17 May 2021 ⢠10:30pm
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From London to Mexico City, we ask culinary icons across the globe to share their best-kept cookery secrets
With more time on our hands over the last year, many of us have taken the opportunity to experiment in the kitchen. In fact, a recent survey of 2,000 adults found that more than half of us are using new ingredients more when we cook at home.Â
Though we might not be able to emulate them completely, the chefs we admire can inspire us to be bolder and braver in our own kitchens. Here, five of the worldâs best chefs from restaurants participating in American Expressâ Global Dining Collection share their tips, kitchen hacks and the lessons theyâve learned that lead to greatness on the plate.
Bob Bob Ricard
Credit: Paul Winch-Furness
Hospitality has been one of the industries hit hardest by coronavirus restrictions, but restaurants are finally gearing up for reopening. After a year of home deliveries and meal kits, ‘makeaways’ and pre-made cocktails – plus a brief four months of adjusting to the new normal – how will luxury dining look post lockdown? Here, Michelin-starred chefs and restaurateurs give an advance taste of what we’ve been missing.
Luxury on a plate
“People want to get dressed up and experience the very best that life has to offer,” says Ollie Dabbous, chef patron of Hide on Piccadilly. “They are going to prioritise eating out over other less experiential luxuries and will want a more premium experience.”
The Drinks Business
10 December 2020 By Lucy Shaw
Having trained under the wing of Pierre Koffmann, Bruno Loubet and Gary Rhodes, industry veteran Anthony Demetre founded several top London restaurants, including Arbutus in Soho and Les Deux Salons in Covent Garden. He is currently chef/proprietor of Wild Honey St James and, due to a passion for aromatised wine, runs a vermouth bar in Coal Drops Yard.
Describe to me your earliest food memory….
Helping my grandmother in the kitchen from an early age. She was a typical Greek granny – always busy in the kitchen. From the age of about 10 I’d act as her commis chef, putting egg whites into chocolate mousse; pulling the flesh from chickens. I loved both the solace of being in the kitchen with my granny, and getting away from my warring parents!