the nation to premium and rare Kitchens of Mahindra Holidays and whiskies from around the globe. Resorts India Ltd, India as their Director at Spiritual Luxury Living, Corporate Executive Chef, Dr Chef this well-travelled spirit-promoter Soundararajan dons multiple hats – has exclusive whisky experiences as Chairman of the WACS’ Marketing to share – pairing whisky with Committee, Founder General food – and is the ‘Exclusive Indian Secretary of IFCA, and also the Representative’ of the world’s most- Founder of the South India Culinary read whisky journal – the Whisky custom solutions for bakery & confectionery Association (SICA). Magazine UK. Salva Industrial SA. Sandeep Chanana-India & SAARC Sales Manager Volume 2 | Issue 4 | Cuisine Digest 05 +91 98 10 29 85 78 | [email protected] | www.salva.es Volume 2 | Issue 4 Bi-Monthly Magazine Published By White Plate Network LLP PUBLISHER Tipish Mahajan EDITOR Chef Sudhir Sibal CULINARY DIRECTOR Chef Manjit Gill ASSOCIATE EDITOR Urvashi Sibal CREATIVE DirecTOR Peali Dutta Gupta ART DIRECTOR Shamik Kundu www.pealidezine.com PHOTOGRAPHY Kapil Mohan Urvashi Sibal CONTRIBUTING WRITERS INTERNATIONAL Chef Thomas A Gugler, Chef Gissur Gudmundsson, Gilles Bragard, Paul Newnham, Piedad Fernandez Paredes, Chef Garima Arora (Gaa, Bangkok), Chef Zyad Hilal, Chef Jihad El Chami (Sahara Star), Rocio Irisarri INDIAN Dr Chef Soundararajan (Club Mahindra), Chef Arvind Prasad (Whitecaps International) RECIPES Chef Gissur Gudmundsson, Chef Velu Muruguan (Sheraton New Delhi Hotel), Chef Jihad El Chami, Chef Garima Arora, Chef Sandeep Sadanandan (Byg Brewski Brewing Co), Chef Arvind Prasad Cover Photo: Shutterstock CONTACT US [email protected] for editorial content [email protected]/[email protected] for advertising and subscriptions WWW.cuisineDigesT.COM CUISINE DIGEST - WHITE PLATE NETWORK LLP 8173 B-11, Vasant Kunj, New Delhi, India Cuisine Digest does not accept responsibility for returning unsolicited manuscripts and photographs. All unsolicited material should be accompanied by self-addressed envelope and sufficient postage. Printed & Published by Tipish Mahajan on behalf of White Plate LLP and printed at Creative Graphics, 88, DSIDC Complex, Okhla Industrial Area, Phase I, New Delhi 110020. Editor: Sudhir Sibal DISCLAIMER: The opinions, beliefs and viewpoints expressed by the various contributors to this publication as well as the recipes do not necessarily reflect the opinions of Cuisine Digest and we do not hold responsibility for the outcome of the recipes shared here. © Reproduction in whole or in part without written permission of the publisher is prohibited. All rights reserved. On the Menu PORTION AWARENESS All About Balance | 38 The food service industry is looking for ways to offer healthier choices while continuing to keep guests satisfied, shares Nestle COLUMNS COVER STORY INGREDIENT Professional Nutripro FOOD IN AID Food and Biodiversity: The Chef Connect | 10 A Tale of Two Citruses | 42 BEVERAGES Worldchefs Without A million species are threatened with extinction, says a A symbol of misfortune, or a must-have taste to perk up food in Borders gets things landmark UN report on biodiversity, Chef Sudhir Sibal explores every kitchen? Urvashi Sibal finds out what makes lemon the sour Artisan Wines | 60 rolling for the people in how Chefs Can contribute towards “transformative changes” fruit that everyone is so sweet on Biodynamic farming need and the unfortunate needed to restore and protect nature, before it is too late? extends to your wine and in different part of the FESTIVE FOOD its tasting as well, reveals world | 22 RESTAURANT JOURNEY Piedad Fernández Paredes Fasting, Feasting | 50 discussing artisan wines SEASON WISE! Gaa: A Chef’s Journey to a Michelin Star | 24 The holy month of Ramadan is a time to fast during the day and a Alter cooking and diet The first Indian woman Chef whose restaurant has reason to bond over subsequent feasting – says Chef Zyad Hilal as the season changes been awarded with a Michelin star, Chef Garima Arora REGULARS to include tastes that shares her restaurant journey of Gaa in Bangkok with us PATISSERIE correspond to it for better culinarY NEWS health, says Ayurveda | 36 INTERNATIONAL CUISINE Baking Mangoes! | 54 A round-up of recent What would a baker bake with the juicy summer fruit, culinary news and events A UNIQUE WORKPLACE Food from the Land we ask Chef Arvind Prasad from across the globe | 64 How exactly does working of Ice & Fire | 30 INNOVation in the restaurant or hotel Icelandic food is no longer just GOURMET FOOD A look at Product Innovations
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