The secrets from the Chef & Sommelier

 The world is full of airlines, small big or even huge, BA is one of the oldest still around and we where really exited to have them up for a menu presentation in one of our catering units, its always extremely challenging to provide food that looks great on ground but still excellent when you serve it onboard to the costumers read my previous post regarding on board food)  in my opinion we did a great job providing very nice selection including all the constraints provided by the customer (type of food, price, service type, flavor profile and many more) here are some of the options, whats your feedback?

 Well its this time again to visit Belgrade and open Balkan competition 2024 and I cant wait to see all the competitors, my jury members, organization committee members, friends and all the other crazy bunch that I love so much. Open Balkan and wine vision is a great opportunity for people to sample the best from the region and really discover what is happening and the progression in Wine and food that are leaving a trademark for the whole of Balkan, a trade show at its best and I hope to catch up with some of you there. 22-24 November and some pictures from last year

 When the world was different and the Warsaw pact was still something people talked about and the cold war was in its heydays I started my 5 years apprenticeship it was in August 1980 and I really did took the devil in hand and promised to stay put for 5 years or leave now!! I got a small 1 bedroom apartment, food at work, chef cloths (I didn't need any civilian) no salary ,  12 hours workday and free only on Sundays but still needed to serve lunch for the owners.  I created a perfect environment and routine for myself during these years and my days was like this for 5 years. 12 h work with 1 hour break between service where I hade wine training 1 h running around the neighborhood as exercise 2 h cookbook reading (mandatory) 8 h sleep 1 h  divided in shower and cleaning apartment All of this was strictly controlled and monitored  but I had no problem to adapt, in my mind I was sure that this would make me a stronger cook and push me way ahead of my same age group, I can tell you so

 As a chef I love different plate designs that actually trigger my food design and I strongly believe that the right food on the right plate makes a hell of a difference both aesthetic, visual and taste, nice food always taste nicer for most people. Having fun in the kitchen and to elaborate new textures , colors and visual aspects is great for the creative mindset and its so much fun, here are a few samples

 Master Chef, what a title to reflect on, what does it mean and who is it for? I get this question all the time and I always thing thru my answer very carefully depending on who is asking, a armature or a young student or a young aspiring chef or a senior cook or a very senior and experienced chef, so here is my 5 sec. Master chef the tv show have nothing, NOTHING to do with real live Kitchen production and the contestants are for sure very good home cooks and the food is most of the time delicious but to be a chef in a professional environment are something very different and you need to have 1. Its a passion not a hobby 2. consistency 3. endurance, mental and physical  4. strong and crazy mindset  5. focus out of control 6. live the life of a chef 7. say goodbye to your social normal life 8. To search for the culinary holy grail 9. Know your craft and how to execute 10. follow instruction  This points have nothing to do with whatever TV show you are watching, but unfortunately the co

 ZOOBA is a local restaurant with multiple outlets and even one in new York, absolutely amazing Egyptian cuisine where they serve the dishes with pride and a history lesson if you ask, I had the privilege to visit them now many times and It always blows me away how tasty and delicious the food are and the on the spot baked Arabic bread is fantastic. There are a lot to say when you talk about specifically Egyptian food, actually very few dishes is from here, and many more are imports from Lebanon, Syria and rest of the meddle east but at ZOOBA they are trying to showcase the soul of Egyptian cuisine, thank you Chef Mostafa with team and I will see you soon again. PS they have a outlet at the new grand museum and a perfect stop for lunch)