About

AROUND THE FOOD:

This Blog / Cahier is the little brother and a logical complement to Best Emerging Chefs Series. It is by talking with many chefs for several years and because I have long been interested in areas related directly or indirectly to “Food” that I discovered several thinkers, designers, experts and producers of exceptions who gravitate around the best chefs in the world.

Those selected are often in the shade (by choice most of the time) and rarely present in the media, except in certain very specific to their sector. It is with the objective to know these people and to have a broader perspective of the world the “Food/Gastronomy” was born this blog/cahier.

Generally, interviews will contain 5-7 questions, often with a specific angle in order to answer a question relevant or hot topic. I will publish original content bi-weekly or monthly.

Like in my other blogs, the choice of topics is completely subjective and this blog/cahier is part of a process work-in-progress. In the near future, it will probably be related to a larger publishing project.

Food is Gastronomy, Culture, Design, Economy, History, Science, Technology & the Future.

NOTE: THE HEADER IS A PHOTO (Fall 2011) TAKEN BY THE EXCELLENT PHOTOGRAPHER KRISTOF VRANCKEN AT THE FARM OF HERTOG JAN RESTAURANT.

Kristof Vrancken Bio (www.kristof-vrancken.com ):

Kristof Vrancken (1982) graduated from the Media and Design Academy in Genk (Belgium), where he has been teaching Photography and Multivision since 2008. He is also active as a freelance and art photographer. His work is characterised by ‘cleanliness with a broken-off corner’. In his commissioned work, the ‘clean’ part overrules, whilst ‘the broken-off corner’ does so in his artistic work. He realized the photographies of the book LE MARCHAND DU SEL.

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