Latest news with #chef
Khaleej Times
21 hours ago
- Lifestyle
- Khaleej Times
From a soldier to star chef, straddling continents and cuisines
When chef Thanos Feskos touched down in Dubai for the first time last month, it wasn't for leisure. 'Just work,' he says with a shrug, reflecting on the whirlwind five-day trip that left little time for sightseeing. But what he lacked in tourism, he made up for in unforgettable culinary impact. 'It was super nice, super enjoyable,' he recalls, eyes bright. 'And the people I met—amazing. So accepting. So warm.' That, he says, is why he's already planning a return. With a spectacular 4 Hands Menu experience that saw two culinary worlds collide on a single plate Feskos charmed the audience with his food and joie de vivre. Hosted at a Shimmers restaurant, the evening paired Feskos with resident chef Emmanuel in a soulful symphony of dishes built around sharing, storytelling, and pure emotion. 'We did it together,' Feskos explains. 'One amuse bouche, one starter, one main, and one dessert each. It was about balance. About friendship on a plate.' Culinary serendipity Born and raised in Porto Rafti, Greece, Feskos didn't grow up in a kitchen dynasty. 'My story doesn't begin with my mother or grandmother teaching me to cook,' he says with a smile. 'I was studying financial accounting, but the kitchen called me during my military service.' Assigned to cook for his unit, he was a complete novice. But the soldiers loved his hearty, home-style meals. 'So I started calling my grandmother for recipes. Bean soup. Spinach pie. Roasted chicken with potatoes—comfort food. I cooked how she cooked for me.' He was soon assigned to be the Sergeant's personal chef. It was the beginning of an obsession. He enrolled in Greece's Le Monde Culinary Institute, followed by two master's degrees from the Culinary Institute of Switzerland—one in molecular gastronomy and another in European gourmet cuisine and chocolate artistry. 'Yes, I'm a pastry chef too,' he laughs. 'I even placed third worldwide in chocolate architecture.' The rise at Geranium Feskos' journey eventually took him to Copenhagen, where he joined Geranium, the legendary restaurant co-owned by Rasmus Kofoed. Starting at the very bottom, he worked tirelessly—'like two and a half people,' he jokes. But talent and persistence propelled him forward, and in 2011, he became Head Chef. Under his leadership, Geranium achieved what few ever will: three Michelin stars and the number one spot on the World's 50 Best Restaurants list. 'Earning those stars... it's a dream,' Feskos reflects. 'But there's no secret sauce. No magic. Just full focus. Full sacrifice. Full hospitality.' In 2020, Feskos returned to Greece to lead the kitchen at Delta, a restaurant redefining sustainability in haute cuisine. 'We had a farm. We composted everything. We thought about people, not just produce. Human sustainability matters, too.' Under his guidance, Delta earned two Michelin stars and a coveted Green Michelin Star—a testament to both taste and ethics. Despite the accolades, Feskos has shifted his gaze. 'I'm tired of the fine dining grind,' he confesses. 'Now, I just want to cook food that makes people smile.' This mission powers his new ventures: 3 Stripes, a street food project in Athens and Antiparos, and 4 Hands Athens, a collaborative culinary concept that brings chefs together, not just dishes. Bitter bread and sweet memories But every great chef has their kitchen scars. 'The worst moment?' he recalls. 'A mistake with the bread service. The head chef threw 250 mini loaves at me—one by one. I took the blame for a friend.' Yet the best moment outshone it all: 'I cooked for my parents' 50th wedding anniversary. They cried at the table. That was it. That was everything.' When asked about his favorite dish, Feskos shrugs off foie gras or rare truffles. 'Something made with love,' he says. 'That's it. It could be beans, bread, anything. If it's made with care, it's the best thing I've ever tasted.' He's particularly fond of Indian food, recalling meals cooked by a friend's mom in Mumbai. 'Spicy, yes. I was sweating buckets,' he laughs. 'But it was so delicious—like a mother's love on a plate.' Dubai's Four-Hands magic At the Dubai event, diners were treated to a journey—not just across borders, but across memories. 'It wasn't about fancy presentation,' Feskos explains. 'It was about sharing. Family-style dishes that made people connect.' The feedback? 'Overwhelming. People came up to us after saying it felt like home, even though the flavors were new. That's what food should do.' Even with the Dubai menu leaning toward simplicity—dictated by the restaurant's concept—Feskos's fine-dining finesse shone through in flavor, warmth, and attention to detail. With new projects simmering in Greece and Asia—and another Dubai visit hinted at for late 2025—Feskos shows no signs of slowing down. 'It's not about the 'wow' anymore. It's about warmth.' Whether it's a rustic bean soup or a refined amuse bouche Thanos cooks with the same goal: to make you feel something. And judging by the empty plates and full hearts at his 4 Hands dinner in Dubai, he's doing just that.
Condé Nast Traveler
3 days ago
- Health
- Condé Nast Traveler
Soaking in a Slower Pace of Life at Gero Onsen
This is part of Uncovering Japan, a collection of stories that spotlight the lesser known gems that belong on your Japan itinerary, offering everything from a wellspring of local craft and a vibrant street-food culture to traditional wellness. Read more here. From the perennially roiling waves of Kanagawa's seas to Mount Fuji's snow-capped seat in the sky, some of Japan's most iconic natural sights claim their status through their striking appearances. But peer past those wonders, since immortalized odes and ukiyo-e woodblock prints, to find Gero, a quiet onsen town in Gifu prefecture with the placid, pastoral charm of a Studio Ghibli movie. Though the town may not seem like much upon first look, it's part of a celebrated trinity of hot springs dating back to the 17th-century Edo period, when prominent poet Hayashi Razan first dubbed Kusatsu, Arima, and Gero's hot springs the best in the country. Ever since, generations of locals have sought to experience the legendary waters for themselves. Tokyo-based chef, sommelier, and writer Yukari Sakamoto has been making the four-and-a-half hour journey to Gero every year since the '80s. Below, she shares why she comes back time after time to soak in the waters, plus her favorite things to do in Gero, and how she makes the most of her time at the onsen town. Gero Onsen's mountain-nestled main town lights up at night. The town's 13 locally maintained public baths source their water from volcanic origin, particularly from Mount Kusatsu-Shirane. Gifu Prefecture Tourism Federation Gero, the Goldilocks onsen Kusatu, Arima, and Gero all possess distinctive charms that make for three unique onsen experiences. Kusatsu sits in a remote region of Gunma prefecture, a little over 100 miles north of Tokyo. 'It's like, once you're there, you're there, you're in the middle of the wilderness,' says Sakamoto. The town's 13 locally maintained public baths source their water from volcanic origin, particularly from Mount Kusatsu-Shirane. As a result, the springs range from cloudy to clear depending on their acidity and mineral composition, properties which were championed by 19th-century physician to the imperial family Erwin Bälz for their seeming health benefits, ushering in a new wave of popularity for the onsen during the 1800s. Located about an hour's drive to the southeast of Kusatsu, Arima has a far less demanding transit. The onsen is known for its famous duo of golden (kinsen—named after the sienna hue of the iron-rich water) and silver (ginsen—which is actually colorless) waters and being one of the oldest known onsens in the country with a history tracing back at least 1,300 years. 'The onsen is nice, but it's in quite an urban area, so the surroundings aren't quite as bucolic,' says Sakamoto. For an onsen that is conveniently located and immersed in natural scenery, Sakamoto finds that Gero strikes the just-right balance. 'What I love about Gero is that you're in the Japanese Alps,' she says. 'You're located inside a valley with mountains on both sides and a river running between them.' From Tokyo, Gero is just two trains away, with the passage after Nagoya being Sakamoto's particular favorite as rolling hills gradually transition into the mountainside and the river runs parallel. Gero Onsen's public foot bath, right next to the city's main bridge, sees locals stopping daily to soak their feet in the healing waters. Gero's waters leave an inimitable impression. 'We say in Japanese, tsuru tsuru,' Sakamoto says, 'You sit in the water, and after two or three minutes, you start rubbing your skin, and you feel silky. Even after you've gotten out of the onsen and you're dried up, you still feel that silkiness.' The characteristic custard-smooth feeling the water leaves visitors with is owed to its high alkalinity. Sitting around 9.2 on the pH scale, the water takes on a gently exfoliative, soap-like property. Gero's waters leave an inimitable impression. 'We say in Japanese, tsuru tsuru. You sit in the water, and after two or three minutes, you start rubbing your skin, and you feel silky. Even after you've gotten out of the onsen and you're dried up, you still feel [it].' Tokyo-based chef, sommelier, and writer Yukari Sakamoto The joys of taking things slow in Gero The onsen is a nearly year-round destination, though Sakamoto cautions against visiting in the summertime as it gets a bit too hot to fully immerse in a warm onsen experience. 'Once you get to the city, there are many baths where you can take your shoes off, soak your feet,' Sakamoto says, "and there are always the onsens, the hot springs at the ryokan or the hotel that you're staying at, but there's also a public foot bath that's on the river.' Sitting right next to the city's main bridge, she says its part of the area's everyday life to see somebody stop to soak their feet in the waters.
Daily Mail
3 days ago
- General
- Daily Mail
People are only just realising what the metal part on the handles of scissors is for
A man has been left 'mind blown' after discovering what the middle metal part of scissors are used for. Taking to Reddit, on a thread called 'Does Anyone Know?' the anonymous user shared a picture of a pair of scissors and asked: 'Does anyone know what this part of the scissors is for?' Hundreds of people then replied saying they are known as 'kitchen shears' and have multiple purposes. Tasks that the shears can help with include using scissors to crack nuts and open bottle tops. Taking to the comment section, one user replied, writing: 'I always thought they [were for] nutcrackers.' Another person said: 'I also thought this but now I'm going to try everything everyone suggests it is. I'm invested.' However, another chimed in and said they use the section to split open lobster and crab claws. 'They are great for cracking lobster claws,' they said. A different user added that the section can also be used like teeth to open bottles and jars by latching the section onto the top of the lid and twisting it. They wrote: 'For taking off tight bottle caps, just put it around the cap and squeeze - the teeth will bite into grip while the scissors give you more leverage to turn.' Elsewhere, a cook responded to the forum and said kitchen shears can be used to remove bones from slices of meat. They commented: 'I'm a chef and they are meant for taking the bones out of the meat. People say they're nutcrackers, but you grab the meat you put the bone in between those metal things, twist and pull the bone out.' A fifth person added their thoughts: 'It's sometimes called the "bone-notch" or the "serration-grip". 'They're generally multi-purpose, and most have been covered in the other comments, but to summarise, they can be used for cracking nuts, gripping or breaking meat bones, opening bottles, and removing raised wine corks.' However, others claim its use is for cutting fresh herbs, making them easier to incorporate into dishes. 'Everyone is saying bottle opener or nutcracker when I assumed it was for stripping herbs,' another said, adding, 'The more you know.' Elsewhere, a different user said the section shouldn't just be used to open cork wine bottles but also for screw tops, once again proving its versatility. 'Opening screw top bottles that are too tight to open by hand,' another Redditor added. It comes after fast food lovers have been shocked to discover that the vinegar served at chippies is not, in fact, vinegar. The majority of chip shops don't use real vinegar, and instead use a cheaper alternative. This cheaper version of the condiment, called a 'non-brewed condiment', is made from acetic acid, water and colouring. While it may have the delicious flavour of its authentic counterpart, legally it cannot be called vinegar as it isn't brewed from alcohol. Not only is non-brewed condiment cheaper to make than real vinegar, it is also much quicker to make - and it has a longer shelf life. And those who totally cut out alcohol from their diet can enjoy the alternative made from acetic acid, water and colouring - for example, those following a halal diet. In addition it is usually gluten-free, unlike malt vinegar, which coeliacs and those with an intolerance have to avoid. Chippies are able to buy a concentrated form of the condiment, which can then be diluted with water, before it is liberally splashed on delicious, hot piles of fried potatoes. When LadBible shared an Instagram post revealing this vinegar news, people took to the comments section to share their thoughts. Many were unconcerned about the provenance of the condiment, with one writing: 'Sorry but chippy "vinegar" is the best, even if my whole life has been a lie.'
BBC News
3 days ago
- Business
- BBC News
I saw what Gordon Ramsay had and thought 'I want that'
Stuart Ralston was destined for a culinary dad was a chef, his mum was a chef and his brothers went into the business was necessity that took him into his first kitchen at 13 "so he could afford his own trainers".But it was hard work that led him to his first Michelin star, bagged in February at the age of with four renowned restaurants in Edinburgh, the Glenrothes-born chef who cut his teeth in New York under Gordon Ramsay has come a long way. Ralston's housing estate upbringing couldn't be further away from the upmarket fine dining establishments he finds himself in told the BBC Scotland's Scotcast: "If you come from a background where potentially you didn't have much and you wanted to get more, it gives you a certain chip on your shoulder or a resilience that you can really battle through a lot of hard times.""The business is a hard business to be in and it takes people who are really determined not to fail and I think that's the common thing that I always see with a lot people in our industry."Ralston was the victim of two knife assaults in his youth."In primary I was slashed with a pair of scissors from my ear to the bottom of my mouth after an argument with someone."And in high school I got slashed on my leg with a box cutter with someone just walking through the hallways."So, you know, I didn't grow up in the most affluent of areas, it was a dog-eat-dog world. But I think getting out of that just made me determined to not be part of that culture. Ralston worked his way through the ranks in his late teens and early 20s and then chanced his arm by asking celebrity chef Gordon Ramsay for job at his New York restaurant."I'd done a trial in London for him that I thought I'd messed up really badly, but I still got offered the job because I had an attitude. I really cared about my career and trying to be something and I think they saw that."I got an opportunity that not many people did. There was maybe only eight British guys taken out to America. "I was 23 years old and I didn't know anybody."He doesn't recognise the angry, potty-mouthed Gordon Ramsay that made his mark on TV shows. But he did soak up the work ethic and skills on display around him."I didn't really see what people see on TV as much. It was definitely tough, and he was definitely passionate about what we were doing."I worked more so with the head chefs that had been with him for a long time."After two years, scraping chewing gum off tables, prepping vegetables and setting up the staff canteen led to kitchen training and running every section of Ramsay's restaurant at the London spent five years in New York, rising to head chef status and then spent a stint back in the UK before a time at the Sandy Lane Hotel in Barbados. Fast forward to 2025 and he is halfway through his most successful year. He has four Edinburgh restaurants - Aizle, Noto, Tipo and Lyla, for which he was awarded his first Michelin star in says his kitchens run differently to those days in the early 2000s and that the culture has changed."It was rough, really rough," he admitted."When I was started out, you're working all the hours. The conditions were tough. "I've seen fights, I've see people getting burned, I have seen things being thrown at people. I have seen people being kicked out of kitchens for mistakes. "But mostly, I would say, I don't think there's many kitchens that would run like that nowadays." For someone who dreamed of owning his own restaurant from a young age, Stuart Ralston has realised his says he grew into who he is and changed his perspective when he saw what was possible, learning from the best people around him. He said: "Take Gordon for example, look what he's done in his life. I saw him and I wanted a bit of that."
CNET
4 days ago
- Health
- CNET
7 Pasta-Cooking Mistakes That Make This Italian Chef Cringe
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
