BEST EMERGING CHEFS SERIES:
This Series of Q & A (with recipes) is realized to raise awareness of these young emerging, original and creative chefs from around the world. Through their culinary passion and expertise, they bring the world of ‘’Gastronomy’’ to another level. Humbly, I hope to find these chefs and give them a voice before the popular media seized them. This is not a blog, this Series is the first theme for a future Cahier on Food & Gastronomy.
The choice of chefs is based on many personal criterias, these are ”coup de coeur”. They are chosen after extensive readings (books, newspapers, magazines) and reviewing as well as their reputation (local). It is certain that many are forgotten, but those chosen are leaders and creators of exceptions. I could have chosen 20, 30, 50 or 100 chefs, but instead, I decided to pick (in first) 35 chefs from around the globe… but I will continue, one chef by month. I have too much happiness to discover and interact with chefs who trace their own path. Note that the position (number) is not important, no difference between #50 or #10, simply by increasing order.
I have, throughout the interviews noticed some significant trends, influences and a very creative and dynamic cuisine in the world. You’ll discover the chefs of Australia, Belgium, England, France, Hong Kong, Italy, Singapore and several from the Scandinavian countries.
The chefs are grouped by country or region. Most of the interviews were done (and written) in English, a few were done in French or translated from another language.
I sincerely hope that you have as much pleasure reading them as I had writing them for you. Enjoy the Series…
THE HEADER IS A PHOTO BY THE GREAT PHOTOGRAPHER PER-ANDERS JORGENSEN OF AN RECIPE (VEAL LEGS, BLOOD PUDDING, BONE-MARROW POWDER AND BUTCHER’S GLOVE) BY CHEFS OLA RUDIN AND SEBASTIAN PERSSON, FORMER TRIO RESTAURANT/MALMÖ.)
PER-ANDERS JORGENSEN BIO:
Photographer, born Sweden 1965. Since first encountering food photography 15 years ago when approached by upmarket foodie magazine ”Gourmet” he has tried to see beyond the stereotypes of food photography. Using almost exclusively natural daylight he has worked with top chefs and clients all over the world transforming dishes and produce into visually thrilling pictures as well as photographing portraits that touch the soul using his background as an award winning reportage and celebrity photographer.
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