The Veal Deal: Cooking Wiener Schnitzel in Vienna
Vienna’s Wrenkh brothers teach the art of schnitzel and invite travellers to taste Austria’s heritage, one cutlet at a time. By Ann Ruppenstein When it comes to preparing Wiener schnitzel, the golden, deep-fried veal cutlets that are a staple of Austrian cuisine, chef Leo Wrenkh has a straightforward approach for beginners. “There’s a simple rule,” he explains from the cooking
Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada
Alexandra Launay has fond childhood memories of baking cakes with her mother. “I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15. With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France. Working
Recipes with roots: Chef Stephanie Baryluk on sharing Teetl’it Gwich’in teachings in cuisine
What is Indigenous food? It’s a question Stephanie Baryluk has been asking herself a lot these days. Growing up in the Teetl’it Gwich’in community of Fort McPherson in the Inuvik region of the Northwest Territories, the Red Seal chef has early memories of harvesting berries, moose and caribou alongside her mother and grandmother in their tight knit hamlet of just
Three Michelin-Starred Chef Nacho Manzano to run Porto Gaia Hotel’s culinary program
Tivoli Hotels & Resort’s Tivoli Kopke Porto Gaia Hotel has announced an exclusive partnership with three-Michelin-starred Spanish chef, Nacho Manzano, who will oversee the luxury hotel’s dining establishments—1638 Restaurant & Wine Bar and Boa Vista Terrace. Chef Manzano brings his tried-and-true family traditions, revered legacy and rich culinary heritage of Northern Spain’s Asturias region to the hotel, which is scheduled to open next month in Portugal’s Douro Valley