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When you look at the world’s top chefs, the majority are male. You might ask yourself, why is this so? Well, I’ve been asking myself this question for some time and therefore have been making observations at all sorts of people who cook – friends and family, professional and amateur cooks, famous and Continue reading Men are better cooks than women. But is it so? I often get asked “I loved this soup, tell me please, what’s your secret?” or “Delicious pasta, once again, what’s that you put in the sause?” People think that it’s all about ingredients and cooking techniques. It is correct to a certain extend because you can’t make a great dish with lousy ingredients. Also it Continue reading All that secret ingredients… Or what makes a great dish great. 
The scrudle – 3 in 1 clever gadget, substituting a scoop, a scraper and a ladle at once. Soure: www.finish.co.uk Margaret O’Callaghan (65) invented a very clever device: a cross between a scoop, a scraper and a ladle, which she called wich the scrudle. With this invention she won a competition run by the Continue reading The scrudle – an amateur cook invents a 3 in 1 gadget 
Kæstur hákarl (Icelandic for “fermented shark”) – Iceland Kæstur hákarl made in traditional way It is a Greenland (or basking) shark which has been cured with a particular fermentation process and hung to dry for 4-5 months. Hákarl for short, has a very distinctive ammonia smell and fishy taste, similar to very strong cheese. Continue reading World’s most unusual foods – Part Two 
A lot has been written about the highest earning celebrity chefs. Тhey аre all over our television screens and bookshelves. They open new restaurants (sometimes few within a year), publish books, host TV shows, endorse products – you name it. The business magazine Forbes published the “Ten Top-Earning Celebrity Chefs” (2008) with estimates Continue reading Top earning, multi-millionaire chefs |
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