Magazin CHEFS®EVOLUTION No. FIVE

CHEFS®EVOLUTION Vol. FIVE

Stars of CHEFS®EVOLUTION 2022
Stars live and on stage

The freedom to do what you want – Jonnie & Thérèse Boer, Zwolle, Netherlands

The world of pâtissiers a tribute to Maurits van Vooren

Boer&Markt and The HillBilly Cooking Contest Vol. Four

Revolution in the 20th District – Lukas Mraz, Vienna, Austria

Profound intellectual concepts – Marco Müller, Berlin, Germany

Disfrutar – Enjoy Being – Mateu Casañas, Oriol Castro & Eduard Xatruch, Barcelona, Spain

“Luxury is what’s rare, not what’s expensive” – Max Stiegl, Purbach, Austria

Turkish Avant-garde Cuisine – Elif Oskan, Zurich, Switzerland

Felix Schneider and the new Restaurant ETZ in Nuremberg, Germany

Opening eyes in Copenhagen, the city of food trends – Rasmus Munk, Denmark

164 Seiten, 24 x 28 cm, Preis: 19,90 Euro
Sprachen: NL / GB
Edition Port Culinaire

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Magazin CHEFS®EVOLUTION No. FOUR

CHEFS®EVOLUTION Vol. FOUR

Stars of CHEFS®EVOLUTION
Stars live and on stage

25 years De Librije Jonnie & Thérèse Boer, Netherlands

The HillBilly Cooking Contest Vol. Three

The great Riddle – Oliver Peña, Spain

Refreshing Sea Breeze – Ángel León, Spain

The Rise of Nikkei Cuisine – Mitsuharu Tsumura, Peru

The young Berlin Avantgarde – Sebastian Frank, Berlin

The young Berlin Avantgarde – Billy Wagner & Micha Schäfer, Berlin

The young Berlin Avantgarde – Andreas Rieger & Ivo Ebert, Berlin

Fluxus – Eat Art Performances Stefan Wiesner, Switzerland

New Nordic Cuisine extreme – Poul Andrias Ziska, Faeroe Islands

Austrian Avantgarde – Thomas Dorfer, Austria

Somewhere in Shanghai – Paul Paired, China

164 Seiten, 24 x 28 cm, Preis: 19,90 Euro
Sprachen: NL / GB
Edition Port Culinaire

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Magazin CHEFS®EVOLUTION No. THREE

CHEFS®EVOLUTION Vol. Three

Stars of CHEFS®EVOLUTION
Stars live and on stage
Modern Hospitality – Interview with Thérèse Boer

De Librije Jonnie & Thérèse Boer, Netherlands

The HillBilly Cooking Contest Vol. Two
Delisalm
Dutch belted beef from Landgoed Vilsteren
Pure Graze Chicken Farm
Slagerij van Broekhuizen
Slagerij G. ter Weele & Zoon
Algreen

Gastrogin – Gin & Jonnie

Eco – Eneko Atxa, Spain

Birthplace of great chefs – Mauro Colagreco, France

Pioneering work – Magnus Ek, Sweden

The taste of colour – Tanja Grandits, Switzerland

The late summer universe – Rasmus Kofoed, Denmark

New Andes cuisine – Virgilio Martínez, Peru

The Russian avant-garde – Vladimir Mukhin, Russia

The Pioneer – Joachim Wissler, Germany

164 Seiten, 24 x 28 cm, Preis: 19,90 Euro
Sprachen: NL / GB
Edition Port Culinaire

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Magazin CHEFS®EVOLUTION No. TWO

Future Scan

Stars of CHEFS®EVOLUTION
Stars live and on stage
Future Food Stage

Swampland
Jonnie Boer, Netherlands

The Hilly Billy Cooking Contest
The master of Jonnies greenhouse
Of artifice and duck decoy
Alliance with the wind
First hobby, now profession
From goat to cheese
Raw milk, kefir, long lifetime

Chicago – The Windy City
Emotion as an ingredient Grant Achatz, USA

Chicago Part Two – The Next Generation
Dave Beran, USA

The Kitchen of the Future – Natural and Avant-garde René Redzepi, Denmark

Parallel universe – Unique Nordic cuisine from chef Björn Frantzén, Sweden

A journey to Tomorrowland – Quique Dacosta, Spain

Kitchen of contemporary art – The impulsive art of Massimo Bottura, Italy

Richard Ekkebus, Food Freak City – Hong Kong

The Rebel Tim Raue, Germany

L’air du temps Sang-Hoon Degeimbre, Belgium

Jonnies Atelier

164 Seiten, 24 x 28 cm, Preis: 19,90 Euro
Sprachen: NL / GB
Edition Port Culinaire

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Magazin CHEFS®EVOLUTION No. ONE

Welcome to CHEFS®EVOLUTION
The magazine CHEFS®EVOLUTION

The Dutch Avantgarde Cuisine Festival Vol. One
Stars live and on stage

BOERenmarkt
Sons of Mother Nature

Some of the most wanted Chefs and their sommeliers in the netherlands

156 Seiten, 24 x 28 cm, Preis: 19,90 Euro
Sprachen: NL / GB
Edition Port Culinaire

Bestel tijdschrift hier