Kopi Luwak (Luwak Coffee)

What is so special about this coffee and why is it so expensive? Lets look into this Indonesian poop jewel…

Cooking with wood

There’s something amazing about a woody, smokey flavor on food. Rustic cooking makes food taste better that’s a fact! The first time that prehistoric human beings tried cooked meat was by finding it on the forests after a fire. The smokey flavor must have caught their attention since they afterwards loved consuming grilled meat (and…

Mystery guest, a movie

Today we will talk about the life of a mystery  guest (in case of a hotel) or mystery shopper for restaurants and other establishments. It is not an easy job and requires several qualifications such as being available at all times (thus not having a personal life), being knowledgeable on the functioning of the establishment…

Fika: Swedish coffee time

After two amazing months in Sweden, the thing that will stay with me forever was the importance of taking a break during the day to rest, talk and drink coffee.. This could be basically any time of the day. Let me explain this to you.. Fika is basically eating between meals, (whether it is sweet or…

Tiny guide to Mezcal

It is about time to write about mezcal, tequila’s cousin I would dare to say. The plant they come from (agave) may look similar, however the making process such as taste and other characteristics are completely different.

Wine Etiquette: Decanting a wine

The whole idea behind decanting  wine is to get rid of the sediments that may have appeared through time and to aerate or oxygen the wine faster in order to allow the aroma molecules to explode.

Oaxaca, a culinary paradise.

  The more I travel, the more I fall in love with my country.. not only our art, clothing, dance and music are exquisite but also and (for me) most important is the fact that we have as many cuisines as cultures. This time I had the chance to travel to Oaxaca, a state in the southeast of Mexico…

Proud to be featured at Le Cordon Bleu London

This morning I woke up to a post at Le Cordon Bleu London page where I could tell my story.. This stage of my life was a breaking point for me when I realized that it was the right path at the right place and of course at the right time! I was like a sponge…

Le Cordon Bleu: Now and then

I must start this post by saying, for those who have always thought “Cordon Bleu” is a chicken recipe let me tell you, you have been always mistaken. We have all heard about the great French cooking school Le Cordon Bleu, but where does this name come from? What tradition is held behind centuries of…

Chia: Queen Seed

What if you could find Omega 3, phosphorus, manganese, protein, fibre, calcium and the energy of an espresso in a healthy, non processed, gluten free, caffeine free product? The Aztecs got it right once again with Chia seeds, one of the most powerful superfoods there are. This millenary tiny seed (1mm long) is the dream…

To Cork or Not to Cork

When unprocessed it serves as a “sweaters” to gorgeous strong trees in several countries, once processed it holds one of the most precious liquids in our existences: wine. Yes this time we will talk about cork, where it comes from, why is it so special and the reason why is it slowly disappearing from our bottles. Cork…

Music and Food: Eternal Marriage

Have you ever listened to a song that makes you feel happier, sad, melancholic or transports you to faraway lands making you feel different? Has it ever occurred to you that music not only affects you but also what you eat? Yes I am talking about herbs, veggies, cows, even fish! Let’s take a look…