Read in "Chefs. Dishes.Restaurants" magazine

May issue

CHEF'S LIFE

Interview with Chef 

Paolo Bertucci
Luxury Private Chef for UHNW Families & Elite Guests
Marbella · Sotogrande · Gibraltar

personalchefmarbellasotogrande.com

"After many years of fine dining's dominance — the architectural plating, the laboratory techniques, the obsession with novelty —

I think we're beginning to see a correction. Not a collapse, but a rebalancing.People are tired. Not of quality, but of performance. There's been a fatigue with the Michelin model as the defining standard of what "serious" food looks like. More and more, I see clients and guests gravitating toward something that feels nourishing and authentic — food with memory in it, food that references a tradition and a place rather than a chef's technical ambition."

Read the Interview in May issue! 

BEING A CHEF

Fanni Sallay

Chef working across Michelin-level fine dining, private, and yacht environments

Writer

Not a Show, but a Standard

The plate is only the visible part of the work

The goal is not a show.  It’s to create something that feels right in that exact moment — for the people who are experiencing it.

Because what people remember is not the detail of a dish, but the feeling it leaves behind. And that feeling starts long before anything reaches the plate.

It’s in the attention, in the intention, in the ability to notice what is needed — sometimes before it is even said.

For me, being a chef is not about control. It’s about responsibility.

To create something that fits not just the moment, but the person.  

To hold a certain standard, even when things behind the scenes are not calm.

That’s where structure comes in.

Not as a limitation, but as something that allows consistency — something that holds everything together.

Read full story in out May issue! 

INNOVATION AND TECHNOLOGY 

Story of Kris Hall, CEO and Founder

of The Burnt Chef project 

"It was a struggle to speak to my clients and friends in the trade about this. Every time I tried I met the same stigma and resistance I felt. "It's not the done thing. If I tell someone how I feel, I'll seem weak, I'll let my team down, and I'll lose my job."

Read full story in out May issue! 

Deborah Wehrens,  The Culinary project founder, 

Culinary IP broker 

About The Culius project 

THE TIMELESS RECIPES by Craig "Burnie" Burns

CHEFS and DISHES

Life story and stunning 

recipes of Chef Benjamin Chika Nwoke

“Looking back at my childhood, I didn’t fully plan to become a chef from the beginning. But I always had a deep connection with food. I enjoyed being in the kitchen, watching how meals were prepared, and learning little by little. What started as interest eventually became passion.” 

Read full story and great recipes in our May issue! 

Unique recipes by Chef Jhon Carlo Bulayog

(Interview with Chef you can read in our April issue!) 

CULINARY PHOTOGRAPHY 

Interview with awarded food and product

photographer,  blogger Jasna Verčko 

https://jasnaverckophotography.com/

https://www.bake-something-different.com/

"I believe that food photography is timeless. Despite AI improvements and AI-generated photos, food carries so many emotions, feelings and textures; this is the field where I believe photographers can't be replaced. Food styling is also strongly influenced by human touch, and people quickly notice which photo is fake. I believe our industry will become more authentic and appreciated. Maybe there won't be so many clients as before, but they will be better ones because only those who understand the importance of food photography remain."

Read full story in out May issue!