Art Culinare

This week we saw the famous Canadian chef John Bishop who has a simple and homely style of presenting his dishes but with very elaborate flavors.

This week we had the famous American chef Anthony Bourdain who has a peculiar style of including a wide variety of ingredients to his dishes and still maintaining a familiar and homey plating.

This week we had the famous French-american chef Jean Georges who has a magnify fusion style of foods including a wide variety of ingredients to his dishes and still maintaining a familiar and homey plating.

This week we have the famous franck pabst, chef and owner of the famous blue water café in Vancouver place that has been recognized as the best seafood restaurant in north America, chef rank has a very special style an use for uncommon seafood items as well as a very Asian style cooking all with the purpose of help and give conscience about endangered spices that are consumed no ways regularly.

This week we has as chef the American acclimated Thomas keller, known for his books, his awards, his restaurants, his contributions to the arts world like cinema and off course for his amusing dishes shaped by the classic-modern French cuisine with astonishing plating stiles of his own.

This week we had Jason licker, a big American pastry chef who inspired by the Asian essence and along with his passion, creativity and personality create and developed a numerous unique and delicious desserts with such presentations to not only please the palate but also to impress the sight.

this week we had marc Blumenthal, chef, tv personality and cook writer, known for his unusual recipes inspired by the multi-sensory cooking style and molecular gastronomy style, where the plating and the flavors are taken to another level of experience by potentiating the flavors presenting in sections parts on the dish held by a specific item such a sup or sauce and using creative ideas for presenting them.