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Hey, guys! This is me, Natalia.
When I was still in culinary school, I asked my pasta class instructor: “what’s gonna happen if I deep fry pasta?”.
He replied: “why would you do that?” and never actually answered the question.
Maybe nothing… maybe something terrible, or maybe some cool things like these.
Moral of the story: stay curious, ask questions and experiment. And surround yourself with people and mentors who encourage your curiosity.
On another note, if you’re not into meat Turkey this Thanksgiving, try this instead 🤣
This week was pretty filled with culinary awards and ceremonies.
From The Best Chef Awards and Food Meets Science to new countries joining the Michelin Guide list.
We’ll chat more about all of that more in this week’s Weekly Snack.
Meanwhile, here’re some recipes that I’ve played around with:
Greek Pastitsio (but veg version)
Ok, enough for the intro. Let’s get to it already.
Top Stories:
Latvia goes Michelin
The new old Best Chef in the world
Noma membership
TRENDING
ON YOUTUBE - Savor Yunnan's Potato Extravaganza
ON INSTAGRAM - Grilled Chicken Lollipops 🍗🔥
ON TIKTOK - #Thanksgiving
ON GOOGLE - Stuffed Turkey Cooking Time Calculator
INDUSTRY NEWS DIGEST
⭐️ A Michelin Star in Shining Over Latvia
Latvia joins the Michelin Guide this year with one 1 Michelin Star restaurant.
Other awards given:
3 Bib Gourmand Restaurants
🧑🍳 Nothing New Here
The Best Chef Awards Ceremony took place this week and the title of the best Chef in the world went to Dabiz Munos of DiverXO (Spain).
Overall the crowd is pretty much the same, except for the fact that there are way more female Chefs at the Top and in general on the list.
Here are some worth noting:
#3 Ana Ros of Hisa Franko (Slovenia)
#19 Manu Buffara of Aatma (Brazil)
#21 Anne-Sophie Pic of Cristal Room (France)
#29 Natsuko Shoji of ete (Japan)
#37 Dominique Crenn of Golden Poppy (France)
#45 Leonor Espinosa of Leo (Columbia)
🔬 Food Meets Science Conference
Food Meets Science conference takes place on the 19th of November in Yucatan.
If you missed it check out the event program or even watch the recording here.
🎫 Taste Buds 2024
You can now become a member at Noma’s Taste Buds club.
An annual membership that offers a rare insight into 20 years of R&D at Noma, exclusive access to weird, wonderful flavours and behind-the-scenes content from the Noma test kitchen.
Here’s everything that’s included in the membership only for $645.
COOKING TIP OF THE WEEK
🌡️ The Effect of Temperature on Caramel’s Texture
RECIPE OF THE WEEK
VIDEO OF THE WEEK
Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant
And that’s it for this week!
Let me know (you can reply right back to this email) if you liked this week’s Weekly Snack.
Have a good one! 🫶
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