Topic: Interviews / page 2 of 4
Legacy & Evolution: A Conversation with a Kaiseki Legend

Legacy & Evolution: A Conversation with a Kaiseki Legend

Luxeat Insider · 6th ED.

Legacy & Evolution: A Conversation with a Kaiseki Legend

Luxeat Insider · 6th ED.

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki. Born in 1960, Kunio Tokuoka has brought…

25
Dec '20
Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Luxeat Insider · 5th ED.

Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Luxeat Insider · 5th ED.

James Beard Award winner, Nancy Singleton Hachisu is an expert of unique and authentic Japanese cuisine. Born and raised in California, she first went to Japan over 32-years ago where she now lives on a farm with her Japanese husband and their family. On a quest to advocate for Japan’s…

13
Nov '20
Yukari Sakamoto: The Secrets of Japanese Home Cooking

Yukari Sakamoto: The Secrets of Japanese Home Cooking

Luxeat Insider · 5th ED.

Yukari Sakamoto: The Secrets of Japanese Home Cooking

Luxeat Insider · 5th ED.

Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. She teaches classes on food, wine,…

13
Nov '20
About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

On September 19th 2020, Luxeat started the first Luxeat panel about the Perfect Ingredient.Panel participants were discussing ingredients from the childhood memories and the importance of ingredients in home cooking and in restaurants, also asking the question if we must always be using local and seasonal produce. The group was…

21
Oct '20
Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Luxeat Insider · 4th ED.

Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Luxeat Insider · 4th ED.

British architect Charlotte Skene Catling and her partner, artist Adam Lowe, know something about structure and space. They also know about representation and taste. She is the co-founder of the architectural firm Skene Catling de la Peña, while he re-imagines and materializes physical sites using digital technology with Factum Arte…

17
Sep '20
A theory of the creation of a dish

A theory of the creation of a dish

Luxeat Insider · 4th ED.

A theory of the creation of a dish

Luxeat Insider · 4th ED.

By Besim Hatinoglu PART I – A MONOLOGUE Food is art. We often hear this stereotyped premise and it is utterly vague. What is food? Does it refer to ingredients or a dish? The most plausible answer is that a dish is a work of art and cooking is a…

17
Sep '20
Portrait of a Mediterranean Chef: Gérald Passedat

Portrait of a Mediterranean Chef: Gérald Passedat

Luxeat Insider · 3rd ED.

Portrait of a Mediterranean Chef: Gérald Passedat

Luxeat Insider · 3rd ED.

Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that…

7
Aug '20
Maria Canabal, cooking up a future for women in hospitality

Maria Canabal, cooking up a future for women in hospitality

Luxeat Insider · 3rd ED.

Maria Canabal, cooking up a future for women in hospitality

Luxeat Insider · 3rd ED.

Championing women’s roles in the culinary world, Maria Canabal occupies many functions. She is a Journalist (at Nouvel Obs, Gourmet, Monocle, amongst other international media), author (Coquilles Saint-Jacques, El Celler de Can Roca: Cocinando un Tributo) and founder of Parabere Forum, the first and most important annual event for women…

7
Aug '20
The grand tortellini debate or Don’t mess with the Nonna!

The grand tortellini debate or Don’t mess with the Nonna!

Luxeat Insider · 2nd ED.

The grand tortellini debate or Don’t mess with the Nonna!

Luxeat Insider · 2nd ED.

by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually consider this fame a double edged sword; on one hand the expertise and the selection of products on which our country prides itself and on the…

27
Jun '20
Matt Goulding: putting words to food

Matt Goulding: putting words to food

Luxeat Insider · 2nd ED.

Matt Goulding: putting words to food

Luxeat Insider · 2nd ED.

Matt Goulding doesn’t do things by halves, and his recent James Beard award for Dining and Travel writing—specifically for his piece dubbed “Slice of Tokyo: How Japan Became a Pizza Hotspot”, for Airbnb Magazine—attests to this. Before writing about pizza, he learned how to make it, by becoming a certified…

27
Jun '20