On November 4th, 2024, during the occasion of the eighth edition of The Best Chef Awards, an AREA Talks session was organized, bringing together culinary excellences to discuss the theme “The Future of Food.” The discussion revolved around sustainability, the preservation of local heritage, and the transformative power of gastronomy, showcasing the chefs’ vision for […]

Have you ever wondered about the power of food? Isn’t it wonderful to be able to sit in a comfortable armchair, think for a while, and come to the conclusion that “today I would eat…”? So what? The culinary offerings and multitude of possibilities are sometimes overwhelming. And when we think about it, it turns […]

The Covid-19 pandemic continues to evoke mixed feelings, from rage and fear to sadness. Attempts at transformation and adaptation have touched all sectors of society, but few have been hit as hard as the restaurant industry. From closures and financial problems to innovative adaptations and the emergence of new dining concepts, the pandemic has profoundly […]

While street food and fine dining may seem to occupy opposite ends of the gastronomic spectrum, these culinary styles often draw inspiration from each other, influencing flavors, techniques, and even presentation. Moreover, the ever-changing trends in the food-service industry are constantly transforming the face of both. A Source of Inspiration Fine dining draws from many […]

Taking the art of food presentation to a new level, culinary trompe l’oeil blurs the lines between reality and illusion in a fun and imaginative way, deriving its name from the French word meaning “to trick the eye.” Photo: Instagram @madonnina_del_pescatore_  by @thekingsoftaste The Beginnings of Culinary Trompe l’Oeil The concept of trompe l’oeil roots […]

Recent years have been years of rapid and significant changes. It’s no wonder that we turn to sustainability, we care about the environment, our health and the future of our planet. Behind these big words lie small and often arduous actions. Movements that respond to all challenges and focus on locality. Often known for their […]

In the constantly evolving world of gastronomy, where culinary traditions intertwine and flavors converge, chefs sometimes face the challenge of limited access to native ingredients. Whether due to geographic restrictions, seasonal fluctuations, or local market constraints, the unavailability of familiar ingredients can be a significant obstacle. But rather than succumb to these limitations, chefs have […]

Fine dining is an art, a delightful experience filled with emotions, sometimes enigmatic, not always accessible to everyone, but certainly worth experiencing. Crafting a gourmet meal resembles a meticulously choreographed performance, where each dish plays a vital role in the culinary narrative. Let’s transition from the language of poetry to a more grounded exploration of […]

It’s no wonder that filmmakers try to recreate and showcase fascinating stories from the lives of restaurants and chefs. However, they also shed a different light on the world of high-class gastronomy and criticize certain behaviors. To some extent, people have established the stereotype of a psychopathic chef who obsessively cooks and bullies his employees […]

The world of fine dining is an exciting adventure for guests, combining craftsmanship, precision, and the taste of talented chefs. However, behind the scenes, a constant pressure looms. Chefs are tasked with meeting the expectations of guests, critics, and maintaining high standards that align with prestigious awards. This creates an extremely demanding and stressful environment […]

Evolution of fine dining Fine dining, with its delicious flavors, impeccable service and elegant atmosphere, has transformed into a cultural institution valued by food lovers all over the world. But how did this sophisticated form of dining come about? Origin: a glance at culinary history Exquisite cuisine has its roots in ancient civilizations, where eating […]

Fine dining is an extraordinary adventure during which we let ourselves be guided by the chef, the food and the waiters. In many countries, we will leave the appreciation of this adventure to the guests, who will be able to honor them and thank them appropriately. Tipping culture is a complex and diverse issue, influenced […]

In the concluding segment of the “Origins & Future” panel discussion, the legendary chef Ferran Adriá took center stage, unraveling profound observations about the culinary world. History vs. Tradition Adriá emphasized the supremacy of history over tradition. He states, “Knowing history is much more important than knowing tradition because tradition is constantly changing, and history […]

After the panel discussion, the audience engaged in a lively question-and-answer session, addressing crucial topics such as globalization, the preservation of traditional cuisine, and the role of artificial intelligence in the culinary industry. A participant from Crete expressed curiosity about the concept of seed exchange and the global promotion of Latin American ingredients and cuisines. […]

What does tradition mean in the context of the future? How do we envision the future while remaining rooted in our heritage? Chef Jorge Vallejo eloquently articulates the essence: “Each of us strives to represent our country, our culture, and our people through food.” This mindset sets the stage for an in-depth exploration of “Origins […]

Wilson Alonzo Yaaxche Deeply in love with his native Yucatán, Wilson Alonzo is a young individual who ventures into culinary research. His primary goal is to contribute to the preservation of the gastronomy of his region through teaching and learning methods. His work as a researcher has played a significant role in the documentation and […]

Junghyun Park Atomix Junghyun Park is the owner and executive chef of Atoboy and Atomix in New York City’s NoMad neighborhood. Chef Junghyun Park, who often goes by the abbreviated name ‘JP’, has his roots in Seoul, South Korea, where he was born and raised. Having grown up with a natural curiosity and passion for […]

Manu Buffara Manu First Brazilian woman with a tasting menu Opened in January 2011, Manu Restaurant is the first ever in Brazil headed up by a woman chef to serve only a tasting menu. Manu Restaurant has five tables, serves 20 people per night and are in tune with the cutting-edge trends of culinary, working […]

Celebrating Coffee Excellence Through History, Goals, and Its Importance to Gastronomy The Rich History of Cup of Excellence Cup of Excellence, often abbreviated as CoE, is an annual coffee competition and auction that began in 1999. It revolutionized the coffee industry by spotlighting exceptional coffees from around the world. The competition was initiated to identify […]

Mariana Poo Mayo Traspatio Maya A leader of access to market area of Fundación Haciendas del Mundo Maya and Commercial Director of Traspatio Maya. Mariana Poo is a Bachelor of business administration born in Mexico City. She began her career in advertising agencies developing in the commercial and marketing area. She is currently in charge […]

Rodolfo Guzman Boragó Rodolfo Guzman is a Chilean Chef widely recognized as one of Latin America’s most influential and innovative. Guzman grew up surrounded by the flavors and aromas of traditional Chilean cuisine. He studied culinary arts in Chile and later in Spain, where he trained in the best kitchens in the country, including Mugaritz. […]

Jorge Vallejo Quintonil Jorge Vallejo was born in Mexico City in 1978. From an early age, he was interested in cooking and food. Vallejo is passionate about preserving Mexico’s culinary traditions and draws inspiration from the country’s rich history and culture. He believes that food can serve as a powerful tool to connect people and […]

In most cultures, the seasons dictated the rhythm and speed of life. In the past, the circadian rhythm, work and kitchen were adapted to them. Today, most ingredients can be found in the supermarket all year round. Meanwhile, adjusting our diet to the seasons can positively affect our feelings of being rooted in culture and […]

Sous-vide cooking, plating methods, and ingredient choices—these gastronomic trends resemble virals on the Internet. They often emerge from various sources and prominently position themselves on restaurant menus or in the way chefs prepare dishes. However, while one culinary trend may remain niche or fade away over time, other have the potential to shape the culinary […]

Cookbooks, the gastronomic bibles, accompany everyone from eminent chefs to home cooks. Filled with a plethora of flavor combinations, ingredients, and preparation methods, they hold the essence of recipes that goes beyond their surface. Have you ever considered viewing a recipe as a historical record of a region, country, or ingredient? Or some products, like… […]

You are probably no stranger to the UNESCO acronym and you can name some monuments in your area that are on this list. The abbreviation comes from the words “United Nations Educational, Scientific and Cultural Organization”. The organization was established after the Second World War (November 16, 1945) to protect peace and the heritage of […]

Social media has become an indispensable part of our lives, and we constantly carry smartphones as companions. In today’s digital age, businesses, including restaurants, put themselves at a significant disadvantage if they are not present on social media platforms. These platforms have brought about a revolution in the way businesses promote themselves, and the food […]

Dynamic prices in tourism aren’t a surprise. If you often travel by plane, you may even know which days of the week are best to buy tickets and how many weeks before the planned trip you should do it. Hotels usually lower their prices in the off-season to attract tourists, and raise prices during the […]

In terms of political correctness, we all have to be very careful. People are (and rightly so) increasingly sensitive to the world’s ignorance of their culture and are closely watching the mass culture’s narration about them. On the other hand, it’s easy to offend someone with no bad intentions at all. How to tell the […]

Anton Ego quickly captures attention. He is a famous food critic from the animated film Ratatouille. His character embodies a distinctive, intimidating presence and refined taste. Does this portrayal accurately represent food critics? No, but pop culture has successfully perpetuated this image. It portrays him as a destroyer, whose reviews can lead the chef and […]

The avocado trend in Western culture has been going on for years. Every self-respecting modern hipster cafe has avocado toast on the menu. Food influences praise their health and beauty properties. But how does the avocado craze affect our planet? Not-so-green traveler Until recently, the avocado was a regional fruit of South and Central America, […]

The pandemic has halted the entire world, influencing various aspects of our lives. In the post-pandemic years, we are paying more and more attention to finding balance. The work-home schedule no longer makes sense for many of us. We desire more, but in a positive way, pay attention to the fact that work gives us […]

The development of technology significantly impacts every area of life, including gastronomy. We have all heard about artificial intelligence. In the cinema, we have witnessed armies of robots fighting in the name of humanity. And who hasn’t dreamed of having C-3PO as a companion? Enthusiasts of artificial intelligence envision robotic restaurants and embark on incredible […]

During the second part of this year’s Area Talks event, we raised a very important topic with our guests. Eric Vildgaard (Jordnær, Denmark), Leonor Espinosa (Leo, Colombia), Alexandra Forbes (GQ Brasil), Dabiz Muñoz (DiverXO, Spain), and Małgosia Minta (Vogue, Poland) honored us with their presence. The moderator was the irreplaceable Rafael Tonon (Eater, Brazil). We […]

On the first panel of the Area Talks, we touched on “Food and Peace” subject. Taking into account the recent events in the world, this topic seems particularly important to us. We are, of course, talking about the war in Ukraine. The discussion panel was attended by: Diego Guerrero (DStage, Spain), Fatmata Binta (Fulani Kitchen, […]

Addiction, sexism, long working hours… The dark side of gastronomy has recently become a very popular topic. And what about bright sides? We were talking about these issues with our panel’s guests. Our guests were: Syrco Bakker from Pure C Restaurant – a very adventurous and dedicated chef and talented culinary artist. Michael van der […]

Creating a sustainable food system in the face of the changing climate is now a major challenge. Is there room for this in the world of gastronomy? One of our guests was Hannah van Zanten from Wageningen University, an associate professor of the farming system ecology group. She’s an expert in the domain of circular […]

“We took something from everywhere, but we have respect for our own region”. Dutch gastronomy – is it really that creative and open-minded? Our guests were Jonnie and Thérèse Boer from De Librije – Jonny Boer is the head of the three-star restaurant in Zwolle and he runs it together with his wife Thérèse, who […]

“Fine Dining is like high fashion for clothing and F1 for cars, it’s something that will always exist.” It’s not about restaurants where you go just for the food. It’s about places where you go for an amazing experience.