Food guide – Cocina Con Carmen http://cocinaconcarmen.com/ Wed, 23 Nov 2022 06:04:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://cocinaconcarmen.com/wp-content/uploads/2021/06/icon-2021-06-24T184718.286.png Food guide – Cocina Con Carmen http://cocinaconcarmen.com/ 32 32 Nicholas Deligiannis named Victoria’s Young Chef of the Year in The Age Good Food guide https://cocinaconcarmen.com/nicholas-deligiannis-named-victorias-young-chef-of-the-year-in-the-age-good-food-guide/ Wed, 23 Nov 2022 03:27:19 +0000 https://cocinaconcarmen.com/nicholas-deligiannis-named-victorias-young-chef-of-the-year-in-the-age-good-food-guide/ Nicholas Deligiannis, born and raised in Melbourne, has been named Victoria’s Young Chef of the Year in this year’s The Age Good Food guide. The 28-year-old Greek Australian was announced among Victoria’s top finalists earlier this month and managed to beat out other promising names in the industry such as Ronith Arlikatti, Oliver Garrioch, Saavni […]]]>

Nicholas Deligiannis, born and raised in Melbourne, has been named Victoria’s Young Chef of the Year in this year’s The Age Good Food guide.

The 28-year-old Greek Australian was announced among Victoria’s top finalists earlier this month and managed to beat out other promising names in the industry such as Ronith Arlikatti, Oliver Garrioch, Saavni Krishnan, Sriram Aditya Suresh and Cameron Tay-Yap.

Deligiannis took to Instagram to share the happy news, captioning the award announcement saying, “What an amazing night, spent with the most talented people in the hospitality industry. Proud of everyone involved in @audreys.sorrento’s first year in the guide, it pushes the envelope for us and we will only get better.”

Victoria’s Young Chef of the Year has had his eye on an award his entire career which began in his family’s restaurant, turning pizza at age 8.

“I’m hospo until the end,” he said after his win.

Deligiannis’ talent began to catch the eye when he apprenticed at Jacques Reymond restaurant, followed by a position at Bistro Gitan before moving to London for a dive into a faster and more competitive cooking culture. Back in Melbourne, Deligiannis took part in several events before her decision to drop anchor on the Mornington Peninsula as head chef at seafood-focused Audrey’s.

]]>
Bama Price in Nigeria, Ingredients, Uses and Benefits https://cocinaconcarmen.com/bama-price-in-nigeria-ingredients-uses-and-benefits/ Fri, 18 Nov 2022 07:30:20 +0000 https://cocinaconcarmen.com/bama-price-in-nigeria-ingredients-uses-and-benefits/ Bama Price in Nigeria – Bama is an amazing ingredient used to make several dishes. In this article, we are going to review the Bama product. Many people have often complained about fake Bama products. That is why in this article we will teach you how to identify the original Bama. You will also learn […]]]>

Bama Price in Nigeria – Bama is an amazing ingredient used to make several dishes. In this article, we are going to review the Bama product. Many people have often complained about fake Bama products. That is why in this article we will teach you how to identify the original Bama. You will also learn about the uses and benefits of Bama products and why to buy original Bama. Keep reading to see all the details, and reviews of Bama.Nigeria Information Guide

Also Read: 20 Best Food Processors in Nigeria and Their Prices

In this article, we will provide detailed information on the following;

Also Read: 20 Types of Drinks in Nigeria, Nature, Popular Brands and Their Prices

About Bama Mayonnaise

Bama mayonnaise recipe native in the United States of America over 80 years ago and has since spread throughout Africa. The first batch of locally produced Bama mayonnaise was rolled out on April 20, 2020 at its new state-of-the-art mayonnaise factory in Ogun State.

With its exquisite taste, Bama satisfies the most demanding African palates, accompanying some of the most traditional local recipes, and it is currently a bestseller in many African countries, including Nigeria.

The rich history of the spread serves as the foundation of the brand. Bama is a flavor that spreads moments of love with its “unique delicious taste” when applied to bread, fresh vegetable sandwiches and other meals.20 Best Food Processors in Nigeria and Their Prices

Also Read: 9 Indomie in Nigeria and Their Prices

Bama mayonnaise price in Nigeria

Bama mayonnaise is very popular in Nigeria and is sold in various supermarkets, stores, malls and grocery stores across the country. Bama mayonnaise can also be purchased from online stores like Jumia and Konga and delivered to your doorstep.4 Best Vodka In Nigeria And Their Prices

The current price of Bama Real Mayonnaise – 946ml is ₦1400. While Bama Real Mayonnaise 236ml is priced at ₦600. Note that the price may vary slightly from store to store depending on your location and other factors.

Also read: How to prepare Zobo Drink

Uses and Benefits of Bama Mayonnaise

Bama Mayonnaise is a nutritious spreadable mayonnaise and dips produced under strict quality control. It has a real traditional mayonnaise flavor that is suitable for bread, salads, coleslaw, dips and many other applications. It adds the finishing touch the salad so richly deserves. Bama mayonnaise is rich in vitamin K, vitamin E, choline and minerals like potassium, selenium and sodium. It functions as a source of omega-3 fatty acids and each component of the condiment provides additional nutritional benefits. LEG Result

The olive oil base aids digestion and the lime juice provides vitamin C. It contains dietary fiber as well as antioxidants. It contains unsaturated fatty acids, which reduce the risk of coronary heart disease, and eggs contain protein, which promotes healthy muscle and tissue growth. So the next time you decide to make your sandwich without mayo, reconsider. Every day eat Bama mayonnaise with breakfast, lunch, dinner and other foods.

Bama Mayonnaise Price on Jumia

Bama Real Mayonnaise 946ml is sold on Jumia for ₦2,600. You can place an order on Jumia and have your Bama Mayonnaise delivered to your doorstep. Available payment methods include cash on delivery and electronic payment. Delivery will be made within 3 to 8 days maximum. You can also find other sizes of Bama mayonnaise on Jumia. You can also get bigger discounts when you buy Bama mayonnaise in bulk or in cartons.LEG Form

Also Read: Jigsimur Health Drink Price in Nigeria, Uses, Benefits

Price of Mayonnaise Bama on Konga

Konga sells Bama Real Mayonnaise 946ml for ₦2,100. You can order Konga’s Bama Mayonnaise by visiting Konga’s website and your Bama Mayonnaise will be delivered to your doorstep. Cash on delivery and electronic payment are both accepted methods of payment. Delivery will take between 3 and 8 days. Bama mayonnaise is also available in other sizes on Konga. You can also get bigger discounts if you buy Bama mayonnaise in bulk or in cartons.LEG Result

Check LEG Result

Check and confirm: How much is Dollar to Naira

👇👇👇👇👇

Information is power!

Don’t miss any valuable information or opportunity that can positively and permanently change your life, business and family.

👇👇👇👇👇

Click here to join our Google group

For the latest updates on news, jobs and business ideas and opportunities.

Copyright warning!

The contents of this website may not be republished, reproduced or redistributed, in whole or in part, without proper permission or acknowledgment.
.
Appropriate acknowledgment includes, but is not limited to (a) A BACK TO ARTICLE LINK in the case of republication in online media, (b) proper referencing in the case of use in research , magazine, brochure or for academic purposes.
.
All content is protected by the Digital Millennium Copyright Act 1996 (DMCA).
.

The images, unless otherwise stated, are taken directly from the web, if some images have been inserted by mistake in violation of copyright, please contact the administrator for immediate removal.

.
We publish all content with good intentions. If you own this content and believe that your copyrights have been violated or infringed, please contact us at [infoguidenigeria@gmail.com] for immediate withdrawal.

🤑 Start making money from home today!

👉 Get the voucher FREE FOOTBALL PREDICTION TIPS and guides today. Click here

.

👍 Advertise your business here!

With over 1 million unique users per month across all channels, we have a large audience to present your products and services to you. Simply contact us via 👉 marketing@infoguidenigeria.com.

🤑 Earn money now!

👉 Earn money by writing for us. Apply for Freelance Writing Jobs in Nigeria.

👉 Earn Money as InfoGuideNigeria Advertising Agents, find out more here

.

]]>
Connie Forbin’s Guide to Being a Good Restaurant Customer https://cocinaconcarmen.com/connie-forbins-guide-to-being-a-good-restaurant-customer/ Tue, 15 Nov 2022 20:17:35 +0000 https://cocinaconcarmen.com/connie-forbins-guide-to-being-a-good-restaurant-customer/ Talk show host and late-night comedian James Corden was recently banned – then unbanned – from New York’s Balthazar restaurant after a manager reported two instances of inexcusable behavior, as recounted by the owner of the restaurant. restaurant Keith McNally on Instagram. A report said Corden demanded drinks on the house after a hair was […]]]>

Talk show host and late-night comedian James Corden was recently banned – then unbanned – from New York’s Balthazar restaurant after a manager reported two instances of inexcusable behavior, as recounted by the owner of the restaurant. restaurant Keith McNally on Instagram.

A report said Corden demanded drinks on the house after a hair was found in his food. The other involved an egg yolk omelette that Corden’s wife ordered that had a bit of white in it. McNally claims Corden yelled at the server, prompting the ban. It was lifted after Corden called McNally and apologized.

Anyone who works in the service industry knows that making the customer feel as comfortable as possible is the top priority. The idea that the customer is always right is alive and well, but I think we’ve all decided that as a society there are lines and boundaries that shouldn’t be crossed.

Connie Forbin, longtime captain of the French Room, has perfected the art of service over the past 37 years. Although serving is her job, she offers some tips on how to be a good guest while dining at any restaurant.

Honor your reservation time

Forbin knows things happen when it comes to sticking to a reservation time– keys get lost or shoes go missing – but it is important to show up in time for a reservation.

“This time is reserved for us to serve you,” she said. “Your end time, you can’t control once you’re there.”

Forbin talks specifically about the French room’s catering policy, but adhering to a reservation time is an industry-wide standard. Guests have about an hour and a half for tea in the French Room, and when guests are late, it cuts into their time for eating and drinking.

If you are late for your reservation, this clashes with all reservations that follow yours. And that can sometimes interfere with your own service, Forbin says.

“If we have seven tables coming in at 11 a.m., we have staff for that, we’re prepared for that,” she says. “But if you don’t show up until 30 minutes later and we have several other tables, we are not able to give you the best service.”

Be mindful if you have a large group

Another reservation tip, especially if you have a lot of people in your group, is to make sure all or most of the group can make it to the reservation, preferably at the same time, says Forbin.

Forbin remembers a group of 20 who had only four who showed up on the day of the reservation without notice. She cites several reasons why this can be a problem.

Instead of taking multiple tables, the group only took one, which meant that empty tables could have been reserved by other guests. And not only did the restaurant have to prepare and organize the tables for the party, but they also had to redirect the staff to take care of this reservation.

The kitchen, anticipating a bigger party, probably prepared enough food for a large group, which was wasted once it couldn’t be eaten, Forbin says.

For this reason, restaurants are turning to cancellation fees. Not all restaurants do this, but in a place like The French Room, that can sometimes mean being charged per head that doesn’t show up.

“Please” and “Thank you” go a long way

It goes without saying that being kind and courteous to servers is one of the best ways to be a good guest. And yes, that means saying “please” and “thank you” to your server.

“Although we are servers and serve you, we are still human,” says Forbin. “We still have feelings.”

Forbin says customers who are kind generally receive the best service. And that’s because servers in any part of the industry appreciate it.

“It’s just human nature,” she said. “You want to gravitate to where you feel good.”

Author

Nataly Keomoungkhoun

Nataly Keomoungkhoun

See profile

Nataly Keomoungkhoun joined D Magazine as Online Restaurant Editor in 2022. She previously worked at the Dallas Morning News,…

]]>
Meet the Finalists for Victoria’s Restaurant of the Year https://cocinaconcarmen.com/meet-the-finalists-for-victorias-restaurant-of-the-year/ Fri, 11 Nov 2022 21:09:20 +0000 https://cocinaconcarmen.com/meet-the-finalists-for-victorias-restaurant-of-the-year/ From look-at-me luxury to eco-consciousness, Victoria’s finalists for the Good food guide‘s Restaurant of the Year are a high definition snapshot of the most important culinary trends of the last 12 months. The six finalists for the Guide’s most prestigious award are Aru, Gimlet, Grill Americano, Navi, O.My and Vue de Monde. Opening snacks at […]]]>

From look-at-me luxury to eco-consciousness, Victoria’s finalists for the Good food guide‘s Restaurant of the Year are a high definition snapshot of the most important culinary trends of the last 12 months.

The six finalists for the Guide’s most prestigious award are Aru, Gimlet, Grill Americano, Navi, O.My and Vue de Monde.

Opening snacks at Navi in ​​Yarraville Photo: Ed Sloane



“It’s a really eclectic list, and the finalists reflect some of the key themes we’ve noticed this year,” said Roslyn Grundy, editor of this year’s Guide.

Navi, a small independent restaurant in Yarraville, champions low-waste cuisine that remains luxurious. Not throwing away the fish bones and using them to make sauces takes a lot longer, but the alternative – throwing out bags of garnish every week – isn’t an option for owner-chef Julian Hills.

Food wasted in landfills accounts for 3% of Australia’s greenhouse gas emissions; 70% of what is wasted is edible.

Vue de Monde, has amassed 22 years of business, in part reflecting the loyalty of Melbourne diners.

Vue de Monde, has amassed 22 years of business, in part reflecting the loyalty of Melbourne diners. Photo: Luis Enrique Ascui



Hills thinks fine dining restaurants like Navi should set an example for other restaurants.

“You have to do it and you have to show it’s doable.”

Plastic is another focus. “We’ve gotten to the point where one roll of Glad Wrap lasts us a year,” Hill says.

At O.My in Beaconsfield, the team grows all of their fruits and vegetables on a 2.5-hectare farm a 15-minute drive from the restaurant. It takes farm-to-table meals to the next level.

“The people behind these restaurants are thought leaders,” says Grundy. “They think more broadly about their place in society.”

Gimlet and Grill Americano, on the other hand, offer a postcard of mid-century glamour, a luxurious time you seemingly can’t get enough of. Reservations at The Gimlet are hard to come by even mid-week, especially as it was the only Australian venue to make the World’s 50 Best Restaurants list this year.

Tomato pie at O.My in Beaconsfield, where all the fruits and vegetables are grown on the team's farm.

Tomato pie at O.My in Beaconsfield, where all the fruits and vegetables are grown on the team’s farm. Photo: Simon Schluter



But while old-fashioned indulgence is back, critics are also eyeing the new guard. Urban restaurant Aru combines Southeast Asian ingredients and wood-fired cuisine in an exciting, contemporary package that breaks all the rules of fine dining.

There’s a duck sausage snack on homemade white bread that you pick up and eat with your hands, just like you would at a sausage sizzle.

These restaurants answer the question of whether gastronomy is dead with a defiant “no”. Instead, they redefine what fine dining means.

Grill Americano snacks (cichetti) on the sea bass, including potato focaccia with green olive butter, Americano oysters,...

Grill Americano snacks (cichetti) on the sea bass, including potato focaccia with green olive butter, Americano oysters, salumi and chicken nuggets. Photo: Amy Hemmings



Aru is part of a growing movement claiming the idea of ​​fusion cuisine. Chef and co-owner Khanh Nguyen says his cooking is inspired by his Vietnamese upbringing, childhood memories and high-quality Victorian produce.

“I think my career goal is to change people’s perspective on Southeast Asian and Asian cuisine,” says Nguyen.

The oldest restaurant on the list, Vue de Monde, has been in business for 22 years, which in part reflects the loyalty of Melbourne diners. But operating at the highest levels requires more than that, says Grundy.

Cocktails at Gimlet.

Cocktails at Gimlet. Photo: Jo McGann



“I would put that down to the sheer determination in the kitchen and the sheer determination of his backers.”

She adds that her young chef, Hugh Allen, has breathed new energy and ideas into the CBD restaurant, which sits atop the Rialto skyscraper.

“Each of the finalists is shaping trends, pushing boundaries and influencing other restaurants in their own way,” says Grundy.

The winner will be announced at a ceremony at the W Hotel on Monday, November 14.

Restaurant of the Year Finalists

Aru

A brilliant blend of Khanh Nguyen’s many culinary influences: Australian, Southeast Asian and beyond.

268 Little Collins Street, Melbourne, aru.net.au

Spinning at Cavendish House

Andrew McConnell’s love letter to the big city restaurants of a bygone era – one that’s staging a comeback.

33 Russell Street, Melbourne, gimlet.melbourne

American grill

Italian aesthetic meets New York steakhouse in the beating heart of Melbourne.

112 Flinders Lane, Melbourne, grillamericano.com

Navigation

A small delicatessen with big ambitions for more sustainable catering.

83B Gamon Street, Yarraville, restaurantnavi.com.au

O.My

Restaurant on the outskirts of town that takes the farm-to-table idea to the next level.

70 Princes Highway, Beaconsfield, omyrestaurant.com.au

World view

A Melbourne stalwart who continues to pursue – and achieve – excellence after two decades.

Level 55, 525 Collins Street, Melbourne, vuedemonde.com.au

The Good food guide 2023 The magazine is on sale from November 15 for $9.95 from newsagents and supermarkets or for pre-order at thestore.com.au.

]]>
Hersheypark Christmas Candylane Food Guide 2022 https://cocinaconcarmen.com/hersheypark-christmas-candylane-food-guide-2022/ Tue, 08 Nov 2022 12:05:00 +0000 https://cocinaconcarmen.com/hersheypark-christmas-candylane-food-guide-2022/ Hersheypark Christmas Candylane In addition to delicious sweets and savory dishes, Christmas Candylane also includes over 5 million twinkling lights, including a dazzling NOEL light show with over 250,000 dancing lights synchronized to Christmas music; a unique mix of family rides and six thrilling roller coasters, weather permitting; an interactive experience and a photo with […]]]>

Hersheypark Christmas Candylane

In addition to delicious sweets and savory dishes, Christmas Candylane also includes over 5 million twinkling lights, including a dazzling NOEL light show with over 250,000 dancing lights synchronized to Christmas music; a unique mix of family rides and six thrilling roller coasters, weather permitting; an interactive experience and a photo with Santa Claus until December 24; a close look at Santa’s nine reindeer; and holiday shopping at Hershey’s Chocolatetown Region; TREEville trail, a walking holiday adventure experience in The walk at Hersheypark area with over a dozen uniquely decorated trees sharing stories of The sweetest place on earthbegins Nov. 23 with daily operations starting Dec. 2.

‘, ‘window.fbAsyncInit = function() {‘, ‘FB.init({‘, ‘appId:’216372371876365′,’, ‘xfbml:true,’, ‘version: ‘v2.6” , ‘});’ ]; ppLoadLater.placeholderFBSDK.push(‘_ga.trackFacebook();’); ppLoadLater.placeholderFBSDK.push(‘};’); var ppFacebookSDK= [
‘(function(d, s, id) {‘,
‘var js, fjs = d.getElementsByTagName(s)[0];’, ‘if (d.getElementById(id)) return;’, ‘js = d.createElement(s); js.id = id;’, ‘js.src = “https://connect.facebook.net/en_US/sdk.js”;’, ‘fjs.parentNode.insertBefore(js, fjs);’, ‘}( document, ‘script’, ‘facebook-jssdk’));’ ]; ppLoadLater.placeholderFBSDK = ppLoadLater.placeholderFBSDK.concat(ppFacebookSDK); ppLoadLater.placeholderFBSDK.push(‘‘); ppLoadLater.placeholderFBSDK = ppLoadLater.placeholderFBSDK.join(“n”);

]]>
Wigan’s 19 best pubs according to CAMRA’s 2023 Good Beer Guide https://cocinaconcarmen.com/wigans-19-best-pubs-according-to-camras-2023-good-beer-guide/ Thu, 03 Nov 2022 12:48:17 +0000 https://cocinaconcarmen.com/wigans-19-best-pubs-according-to-camras-2023-good-beer-guide/ The annual guide, published by the Campaign for Real Ale (CAMRA) and on sale today, offers an overview of pubs, bars and clubs. It highlights the places selected by its members “as places to enjoy good beers from small breweries as well as lagers on tap and beers from around the world and some pubs […]]]>

The annual guide, published by the Campaign for Real Ale (CAMRA) and on sale today, offers an overview of pubs, bars and clubs. It highlights the places selected by its members “as places to enjoy good beers from small breweries as well as lagers on tap and beers from around the world and some pubs are also highlighted to serve real ciders”. Here are 19 of the bars in the Borough of Wigan that feature in the guide’s 50th edition and what CAMRA has to say about each one.

]]>
Will TikTok eat lunch from the Michelin Guide? https://cocinaconcarmen.com/will-tiktok-eat-lunch-from-the-michelin-guide/ Mon, 31 Oct 2022 22:37:00 +0000 https://cocinaconcarmen.com/will-tiktok-eat-lunch-from-the-michelin-guide/ Comment this story Comment Over the summer I traveled to Spain with my wife and son. Between overflowing plates of Iberian ham and a few too many Aperol Spritz, we made it a point to visit the country’s cuisine mecca, San Sebastian. Our only goal: to eat at Mugaritz, a restaurant with two Michelin stars. […]]]>

Comment

Over the summer I traveled to Spain with my wife and son.

Between overflowing plates of Iberian ham and a few too many Aperol Spritz, we made it a point to visit the country’s cuisine mecca, San Sebastian. Our only goal: to eat at Mugaritz, a restaurant with two Michelin stars.

As my wife and I devoured crawfish and sake tissues (don’t ask), we wondered if our son would one day embark on his own Michelin-inspired journey, joining the crowd of enthusiasts who have made the Michelin Guide the benchmark in fine products. to eat.

Or would the guide, with its examination of more than 15,000 restaurants in 35 territories, then fall prey to the disruption that has toppled so many race keepers?

As with so many forms of modern culture – from music to books to film – the challenge could very well come from TikTok.

The short-form video app now has over a billion users. In America, 100 million people scroll through TikTok’s incredibly efficient recommendation algorithm and spend an average of 80 minutes a day on the app, “more than the time spent on Facebook and Instagram, combined” according to the Washington Post.

Meanwhile, TikTok’s video editing tools, quick 45-60 second dopamine hits, and full-screen visuals are tailor-made for the food.

“Searching for food on TikTok brings an experience you won’t find anywhere else on the internet,” says Danny Kim, a TikTok food influencer with 3.7 million followers on his handle @DannyGrubs. “Google and Yelp don’t show the full experience like walking into a restaurant and seeing the food come out in real time.”

Kim was previously an engineer, but turned to food media after her blog took off on the DC (Eat the Capital) food scene. Over the past year, he’s gone viral several times by issuing short chef challenges like “can you make a gourmet meal out of McDonald’s chicken nuggets?”

In a phone conversation, Kim tells me that these digital views turn into real foot traffic and that TikTok is the #1 converter for restaurants. The app attracts more people than Instagram, which is very popular with food influencers.

The TikTok-to-restaurant trend is hardly anecdotal. In June, a Google official said that “nearly 40% of young people, when they’re looking for a place to have lunch, they don’t go to Google Maps or search… they go to TikTok or Instagram.”

And short videos are now ubiquitous, with TikTok clones everywhere, from Instagram reels to YouTube shorts to Snap Spotlight (those apps would really take off if there were a US ban on Chinese-owned TikTok).

“I think Gen Z just prefers visual search,” says Turner Novak, a venture capitalist who is the founder of Banana Capital and writes The Split newsletter. “You see it in TikTok’s engagement, which has gotten to the point where Google is rolling out more visual search tools to mimic TikTok’s For You page.”

As the younger generation increasingly turn to TikTok for food recommendations, could Michelin become the culinary equivalent of the Oscars or Emmy Awards: one-off arbiters of excellence that lose relevance?

I posed this question to Ben Liebmann, former general manager of Noma, the 3-star Michelin restaurant founded by Danish chef superstar Rene Redzepi.

Liebmann listed the many threats to Michelin’s influence since the turn of the century:

• The World’s 50 Best Restaurants: Launched in 2002 by British media company William Reed Ltd., the brand surveys more than 1,000 food experts and then ranks the world’s restaurants from 1 to 50.

• “Chef’s Table”: The streaming show launched on Netflix in 2015, catapulting the chefs it featured to star status and increasing restaurant traffic (a popularity boost usually reserved for recipients of new Michelin stars)

• Instagram: The photo-sharing app was acquired by Facebook in 2012 and – with its glossy aesthetic – was social media canon for restaurants before TikTok (Liebmann says Instagram remains by far the most important social channel of Noma)

TikTok’s food recommendations are the latest upstart, but Michelin’s reputation — built around a system of anonymous inspectors and rigorous review guidelines — is still set high, according to Liebmann.

“I don’t think Michelin is going anywhere,” says Liebmann, who now runs Understory, a media consultancy and production company. “Does he need to redefine himself for a new generation? Or migrate its content and tell its stories on new platforms or new media? There are absolutely opportunities there. If you put aside what one thinks of the guide and the star-studded review, the brand still stands for something.

What do TikTok natives think of Michelin?

Kim (AKA @DannyGrubs) wants to know more about the star award process and feels that anonymous detectives are the polar opposite of an individual speaking directly to the camera. The latter puts authenticity first, which is very important to Gen-Z audiences. The founder of Eat the Capital nevertheless pays tribute to Michelin.

“One thing about Michelin, you’ll usually have a good dining experience,” says Kim. “It will be safe and there will be a standard that will be maintained for cleanliness and the chef will be on top.”

As a nod to the star-rating system, a few of @DannyGrubs’ challenges ask chefs to make a “Michelin-level” soup or dish with just $10 worth of ingredients.

Does Michelin even need a TikTok strategy?

Liebmann does not think so. To remain relevant in the decades to come, Michelin should not jump onto new platforms, but rather redouble its efforts on its original mission: to solve the question of where to go to eat.

Of course, the original Michelin Guide was founded to take French motorists around the continent in search of good food while driving on Michelin tires (the origin story has also become an incredible meme).

But in terms of global coverage, it’s still early days: the Guide didn’t even launch in America until 2005 before adding other major non-European economies in 2007 (Japan) and 2017 (China). And as my fellow columnist Bobby Ghosh recently noted, he’s only just arrived in Istanbul.

Although Michelin is now present online, the brand’s flagship products remain physical guides (over 30 million lifetime sales) and live events to reveal star ratings.

In recent years, tourist boards have paid for the platinum brand Michelin to launch a guide for their towns (to be clear, it’s just for the inspectors to show up). According to Eater, the South Korean tourism board paid Michelin $1.8 million to launch a guide to Seoul in 2016 and the Thai government paid $4.4 million over five years, starting with Bangkok in 2017.

A report by Ernst & Young suggests that this money is well spent: 71% of frequent flyers would “increase their spending if there was a Michelin Guide selection”.

As fate would have it, the newest to receive Michelin stars is much closer to me than Spain. In fact, that’s where I live: Vancouver (which also has a good supply of Aperol Spritzes). So keep your eyes peeled for a brief 30 second video describing my first Michelin meal in my hometown.

More from Bloomberg Opinion:

• The rise of an Indian restaurant mirrors that of Asheville: Bobby Ghosh

• Airbnb hosts who lose money have three options: Theresa Ghilarducci

• Burgerville is the future of fast food: Amanda Little

This column does not necessarily reflect the opinion of the Editorial Board or of Bloomberg LP and its owners.

Trung Phan is co-host of the Not Investment Advice podcast and writes the SatPost newsletter. He was previously the senior editor of Hustle, a tech newsletter.

More stories like this are available at bloomberg.com/opinion

]]>
Our guide to a healthy, happy and stress-free fall https://cocinaconcarmen.com/our-guide-to-a-healthy-happy-and-stress-free-fall/ Fri, 28 Oct 2022 00:59:34 +0000 https://cocinaconcarmen.com/our-guide-to-a-healthy-happy-and-stress-free-fall/ You are reading our weekly Well+Being newsletter. register here to receive it in your inbox every Thursday. Fall is an exciting time of year with balmy weather, Halloween ups and downs, and thoughts of future holiday reunions with family. But it’s a pandemic fall – our third – and vacation planning still isn’t as easy […]]]>

You are reading our weekly Well+Being newsletter. register here to receive it in your inbox every Thursday.

Fall is an exciting time of year with balmy weather, Halloween ups and downs, and thoughts of future holiday reunions with family.

But it’s a pandemic fall – our third – and vacation planning still isn’t as easy or carefree as we’d like. Many of us have the same questions we had three years ago about the safety of traveling and gathering with friends and family. Add to that inflation, rising food and travel prices, and the November election, and autumn fun suddenly feels like autumn stress.

But you don’t need to press the pause button to fall. Here’s a simple roadmap to get the most out of it.

The good news is that even though the virus is changing, the advice for staying safe does not. Get vaccinated, get vaccinated, wear a mask in crowded spaces, and use home testing to prevent your holiday gatherings from becoming spread events. When making plans, think about the most vulnerable person in your orbit and adjust plans accordingly to keep them as safe as possible. We have a new guide to the latest research on covid-19 booster shots. And find out how regular exercise can make your covid shot more effective.

Influenza and other respiratory viruses invade hospitals. Get your flu shot today. Like covid, the flu can lead to hospitalization and death. And in some cases, the flu can lead to long flu, a chronic illness similar to long covid.

As we learned this month from Brain Matters columnist Richard Sima, haunted houses and horror movies can be a lot of fun. Our By the Way team has found 11 of the scariest places you can travel to. You might want to invest in a 9½-foot animatronic werewolf to make your house the weirdest on the block. Our Home You Own team has tips for making your home “that crazy Halloween house” this year. Climate journalist Allyson Chiu has tips for making more socially responsible Halloween candy choices. Voraciously has six Halloween cocktails for the adults and a gruesome severed hand for those who want to serve up the spookiest Halloween food.

Consider outdoor heating.

Outdoor heaters and lights can sell out quickly. If you’re worried about indoor gatherings or if a family member is at high risk, it’s never too early to start planning social events outdoors, even in cold weather. Gathering around a fire pit or on a patio heated by outdoor heaters can be a holiday highlight. We have a guide to warming up your outdoor space to keep you entertained. Wirecutter has tips for the best outdoor heaters.

Plan your fall vacation as soon as possible.

Airfares are already on the rise. The By the Way team breaks it down with tips for planning vacation trips. And since the covid is still here, check your tickets to make sure you can adjust your flights if someone comes down with the coronavirus. Even though masks are no longer required on airplanes, it would be wise to wear one given that various variants of coronavirus are circulating and covid cases are expected to increase this fall and winter.

Fall is the current season. If you’ve already signed up for a marathon, you can read our 26.2 tips to help you finish. You can use the tips for any race, including a relay race with friends or planning a local turkey trot.

Consider a mostly vegetarian Thanksgiving.

A devastating bird flu wiped out turkey flocks across the country, and experts predict turkey prices will rise 20% per pound or more. One solution is to buy a smaller bird (or no bird at all) and amp up the side dishes. We’ve got you covered with the Voraciously: Plant Powered newsletter. Check out our tips for making the most of fall root vegetables and creating delicious fall soups.

Have a political plan for the dinner table.

It’s the season for lively family conversations. Teddy Amenabar has advice on how to handle differing political opinions among close family and friends. Surprising advice: Don’t have these conversations at the Thanksgiving table. It will ruin a good meal and accomplish nothing but hurt feelings. Read 9 tips to debunk false claims made by friends and family.

We asked what “aging well” looked like and over 500 readers responded. But one idea kept coming back: aging is a lifelong process, so start thinking about aging well when you’re young.

“Once you hit 40, you have to realize that the body is not going to react to the same environment it did when you were 20,” wrote Michelle Justiniano, 54, of Hampton, Va. “We all want to stay young, but in reality, the body isn’t meant to stay that way. ‘Aging well’ means we’re still alive to read that book, climb that hiking trail, and eat that end dessert. For me, the real key is to stay positive and stay optimistic once reality hits.

There’s plenty more in the special issue, including why women should ignore society’s messages about aging, tips for LGBTQ seniors, an online resource to help seniors prepare for visits to the doctor and how to know when your chest pain is or is not an emergency.

Ask a Doctor: What Happens If I Drink Too Much Water?

The five building blocks of a happy family life

Fetterman’s debate performance reveals divide on disability

What you need to know about the dry shampoo recall

What should I do if I see a bear? First of all, don’t run away.

A Group That Shapes Its Nutrition Policy Has Made Millions From Junk Food Manufacturers

Please let us know how we are doing. Email us at wellbeing@washpost.com.

]]>
Michelin stars for Istanbul are overdue but welcome https://cocinaconcarmen.com/michelin-stars-for-istanbul-are-overdue-but-welcome/ Sat, 22 Oct 2022 09:54:55 +0000 https://cocinaconcarmen.com/michelin-stars-for-istanbul-are-overdue-but-welcome/ Comment this story Comment Announcing the first Michelin Guide list of Istanbul restaurants last week, Gwendal Poullennec, international director of the guides, said the city’s food scene had “simply blown our team away”. I am amazed that they were amazed — and that it took so long for Michelin to turn its attention to one […]]]>

Comment

Announcing the first Michelin Guide list of Istanbul restaurants last week, Gwendal Poullennec, international director of the guides, said the city’s food scene had “simply blown our team away”. I am amazed that they were amazed — and that it took so long for Michelin to turn its attention to one of the world’s most eminent gastronomic capitals.

Istanbul, seat of the highly epicurean Byzantine and Ottoman empires, has claimed this title for almost 1,700 years, several centuries longer than most of the cities Michelin deemed worthy of its imprimatur. That Washington — no, seriously, Washington — has a guide before Istanbul should make you stop and think about Poullennec’s priorities. (And while you’re at it, bite the irony that the first listing in the US capital included, under the “Bib Gourmand” category, a Turkish restaurant.)

From its beginnings as Constantinople, the city’s cuisine was a fusion of Roman, Greek and Persian influences. The fermented fish sauce known as garum, now touted as a delicacy by great chefs like Rene Redzepi of Noma, was in common use. After it became Istanbul, Turkish and Arabic tastes entered the food scene. In her masterful 2017 biography of the town, historian Bettany Hughes notes that caviar was introduced there in the 12th century.

Looking back on travels to Istanbul over the better part of two decades, I recall dozens of world-class meals on both sides of the Bosphorus, ranging from traditional Turkish cuisine at Ciya Sofrasi to the more inventive indulgences of Changa, alas now closed. High or low, cheap or expensive, Istanbul’s food scene has always had an abundance of choice. If any visitor had a reason to get upset, it was about the relative scarcity of good non-Turkish options; but a resurgence of fine European and Asian restaurants is filling that gap.

Whether on my money or my expense account, Istanbul is tied with Dubai (which got its Michelin guide last summer) as the two best foodie cities in and around the Middle East.

That said, does it even matter whether or not Istanbul is sanctioned by Michelin? He does this in three ways.

First, and most obvious, it will boost tourism. Gourmets around the world are inspired by Michelin guides for their travels; in the past week, many will have added Istanbul to their itineraries.

Second, the recognition will spur excellence among Istanbul’s chefs: Those who didn’t make the first list of 53 will compete for top honors next year and the year after. Many will be particularly encouraged by the two stars given to TURK Fatih Tutak, who has propelled Changa’s modernizing spirit to new frontiers. Chef Fatih Tutak’s reinvented mussel ‘dolma’ – in which dried vine leaves are made to resemble the shell of the bivalve – would have pleased the Sybarite sultans of yesteryear as much as it would have delighted Ferran Adria, the godfather of the molecular gastronomy.

Several of the restaurants on the Michelin list have chefs who apprenticed in Changa before it closed in 2013. Most of the others raise the standards of conventional Turkish cuisine. My favorite of this bunch is Seraf, on the outskirts of town, where chef Sinem Ozler even elevates the humble icli kofte, a kind of meatball, into a thing of beauty. That his restaurant only made the “recommended” category, the lowest on the list, is a gastronomic error of justice.

The third beneficial impact of the Istanbul guide will be felt far from the city, or even the country — in Turkish restaurants around the world. The Michelin stamp confers prestige, not only on a restaurant or a city, but on an entire cuisine. Foodies who have not yet tasted Turkish cuisine and cannot travel to Istanbul will buy a cookbook to try dishes at home or look for nearby Turkish restaurants.

And, here’s the sweetest of ironies: I bet more people will be inspired to try this place on the Michelin guide for Washington.

More from Bloomberg’s Bobby Ghosh Food and Drink Opinion:

The rise of an Indian restaurant mirrors that of Asheville

Momos are taking over the world of dumplings for a reason

New York offers a real taste of the Middle East

This column does not necessarily reflect the opinion of the Editorial Board or of Bloomberg LP and its owners.

Bobby Ghosh is a Bloomberg Opinion columnist covering foreign affairs. Previously, he was Editor-in-Chief of the Hindustan Times, Editor-in-Chief of Quartz and International Editor of Time.

More stories like this are available at bloomberg.com/opinion

]]>
Raby Hunt in County Durham named fourth most exciting restaurant in the UK by the Good Food Guide https://cocinaconcarmen.com/raby-hunt-in-county-durham-named-fourth-most-exciting-restaurant-in-the-uk-by-the-good-food-guide/ Wed, 19 Oct 2022 10:31:39 +0000 https://cocinaconcarmen.com/raby-hunt-in-county-durham-named-fourth-most-exciting-restaurant-in-the-uk-by-the-good-food-guide/ Michelin-winning restaurant Raby Hunt celebrates after being named one of the best in the UK by The right food guide. The foodie favourite, run by James Close, has been named by the prestigious guidebook as one of the best places to eat, sharing the glory with the likes of the three-star Michelin L’Enclume in Cumbria […]]]>

Michelin-winning restaurant Raby Hunt celebrates after being named one of the best in the UK by The right food guide.

The foodie favourite, run by James Close, has been named by the prestigious guidebook as one of the best places to eat, sharing the glory with the likes of the three-star Michelin L’Enclume in Cumbria at an event on the red carpet in London. Pine in Northumberland made number 13 in the list.

The Raby Hunt itself has two Michelin stars and its head chef is delighted with the latest accolade which follows other previous successes including inclusion in the National Restaurant Awards and a list of the 100 best places to eat in the UK. United.

James, who actually started out with the ambition of becoming a professional golfer before deciding to focus on food, is self-taught in the kitchen and has carved out a place for himself in the world of fine dining since opening the Raby Hunt, in Grade II. -listed building in Summerhouse near Darlington, in 2009. He said: “To be ranked number four in the whole country – and to face such incredible opposition is a real achievement for me and for the whole team.

Read more: Newcastle hotel is a Good Hotel Guide winner

“It shows that our commitment and continuous striving for perfection has paid off.” The restaurant is the only one in the north to feature on the Good Food Guide‘s list of Britain’s top 10 restaurants. It was beaten only by L’Enclume in first place and, in second and third place, Moor Hall Restaurant in Lancashire and Ynyshir in Ceredigion, Wales. The Michelin-winning pine, at East Wallhouses, however, is listed at number 13.

Following the news, Raby Hunt shared his success on Twitter, saying: “Wow UK number four; amazing for our small family business in County Durham.” Among the responses from followers were “no surprise…lots of congratulations”; “Nice one” and “That’s great news. Well done….fully deserved”.


Read more

]]>