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Showing posts from November, 2024

Open Balkan and wine vison 2024 Belgrade Serbia

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 I just returned back from the trip of the year, open Balkan in Belgrade was held for the third year and are growing like crazy to this years 500 exhibitors and when the new exhibition center opens up in 2027 and world expo in the same year will be a game changer. Let me tell you a bit of what we do here (check my other post from last year) A collectives judging panel comes to Belgrade and judge the competitions and different categories with me to push, motivate and encourage the young chefs from the Balkan region to excel in the culinary field and create even more and better future for the gastronomy in the Balkans next year I hope for more competitors from the other countries) Its amazing to see how the junior chefs are taking last years feedback and are pushing to new heights, it makes this old heart very happy to see, feedback is the most important key factor for us to share and to push this junior chefs in the direction where they can showcase true culinary talent. Non of this...

How to avoid getting sick eating salad

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 Eating salad in Egypt is always on your own risk and this can easily destroy your vacation, you have to go safe with food here even if its hot, humid and you crave for that light lunch or dinner, dont do it!! The Nile is the only source of water for most farmers and considering the pollution that transfer to the plants is an immense danger for us humans to consume. But, at the same time there is farmers that do have their own water supplies and irrigation system that cultivates the most amazing greeneries  around, like Mr Makkar whos farm we have visited many times just to have a look at what is in season, great guy producing stunning veggies, and also safe to consume.

British airways presentation airline catering

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 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?