Chef Dani Garcia and his team of Calima restaurant in Marbella Spain. He is constantly working on innovating cuisine. His apprentice to Martin Berasategui, shot him to stardom. He received first Michelin star at Tragabuches restaurant in Ronda Malaga. He received second Michelin star at Calima his current restaurant. Chef Garcia is an ambassador for Andalusian cuisine
Pictured here we have a rondo roccoso (rock of the sea) and a bronzed tomato and sweet prawn ceviche.
This was the most innovative dish in my opinion, gorgeous lobster medallions and avocado rolled lobster salad with a tomato "popcorn" made using liquid nitrogen.
Chef Michel Sarran is a Michelin star masterchef and an emblem of Toloussian gastronomy. His culinary journey started at home at his mother’s restaurant. His cuisine is described as a “Respect for the original with innovative touches” Chef Sarran has cooked for important people all over the world, but his most memorable experience was when he cooked for Nelson Mandela.
Mauro Colagreco is a Italo-Argentinian 2 Michelin Starred Chef. He established Mirazur, which is currently on the "World’s 50 Best restaurants" list. Chef Mauro claims to use "Earth as inspiration”. In his Mirazur gardens, he focuses on purity and the use of over 250 different local herbs and flowers. He feature up to 40 varieties of tomatoes (one with a strong truffle taste) plus several varieties of carrots, beet root, swisschard, radish, rocket, horseradish and 100’s more
Mirazur is located in a 1950’s modernist bldg with sweeping views of the Mediterranean. Highly recognized on the culinary front as 1st non-French chef to be awarded “Chef of the Year”
Chef Mauro is also an ambassador for Nespresso, and with this high end coffee product he created this fusion of flavors. Coffee marinated scallops, corn puree, and polenta chips with wild sorrel sprouts, a delicious work of art!
. He has written eight publications and participated in many competitions including the Toque d’Ore in Lucerna (2 wins in pastry / 1 in kitchen). In 1996 he opened “La Nuova del Arte Catering” in Milan, where he offers classic and imaginative cuisine.
Chef Ernst's Dish: Chocolate Terrine w/ wasabi and hot mango salpikon
Chef Gianluca Fusto is a master pastry chef. He was born in Milan and is a lover of cocoa His desserts are viewed as the latest experiments of contemporary art. He is currently consulting and offering tailor made courses all around the world. Chef Gianluca is an ambassador for Valrohna chocolates, the finest french chocolate used by great chefs from all over the world. He was named Best Italian Pastry Chef 2012 at Milan’s Identita Golose International Congress. Pictured Below if Chef Gianluca's Creation.
Roberto (Bobo) is the little brother, who looks up to his elder brother Enrico. He has passion for good food, and it's clear when he speaks in such intimate detail about the dish. He studied and practiced for many years to perfect his technique. His culinary roots are based in the finest traditions of Mediterranean cuisine.
Rachel Allen is a Dublin native TV chef, author, journalist, and mother. She attended and now teaches at the Ballymaloe culinary school, located in Ireland on a 100 acre organic farm. She has a practical cooking style, which is simple and delicious for family and friends Rachel cooks with regional and global influences, and is just the loveliest person all around!
Rachel demonstrated Irish soda bread, quick, easy, and (smothered with butter) were oh so delicious!
Chef Philippe Etchebest is a French Michelin starred chef. He was awarded “Best French chef” in 2000, that then earned him 2 Michelin stars in 2008 for Hostelliere de Plaisance in Saint Emillion France. Known for inventive, creative, and amusing dishes. His seasonal cuisine is reminiscent of French traditions with International touches. Chef Philippe is also a French television personality for the program Cauchemar en cuisin3 which has taken inspiration from Gorden Ramsey's Kitchen nightmares.
Chef Philip demonstrated a gorgeous foie gras and sweet prawn ravioli which he fused with a gorgeous coconut and lemongrass broth. It was such an aromatic dish and so enticing, that I didn't get a chance to snap a photo of it. Everyone rushed to gobble it up (including myself), but at least I was able to capture the fresh ingredients he used, pictured below.