At the YYY Global Competition, we're passionate about discovering and empowering the future stars of the culinary world. Our platform celebrates diversity in cuisine and provides a unique opportunity for young chefs, waiters, and mixologists to showcase their talents on a global stage. We're thrilled to have Mag Tang, a renowned chef and wine advocate from Singapore. Her own culinary journey, deeply rooted in traditional Peranakan cuisine, embodies the spirit of our competition. ✨ Thank you, Mag Tang, for your kind words!
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Learn more about Aama Nepalese Cuisine! Where we talked about our mission, goals and more! Tara Poudel Aama Nepalese Cuisine
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Indulge in the flavors of authentic Filipino cuisine at Kanto Otso! From their famous sinigang ng ulo ng baboy to their hearty mami, this popular eatery will surely satisfy your cravings. Check out more business ideas like this at businessideas.ph. #filipinofood #businessideas #kantootso"
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SRES, SRS, ABR, MRP, SFR, CPRES, RENE, AHWD S FL Realtor/Snowbird Relocator; former Marvel Editor; Hilton Exec; Restaurant Columnist
Discover the fascinating connection between French and Italian cuisine! Read my latest article and explore the rich heritage and delicious flavors that shape these culinary traditions. #FrechFood #ItalianFood #FoodHistory #SouthFloridaDining #SouthFloridaFood
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https://maddycohen.com
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If you visited Salt & Palm Singapore, you could tell that Indonesian and Southeast Asian cuisine inspired Natasya Soetantyo and the team to create some of the menus. Read more from the Tatler article!
Salt & Palm’s Natasya Soetantyo loves Indonesian food, and it’s hard not to see why
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mounir harire 🇲🇦 "Excellence is in diversity and the way to progress is to know and compare the diversities of products, cultures and techniques" "My passion is the transmission of knowledge. That is to say: training professional collaborators, to whom I give the position of head chef or director" "It is important not to confuse fusion cuisine with confusion cuisine, which is what many chefs have done who have limited themselves to mixing without meaning..." "My goal is to preserve the difference: I would like to be the "anti-globalization chef". I am delighted to have influences, in favor of mixing, I love discovering cuisines, but I do not think that a single model should be created. The real danger is unification of cooking and thought" "Genius without the basis of a product has no meaning. But creativity, if there is no project, has no reason to exist either."
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Author of the Photography Books Spring Flowers ,Panoramic View,Food Art Designed and Abstract Essay. Podcasts Host of Abstract Essay,Food 101,Geography 101,Book 101 Review,and Movie101 Review.
Food 101 Volume 5: Japanese Cuisine takes you on a captivating culinary journey through the vibrant world of Japan's gastronomic delights. Immerse yourself in the rich tapestry of flavors, meticulous techniques, and exquisite presentation that define this revered culinary tradition. From the delicate balance of umami in a perfectly crafted sushi roll to the comforting warmth of a steaming bowl of ramen, each chapter of this volume unveils the secrets behind Japan's most beloved dishes. Discover the artistry of tempura as the batter dances and crisps, or witness the precision of a teppanyaki chef as they skillfully grill delectable ingredients before your eyes.
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Discover the secret behind the timeless flavors of Bengali cuisine in this exclusive blog post. Uncover the unique process of creating the famed "বজপও বনত পর রহল গনধর" and elevate your culinary skills to new heights. Learn more: https://ift.tt/hMKD7L3
