» FORK & CORK
Tuesday, September 13 2011 , Your time is 15:58:00
Throat Scratcher and Bull’s Eye… Not exactly the ideal words to provoke one’s appetite to a new culinary experience
To follow the track is almost impossible! It is 37 chefs at 37 restaurants from around the world, plus the 37 ambassadors in each restaurant, not to mention the kitchen teams and families of all chefs affected by the greatest, crazy game ever, namely “The Grand Gelinaz! Shuffle,” an experience of a lifetime.
I’m in a time machine. I see history repeating itself. There are moments when I completely forget about the sense of where I am or why I’m here and I find myself asking: “Where is here anyway?”
Stardom does not come easily in the culinary world. Endless shifts on the kitchen counter, chopping and cutting all day long, toiling over the stove for hours, aching feet, cuts and bruises, not to mention deep burn scars, are all part of it.
He slept at a folded military camp bed, even in times of peace. He never slept long any way; he even considered spending time in bed as a waste (except for reasons other than sleeping, but that is another story) and always woke up at daybreak.
He remembers fondly their trip to Rome and talks about how it all got started. It must have been sometime around 1975.
As a kid, one of the kitchen jobs I enjoyed thoroughly was shelling pea pods
Istanbul has been has the hub of three imperial haute cuisines, making use of not only lo-cal but imported foodstuffs ranging from caviar from the north coast of the Black Sea to spices from India
They shared mutual interests. Their passion was cooking and in particular, they favored Mediterranean cooking.
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