Latest news with #culinaryArts
Arab News
13-06-2025
- Entertainment
- Arab News
Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe
RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh's Diplomatic Quarter. For the latest updates, follow us on Instagram @ 'I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,' says its executive chef Davisha Burrowes. 'I think it's a perfect balance between East and West.' Burrowes — who grew up in Barbados — caught the culinary bug early. 'I was around nine years old when I started cooking,' she says. 'And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.' When you started out, what was the most common mistake you made? I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. What's your top tip for amateur chefs? Experiment. Don't be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don't be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. What one ingredient can instantly improve any dish? And why? Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it's something as humble as an onion or a piece of foie gras. When you go out to eat, do you find yourself critiquing the food? It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I'm going somewhere where I have high expectations, then I hold them to a certain level. What's your favorite cuisine? I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it's very, very simple. What's your go-to dish if you have to cook something quickly at home? I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. What's your favorite dish to cook? If time's not a factor, then it's a barbecue. Going back to my roots, I'm from the Caribbean, and we do a lot of barbecue — it's always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate. What customer behavior most annoys you? I wouldn't say it necessarily 'annoys' me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we're trying to offer. As a leader, what are you like? Are you a disciplinarian? Or are you more laid back? I prefer to inspire rather than intimidate. I'm very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it's important that the team see you do it, so they can have the encouragement to do it on their own. Chef Davisha's charred aubergine with labneh and hot honey harissa (Serves 2) Ingredients: For the Charred Aubergine: 1 large eggplant (aubergine) 1 tbsp olive oil 2 tbsp labneh (or see Labneh Mix below) 1 tbsp hot honey harissa (see Hot Honey Harissa below) 1 tsp toasted pine nuts A few fresh chives, finely chopped Salt and pepper to taste For the Labneh Mix (optional, for a more flavorful labneh): 60g labneh 0g Greek yogurt Pinch of table salt 1 tsp fresh lemon juice For the Hot Honey Harissa: 20g butter 10g olive oil 3g harissa paste (or more for extra heat) 1g crushed chili flakes 5g smoked paprika 10g honey INSTRUCTIONS: Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper. Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes. Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste. Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat. Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat. Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. At-home tips Labneh Substitute: If you don't have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh's rich texture. Char at Home: If you don't have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect. Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute. Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.
South China Morning Post
11-06-2025
- Entertainment
- South China Morning Post
How a young Turkish-German female chef in Hong Kong makes fine dining fun
'We never want to be too stiff. I don't want people to be scared to laugh or worried that they're talking too loudly,' says Mina Güçlüer, the new head chef at storied French restaurant Belon. 'I want to make sure everybody's having fun and eating good food at the same time.' It's a fitting declaration of intent, given that at only 29 years of age, her recent promotion makes her one of the youngest female chefs to helm a fine dining establishment in Hong Kong. Belon's head chef Mina Güçlüer rose through the ranks after joining the fine dining outlet in 2019. Photo: Jocelyn Tam The Turkish-German chef has experienced a rapid ascent, landing her first job out of school as a commis chef at the three-Michelin-starred Victor's Fine Dining by Christian Bau, in the German town of Nennig, before moving to the two-Michelin-starred Horváth in Berlin. 'I learned so much about what it means to work in fine dining,' recalls Güçlüer, 'and the amount of care that goes into the product. There's pretty much no room for error.' Having joined Belon in 2019, Güçlüer has risen through the ranks under chef Matthew Kirkley , and it shows. The new dishes she has debuted exhibit the same precision and eye for abstraction on the plate, tinged with a commensurate amount of nods to Belon's French roots. Why did you become a chef?
CTV News
17-05-2025
- Business
- CTV News
Vancouver Island University students are making the world's largest Nanaimo bar
Vancouver Island University students in the culinary arts and professional baking and pastry arts programs are shown working together in Nanaimo, B.C., in a Wednesday, May 14, 2025, handout photo, to bring home the record for world's largest Nanaimo bar. (Vancouver Island University / handout / The Canadian Press)
CNN
07-05-2025
- Entertainment
- CNN
Dominique Crenn: The three Michelin-starred chef on grief, finding unexpected inspiration and making culinary history
As the first female chef in the United States to earn three Michelin stars, Dominique Crenn has secured her place among the greats of the culinary world. Even with all her accomplishments, recognition isn't what she values the most. 'I want to be remembered as a human that gave back,' she said. And she has done just that, transforming one of her restaurants into a community kitchen during the Covid pandemic, developing an initiative to help farmers in Haiti, and taking a stance against factory farming. But her journey to this point has been anything but easy. In a deeply personal conversation with CNN's Kyung Lah, Crenn opened up about the grief she experienced after losing her mother, her own fight with cancer, and the powerful lessons she learned from both. Born just outside of Paris in 1965, Crenn was adopted as a baby by a politician father and a mother who worked in finance. Both of her parents were from Brittany, a region on France's Atlantic coast. Crenn spent much of her childhood by the sea, where she says she developed a deep connection to nature, tradition, the Breton people and landscape. This region continues to shape the way she honors tradition through her cooking. Despite her culinary accolades, she never planned to become a chef. After earning a degree in economics and international business in Paris, her dream was to become a photographer. But the bureaucracy in France felt too confining for the kind of freedom she was searching for. Her father knew someone in San Francisco, so she decided to take a chance and moved there. She arrived with no job, no plan, and no clear direction — just a feeling that she needed something different. 'I was taken by the beauty of San Francisco,' she said. 'The freedom of it and the community that really accepted me.' She had always loved to cook – alongside her mother and grandmother, and through the influence of her father's best friend, a food critic. 'I loved the artistry of it, the emotion,' Crenn recalled. 'I'm French – I should cook,' she decided. After working at Jeremiah Tower's acclaimed California restaurant, Stars, Crenn was captivated. 'From that I just had this vision. One day, I will open a place, with no walls. And I will fill it with creativity.' Years later, in 2011, she opened the doors to her first restaurant: Atelier Crenn. By 2018, it had earned the coveted three Michelin stars, considering among the most prestigious honors in the culinary world. 'The vision happened because I created a community of people around me that believed in it,' Crenn said. 'And then when I had three stars, as the first female chef in the United States, I had to understand that those stars were not mine. They were a platform for others to have a voice.' Just months after winning the three stars, her world was turned upside down in early 2019, when she was diagnosed with an aggressive form of breast cancer. 'I had to shift to a mindset of positivity and resilience,' said Crenn, whose twin daughters were aged four at the time. 'There is no plan B. You have to keep going,' she told CNN. After 16 rounds of chemotherapy, Crenn was declared cancer-free at the end of 2020. She would face another loss when her mother died a few years later. 'Before my mom passed away, I was sitting with her in the hospital. She took my hand and said: 'Remember that you can cry, but let your tears be tears of joy. Remember, I will always be with you.'' Dominique Crenn preserves her mother's memory through her food — including the menus at Atelier Crenn, which arrive in the form of a poem. The latest is a tribute to her mother, each line and dish a reflection of love and loss. 'I've been in a state of grieving for the last two years,' said Crenn. 'This menu was a celebration of the passing of my mom … saying goodbye to someone who anchored me all my life. She was the one who gave me love, who welcomed me into a new life after I was adopted. She guided me as a woman through this life.' 'We have to honor our parents,' added Crenn. 'We have to honor our grandparents, our ancestors because they are the reason why we're here and who we are today.' After turning 60 earlier this year, Crenn sees 2025 as a year of transformation. 'When you go through cancer, you experience a kind of rebirth. This is a year of finding yourself,' she said. 'And I'm proud of myself.' She is excited to continue her journey and surround herself with inspiring people. At the heart of that evolution is her deep belief in the beauty of humanity and the irreplaceable soul of food. 'Food can't be replaced by AI,' she told CNN. 'It holds the knowledge of our ancestors. You learn so much through food — through your grandmother's cooking, through the stories she used to tell. We have to keep food alive. And that also means valuing the farmers, the winemakers. None of this should be taken for granted.'
CNN
07-05-2025
- Entertainment
- CNN
Dominique Crenn: The three Michelin-starred chef on grief, finding unexpected inspiration and making culinary history
San Francisco CNN — As the first female chef in the United States to earn three Michelin stars, Dominique Crenn has secured her place among the greats of the culinary world. Even with all her accomplishments, recognition isn't what she values the most. 'I want to be remembered as a human that gave back,' she said. And she has done just that, transforming one of her restaurants into a community kitchen during the Covid pandemic, developing an initiative to help farmers in Haiti, and taking a stance against factory farming. But her journey to this point has been anything but easy. In a deeply personal conversation with CNN's Kyung Lah, Crenn opened up about the grief she experienced after losing her mother, her own fight with cancer, and the powerful lessons she learned from both. Born just outside of Paris in 1965, Crenn was adopted as a baby by a politician father and a mother who worked in finance. Both of her parents were from Brittany, a region on France's Atlantic coast. Crenn spent much of her childhood by the sea, where she says she developed a deep connection to nature, tradition, the Breton people and landscape. This region continues to shape the way she honors tradition through her cooking. Despite her culinary accolades, she never planned to become a chef. After earning a degree in economics and international business in Paris, her dream was to become a photographer. But the bureaucracy in France felt too confining for the kind of freedom she was searching for. Her father knew someone in San Francisco, so she decided to take a chance and moved there. She arrived with no job, no plan, and no clear direction — just a feeling that she needed something different. 'I was taken by the beauty of San Francisco,' she said. 'The freedom of it and the community that really accepted me.' She had always loved to cook – alongside her mother and grandmother, and through the influence of her father's best friend, a food critic. 'I loved the artistry of it, the emotion,' Crenn recalled. 'I'm French – I should cook,' she decided. After working at Jeremiah Tower's acclaimed California restaurant, Stars, Crenn was captivated. 'From that I just had this vision. One day, I will open a place, with no walls. And I will fill it with creativity.' Years later, in 2011, she opened the doors to her first restaurant: Atelier Crenn. By 2018, it had earned the coveted three Michelin stars, considering among the most prestigious honors in the culinary world. 'The vision happened because I created a community of people around me that believed in it,' Crenn said. 'And then when I had three stars, as the first female chef in the United States, I had to understand that those stars were not mine. They were a platform for others to have a voice.' Just months after winning the three stars, her world was turned upside down in early 2019, when she was diagnosed with an aggressive form of breast cancer. 'I had to shift to a mindset of positivity and resilience,' said Crenn, whose twin daughters were aged four at the time. 'There is no plan B. You have to keep going,' she told CNN. After 16 rounds of chemotherapy, Crenn was declared cancer-free at the end of 2020. She would face another loss when her mother died a few years later. 'Before my mom passed away, I was sitting with her in the hospital. She took my hand and said: 'Remember that you can cry, but let your tears be tears of joy. Remember, I will always be with you.'' Dominique Crenn preserves her mother's memory through her food — including the menus at Atelier Crenn, which arrive in the form of a poem. The latest is a tribute to her mother, each line and dish a reflection of love and loss. 'I've been in a state of grieving for the last two years,' said Crenn. 'This menu was a celebration of the passing of my mom … saying goodbye to someone who anchored me all my life. She was the one who gave me love, who welcomed me into a new life after I was adopted. She guided me as a woman through this life.' 'We have to honor our parents,' added Crenn. 'We have to honor our grandparents, our ancestors because they are the reason why we're here and who we are today.' After turning 60 earlier this year, Crenn sees 2025 as a year of transformation. 'When you go through cancer, you experience a kind of rebirth. This is a year of finding yourself,' she said. 'And I'm proud of myself.' She is excited to continue her journey and surround herself with inspiring people. At the heart of that evolution is her deep belief in the beauty of humanity and the irreplaceable soul of food. 'Food can't be replaced by AI,' she told CNN. 'It holds the knowledge of our ancestors. You learn so much through food — through your grandmother's cooking, through the stories she used to tell. We have to keep food alive. And that also means valuing the farmers, the winemakers. None of this should be taken for granted.'
