Our ambassador Jorge Jimenez "Goerge de la Beautiful" is very happy with his new Masterpro "toys". Don't miss the video he has recorded for you from Colombia: https://www.youtube.com/watch?v=tUu_uSp836k
Portuguese Chef Diogo Noronha tells us more about his life and where his passion for cooking comes from. Here is the full interview of our ambassador: http://www.cookandchefinstitute.com/interview.php?titulo=interview-with-the-chef-diogo-noronha-1
"GENEROSITY AND CREATIVITY ARE TWO ESSENTIAL CHARACSTERISTICS IN MY PROFESSION"
We interviewed Emanuela Tommolini, one of the most committed ambassadors to the C&C Foundation. Don't miss her interview here: http://www.cookandchefinstitute.com/interview.php?titulo=interview-with-the-chef-emanuela-tommolini-1
The Cook & Chef Institute Foundation presents Gardeniers with the Sustainable Gastronomy 2022 award.
Continuing with its social commitment and recognizing the work of all those entities related to sustainable gastronomy, the C&C Foundation grants the Sustainable Gastronomy award to the eco-social project Gardeniers promoted by the Aragonese Association of Intellectual Disability (ATADES). With this action ATADES claims the ability of its workers to put on the market ecological and organic products of the highest quality, as well as gardening services, outdoor decoration and sale of flowers and plants. Undoubtedly an inclusive project that tries to improve the lives of all those people who do not have it easy in today's society. Gardeniers is a social project that produces food with all the guarantees of quality and ecological seal and does so in alliance with organizations and foundations of high reliability in terms of innovation, trust and responsibility. The main focus of all its actions is to positively transform the lives of its workers. The award was presented by the president of the C&C Foundation, Mr. Alberto Forcano, together with the Foundation's ambassadors, Pepe Rodríguez and Samantha Vallejo-Nágera, to Jesús Soto, president of ATADES.
Don't miss the new interview with Chef Iliana de la Vega. Our ambassador has been introducing Mexican gastronomy in the USA for years. Here you have the direct link to the news:
http://www.cookandchefinstitute.com/interview.php?titulo=interview-with-the-chef-iliana-de-la-vega-1
1. Where does your passion for cooking come from?
When I was 17, decided to travel overseas, and I need to learn to cook just a few simple food when I was by myself overseas, so I learnt from few chefs from a restaurant where my parents used to go . Fascinated by the chef in the kitchen, that started the spark of my passion for cooking.
2. What is it that your profession has that others don't have?
I would say others don't have , just that my career now i am lucky not only I got to cook in the kitchen , but get to do many appearance for cooking, video content , represent many brands , ambassador for Tourism Western Australia and invited to many restaurants for collaboration.
3. If you could change your profession, what would it be?
None other than still being a chef. Still proud to be a chef. We are all artist.
4. Tell me three ingredients that you can't miss in your kitchen?
Garlic, ginger , chilli and 5 spices.
5. What is your favorite dish?
Too many, love a good curry fish head, steak, and steamed / roast chicken, prawns and my very favourite is roast pork.
6. Do you know any dish of the Spanish gastronomy?
Paella, Empanadas , Gazpacho,
7. What is your favorite specialty or recipe?
Dumplings, roast pork and many South Wast Asian dressing and chilli sauce.
8. Do you remember any recipe from your childhood that is special to you?
Eggs pork rolls, lo bak (tofu skin pork roll), home made tofu with dry shrimp and chilli.
9. What is it that makes your restaurant special?
Dishes are special curated from childhood and through the journey of travelling .
10. In the case of knowing any dish of Spanish gastronomy, would you dare to replicate it, ¿but in your own style?
Yes would definitely do it .
11. What does being an ambassador of the Cook and Chef Foundation bring to you?
Very proud to be selected as the Ambassador of this amazing foundation. The core principle of the foundation are also reflecting us as a chef. Creative, innovation and science in the kitchen.
"EXPERIENCE, WE SELL EXPERIENCE, WE DONT SELL FOOD!"
Chef Thiago Chiericatti is one of the most innovative Chefs in Brazil. Nonconformist by nature, he dares with everything and his gastronomy is the sum of many. In the following link you can read the full interview: http://www.cookandchefinstitute.com/interview.php?titulo=interview-with-the-chef-thiago-chiericatti-1