Posted by Chef Hermes on May 24, 2010 · Comments Off
Widely regarded as one of the fore runners of the more avant garde type cooking in North America, Wylie Dufresne originally set out to study philosophy. He completed his BA in philosophy but some how ended up in kitchens. During the 90′s Wylie worked his way through the kitchens of Jean George Vongerichten. In 2003 … Read more
Filed under 5 Questions, Header Image · Tagged with Blumenthal, el Bulli, Fat Duck, Ferran, Great British Menu, Heston, Liquid Nitrogen, Michelin, Molecular Gastronomy, WD50, Wylie Dufresne
Posted by Chef Hermes on May 14, 2010 · Comments Off
Over the past 2 weeks we’ve been following Grant Achatz on Twitter, On the 3rd of May he announced on Twitter & Facebook that the next projects would be called NEXT restaurant & The Aviary Bar . The concept of NEXT is an intriguing one, with all the press releases we read, NEXT is the … Read more
Posted by Chef Hermes on April 28, 2010 · 4 Comments
So after we post our leak on the TableTalk forum, we received an incredible amount of interest in our little blog. Many thanks to all of you that took the time, it’s very flattering. Back to the subject in hand, as we said at the time we’d already done 2 posts on the Friday when our source … Read more
Posted by Chef Hermes on April 1, 2010 · 1 Comment
So the rumours have finally been confirmed, Jason Atherton is to leave Maze & Gordon Ramsay Holdings at the end of April. Speaking to Kerstin Kühn at The Caterer The rumours are true, I am leaving to do my own thing and I’m very excited about that. I’ve had nine good years with Gordon Ramsay and … Read more
Filed under Culinary life observations, Header Image, Rumours and Gossip · Tagged with el Bulli, Gordon Ramsay, Great British Menu, Jason Atherton, Mark Sargeant, Maze, Media, Michelin, Rosettes
Posted by Chef Hermes on March 5, 2010 · 1 Comment
Over the past 18 Months or so there has a small ripple of concern about so called ‘Molecular Gastromony’. Whilst the like’s of Adria, Blumenthal, Keller & McGee release a ‘Chefs Statement’ in Aug 2008, which is still on the Fat Duck website , the ripple of concern about the chemicals that they & their … Read more
