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.
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:
Ok, enough for the intro. Let’s get to it already.
INDUSTRY NEWS DIGEST
⭐️ A Michelin Star in Shining Over Latvia
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:
🔬 Food Meets Science Conference
Food Meets Science conference takes place on the 19th of November in Yucatan.
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.
COOKING TIP OF THE WEEK
🌡️ The Effect of Temperature on Caramel’s Texture
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.