COGNICURRENT

Chef Mory Sacko has designed a special menu for Air France, which will feature dishes on flights departing from Africa, starting with Abidjan.

Lucas Nielsen from Restaurant TreeTop in Vejle has been named Chef of the Year, while Oskar Mathiassen won the title of Server of the Year.

Kurt Stümpfig, head chef at Linde GmbH, emphasizes the importance of quality ingredients and sustainability in cafeteria food, having served up to 1500 meals a day for over 35 years.

A chef from the Helsinki restaurant Le Ankka was fined for theft after he mistakenly left a grocery store with fish without paying for it.

Celebrity chef James Martin provides a three-ingredient method for achieving perfect crispy roast potatoes.

This article presents a unique recipe for banana puree with cheese, highlighting its preparation by chef Nara Lyana on a Brazilian cooking show.

Benita Castejón, a clairvoyant and former contestant on 'Top Chef,' discusses her gender transition journey at the age of 60 and the challenges she faced.

Six renowned French chefs share their favorite affordable wines, emphasizing quality-to-price ratios in their selections.

Chef JPB demonstrates how to prepare corn bread with a detailed recipe from Chef Tássio Medeiros.

Ferran Adrià shares a key technique for achieving the ideal French fries, focusing on browning them at the last moment to maximize texture and flavor.

Celebrity chef James Martin reveals his favorite two-ingredient breakfast following a significant weight loss of three stones, emphasizing its simplicity and taste.

This article recounts the history of the first Chinese restaurant in Czechoslovakia, reflecting on the culinary experiences of chef Vladimír Suchý, who learned to cook there after military service.

BBC chef Clarissa Dickson Wright passed away at 66 after a long health battle and left behind debts to the tax authorities.

Chef Sanjeev Kapoor shares an easy recipe for the traditional Eid dessert Sheer Khurma, perfect for the celebrations.

The article discusses the cultural significance and nostalgia associated with the French croque monsieur, highlighting its status as a classic bistro dish cherished by many including chef Risto Mikkola.

Chef Gonzalo Aramburu has been appointed as the Country Brand Ambassador for Argentina, recognized for his contributions to the international promotion of Argentine cuisine.

A cowboy chef shares survival cooking tips to handle extreme weather conditions, demonstrating adaptability in outdoor cooking.

A chef from a reputed five-star hotel in Delhi was arrested for stealing from homes while posing as a upstanding worker.

Emma Betti, at just 30, takes on the role of head pastry chef at Munich's renowned Michelin-starred restaurant, Tantris, introducing innovative desserts including one featuring dark beer.

A chef from São José do Rio Preto has created a small cake inspired by local cuiabana sausage to celebrate the city's 174th anniversary.

Pastry chef Õie Pritson shares insights on making the perfect Pavlova cake, emphasizing the importance of acid and starch for a soft texture.

The restaurant Monsieur Dior in Paris has received its first Michelin star just seven months after chef Yannick Alléno took over.

A feature on popular dining spots in Paju's Simhak Mountain area, known for its affordability and local specialty dishes, amidst interest sparked by a celebrity chef.

Chef Helena Rizzo hosted a special dinner celebrating the 20th anniversary of her restaurant, Maní, in São Paulo, attended by several culinary guests.

Honey curry chicken is a favorite dish in Finland, cherished for its simplicity and flavor, according to chef Mélanie Rezé.

Casa Palanti, a new restaurant located in the historic Casa Redonda in Buenos Aires, offers high-level cuisine in a stunning architectural setting.

The semifinals of MasterChef Celebrity in Argentina featured popular contestants battling for the title of the best amateur chef.

The Governors Ball is the official after-party following the Oscars ceremony, featuring lavish food prepared by renowned chef Wolfgang Puck.

The article recounts an unexpected visit to a pop-up space of the renowned Noma restaurant in Copenhagen, highlighting its unique environment and coffee experience.

Chef Risto Mikkola demonstrates a quick way to utilize the remaining contents of mustard jars by creating a salad dressing.

A Finnish top chef discusses the misconceptions of grocery shopping among Finns, highlighting the good quality and value found in cheaper food products.

Chef Henrik has gained popularity on social media by selling traditional Goian meals in California, showcasing Brazilian cuisine far from home.

Culinary courses are becoming increasingly popular in India, as aspiring chefs can potentially earn lucrative salaries in the hospitality industry.

Chef Alberto Chicote discusses his approach to handling no-show reservations at his restaurant, Omeraki, and shares insights into his current projects.

Comedian Harry Hill has apologized to chef Jamie Oliver after a parody sketch angered Oliver.

A French period drama about a chef and his muse is currently streaming on BBC iPlayer and has received widespread acclaim from fans and critics alike.

Chef Andreas Chrysomallis shares his experiences working at Noma, reflecting on the toxic environment and demanding expectations in the high-stakes world of fine dining.

Denmark secures gold at the Bocuse d'Or, the European chef championship, qualifying for the international final in January 2027.

The Michelin Guide 2026 revealed its new stars, highlighting former contestants from the cooking competition 'Top Chef' during a ceremony in Monaco.

Norway secured second place in the unofficial European Chef Championship, qualifying for the Bocuse d'Or Grand Final.

A recipe for making the popular Gujarati snack, Fafda-Jalebi, as enjoyed by the character Jethalal from the show 'Taarak Mehta Ka Ooltah Chashmah' is shared, along with tips from a celebrity chef.

Chef George Dyer emphasizes the importance of choosing the right pasta for an excellent dish.

A Finnish chef argues that domestic beef production is struggling due to high costs and ties to dairy farming, affecting the taste and availability of local beef.

Chef Andreas Mavrommatis became renowned for his ability to infuse Greek cuisine into French culinary culture, catering to many prominent guests.

Chef John Gregory-Smith presents a quick and delicious fish pie recipe that substitutes traditional mashed potatoes with gnocchi for added convenience and taste.

Air France collaborated with the French Embassy in Greece to showcase gastronomy and cultural connections between France and Greece during the 'Merci Chef 2026' event.

Chef Vikas Khanna shares a quick recipe for a tasty curry that can be prepared in just five minutes, ideal for unexpected guests or busy days.

A chef shares a simple ingredient tip to achieve perfectly crispy baked potatoes.

Cypriot chef Andreas Mavrommatis, known for popularizing Greek and Cypriot cuisine in France, passed away at the age of 69.

Chef Andréas Mavrommatis, known for promoting Greek cuisine in France, has died at the age of 69.