The winds of change blew through the mass of curls on my head as I trotted up the couple of stairs...Read More
Category: Chef Interviews
Chef Sōta Atsumi is a Japanese chef who has been working in Paris for the last twelve years. Sōta started his French experience studying in Lyon at the Estoffier school. There he earned the trust of Chef Troigros, who gave Sōta the chance to do a stage at his restaurant which was a wonderful six month experience.
Sōta then moved to Paris and the restaurant Stellas Maris, near the Champs Élysées, where he studied the basics of French gastronomy under Chef Yoshino for four years. After having spent one year at L’Atelier de Joel Robuchon, Chef Nakayama contacted Sōta to become Sous-Chef of his restaurant Toyo.
Born to culinary parents, Joan Roca’s earliest memories of cooking are with his mother in his...Read More
Anyone who has spent even one night working in a restaurant kitchen knows that isn’t a job that’s meant to last forever, but the good news is there is life after line cook. Adin Langille, Chef/Owner of Bowl and Blade in Brooklyn, NY is proof of that. Although he is one of the few that did get to hear “Oui, Chef” in his career, he’s found a way to use his time as a cook in some of the best kitchens in the country to create a concept that brings fine dining to the people in the most universal and accessible eating vessel….the humble bowl.Read More