The secrets from the Chef & Sommelier

 https://www.unicrestaurantibiza.com/en I am not joking but there is a restaurant in Ibiza that actually took my name for no reason and opened up their restaurant, I dont know what to say about this but it feels strange when people ask me if I'm involved in the operation, obviously is the chef French and arrogant as they can be he probably dont give a shit until my lawyers will contact him to ask why and how, the Unic family might be very small but still proud  so if anyone are visiting Ibiza go there and let me know what you thing, it looks ok from the photos I have seen. 

 The most known and famous pyramids are of curse the 3 big ones in Giza where many people daily visit and its one of the world wonders and must see, feel and touch, but the even more interesting is the Saqqara burial plains just south of Giza where the pyramid of Djoser is still the biggest, oldest and most impressive step stone pyramid with several graves still discovered daily, the area are full of excavating sites and many graves are open for visiting with less physical problems like other where you need to climb very steep, another advantage to visit here its much less crowded and not all the touristic crap like in Giza witch at times can be terrible, so if you are here you have to pay Djoser and his friends a visit.  

 As a chef I feel pride in taking very good care of my personal equipment (also others) like knifes, pots and pans even in my home in Sweden or Cairo, I try to keep the same procedures to clean, sharp and maintain my tool box, I payed so much money for my things that it becomes ridiculous at this point but as a chef I love new things !! shiny and sharp >-)  Its interesting how many times I walk in kitchens and see great quality pans neglected and not cleaned properly, it gives my shivers and also tells me that the management does not care about what they serve or customer care, it all starts in the back of house, If you really want to try the level of restaurant make a visit to the bathrooms, this will tell you al lot about the establishment, only clever owners put attenti0ns to details, here in Cairo I visit many so called fancy restaurants with absolutely no attentions to details, they spend a fortune to look fancy and they dont understand what really makes people coming back, the

 You all know how much I enjoyed my time working in SG and also my family and friends who visit me there, many of my chefs friends around stayed a couple of days before heeding to another Asian destination, all of then came for the food and to experience the hawker culture in SG but also in Malaysia. To eat here is a cheep adventure and you can find almost everything at the hawker centers around town, sooo many and so little time, you need years just to visit some of them, simply wonderful and not expensive, I was fortune enough to have really good local friends who all the time showed me around to try new and exiting food, some very good and some very strange but exciting of curse, I would say to all chefs out there, visit SG if you want to taste, learn, experience new and totally out of your comfort zone new flavors, here is some of the foods sampled. Majulah Singapura 

 People who know me also know that I am not really a religious person but I do like the history behind all religions and to visit the for many people holy places and sanctuary's on my travels, some are very cool with great story telling behind and some are only just a place for people to be closer to their god, I don't judge anyone in their believes as long as they not try to convince me on theirs. The cathedral of Sveti Sava in Belgrade Serbia is one of the nicest places I have ever visited and only beaten by Hagia Sophia in Istanbul, the temple of Sava have been constructed over many years with stops along the way and are now 98 % finished and a must see if you ever visit Belgrade(that you should) The story tells that the Turks during the Ottoman occupation burned the body Of Sava on top of the hill to crush the resistance from the Serbs, but did the opposite of curse!! that's us Serbs, we always goes our own way, if you visit the temple please book a tour guide to get as

 I need to add more to the complexity of airline catering on my previous post, to satisfy customers and clients is always a challenge especially if person don't understand how taste and aroma is affected when you fly on different types of aircrafts, what happen is that your taste buds dries out and so does your nostrils whish ultimately change your perception off taste, what taste good on the ground changes after a few hours in the air, little bit depending, for me I know that my taste changes on flights more than 5 hours. older aircrafts change more and quicker that new aircrafts due to the differences in cabin pressure, modern less, older more as a simple rule and that makes the food even more difficult to cook, remember that as now in my current unit we do roughly 15 000 meals per day and its impossible to create food as for every individual passenger "you" some like it hot and spicy, some less salty, some more sweet and then put religious, cultural perspective on top

 I see a lot of social media revues and personal postings from people not in the industry, yes everyone is entitled to have an opinion regarding what is served onboard but also need to be realistic, as an airline caterer I have seen and heard things that I am very selected about because I know most of the time the reason behind when people complaint, let me give you randomly some samples why people complaint want to be upgraded want to have a refund ticket or extra flights just in very bad mood and stressed and the partner bitching around because you can be a dickhead Karin knows everything expectations when not a regular flyer and asking for 1 class service paying for Economy first timers flying business class and expect 1 class treatment and so many more...... but I thing foremost people compare airline food on board with restaurants on ground without realizing the complexity of serving people with regenerated food (reheating on aircraft) I know that most caterers out there take prid