Simon Wroe's Blog, page 2
February 10, 2015
French superchef Joel Robuchon faces legal complaint over 'tyranny' in the kitchen - Telegraph
Joël Robuchon, the man with world’s most Michelin stars, becomes latest French chef to face allegations of verbal and physical “harassment” weeks after leading Gallic chefs called for an end to violence in the kitchen
February 7, 2015
Hold a molecular cocktail party
How a scientific approach to flavour will change the way you drink.
January 13, 2015
January 12, 2015
December 28, 2014
How Colonel Sanders Became Father Christmas in Japan
Of all the odd mutations of American culture to be exported abroad, Japan’s KFC Christmas tradition may be one of the oddest. This month, KFC Japan will bring in revenue up to ten times greater than what it earns during other months of the year. Life-size Colonel Sanders statues—a staple in the country—will be dressed in red attire and Santa hats. On Christmas Eve, Kentucky Fried Chicken’s lines will snake down the block, and those unlucky enough not to pre-order their special chicken buckets a month in advance may have to go without KFC’s signature blend of 11 herbs and spices… Click the title link to read on.
December 7, 2014
Episode 575: The Fondue Conspiracy
The popularity of fondue wasn’t an accident. It was planned by a cartel of Swiss cheese makers, which ruled the Swiss economy for 80 years.
December 6, 2014
50 commonly mispronounced food words, plus 15 more | HellaWella
Come on, be honest. Who knew the “g” in “guacamole” was silent?
November 19, 2014
CHOP CHOP SHORTLISTED FOR THE COSTA BOOK AWARDS
My debut novel Chop Chop has made the shortlist for the Costa Book Awards. It’s up for Best First Novel. Many thanks to all those who have supported the book along the way.
October 16, 2014
A Tiny Songbird As A Cause Celebre
The ortolan, a dish adored by one of Chop Chop's more terrifying characters, is set to make a comeback. (Click on title for link)
October 14, 2014
Noma’s Rene Redzepi on the “steel cage”...
Noma’s Rene Redzepi on the “steel cage” culture of kitchens and “the old martyship of being a cook.”
”We almost ruined our own trade by making it too tough, too macho. We need to change this. That’s what we want to achieve somehow.” (from 1.55)
