Josh Boutwood cooks with primal instinct at Savage
JOSH Boutwood always swings for the fences. At 31, he has collected golds, silvers and bronzes—even the Chef of the Year award, not once, but
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JOSH Boutwood always swings for the fences. At 31, he has collected golds, silvers and bronzes—even the Chef of the Year award, not once, but
To become a chef-ambassador of a reputable food brand, one is expected to have a solid background in the culinary arts, a well-established name in the field, and a knack for creating ingenious dishes.
Chef collaborations have been fashionable of late.
Opposites attract. In the case of Borderless, a two-night pop-up dinner organized by F&B Report magazine, opposites also result in outstanding food.
More passionate people than pompous pricks, they strive for perfection and expect their army to do the same.
The Philippine team at Food and Hotel Asia (FHA) 2016 held in Singapore last week bested 20 other teams to bring home the top prize:
The highest award, gold with distinction, was awarded not only to Miguel Lorino, but also to CCA Manila.
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