Rauwkost is one of the most anticipated events in Rotterdam for foodies. Once a year top chefs of the city occupy a place to make their “signature dishes” for the pubic and also for each other. The unique event is focusing on food but also on meetings, social interactions, and lots of stories. So the basic idea and the high-quality of the realization are quite related to WhatTheFood.
Hiroaki Yamamoto or Yama as everyone calls him started cooking in a DYO way with his brothers and now he manages his own restaurant in Rotterdam. He said the most unusual thing was for him that while Japanese can nod and say yes to everything, dutch will tell their opinion; of course even about his food too.
There's reason to celebrate: it's our first birthday. We had more than 40 films and even more amazing stories. We're really proud of our statistics: almost 40.000 video views, 25.000 visitors on website in a year and of course, thousands of finger-licking bites. Thank you for watching. We love to be with you!
How can a kitchen have two chiefs? Only if the two chefs are in harmony. Julius Busscher and Rick Swinkels met in 2013 and since then they built a food truck, organised a successful food festival around it and now they even opened their pop-up restaurant in Amsterdam. And they still have more ideas!
Tamara Kikkert started as a waitress in the restaurant where she's now the manager. With her friends they didn't like the stagnation of the summer months at the restaurant so they painted red an old citroen and hit the road. They are selling roasted entrecôte beef sandwich with their popular secret sauce.
I have to admit in a very good sense; that if you start to chat with Ricsi while waiting for your meal you won't escape for a while. You can get to know him, make fun with him. You can basically ask anything, about his food, his life or anything about being Jewish. On top of that you get first class food.
Meet the Russian restaurant in Budapest with a Kazakh owner and an Ukrainian chef. Since the opening they have three dishes on the menu which haven't changed, the rest keeps changing. Natasa, the owner likes to sit and chat with the guests which makes the visit warm, personal and welcoming. This week we visit Budapest!
In how many different ways can you eat endives? How many different names does it have anyway? I used to only use it as a wok ingredient, or as an edible spoon for dips along with carrot and cucumber. But one day, on a family dinner I met the baked endive. I instantly fell in love with it, as it is a simply great dish!
(LONDON) If you ask a taxi driver or even a bus driver in London where is Beigel Bake, surely they will know the route by hart. The bakery established in 1977 and the two friends who opened it were the first ones in the British capital to bake beigel. The bakery in the heart of the old Jewish quarter became so popular that now they sell thousands of beigels daily.
We’ve got mail; the 700th MENÜ is ours! This is the first Hungarian community cookbook. It tells the story of the developing gastro culture of Budapest through 22 personal stories and dozens of recipes. We love the ingredients of the recipes and just cannot wait to try them out but there will be one ingredient which is hard to find outside of Hungary.
The whole street knows if Miriam Staffhorst and her pâtisseries are working on something delicious. If you feel the wonderful aromas of cinnamon, chocolate, other ingredients and the freshly baked cakes, you cannot resist to stop by. We visited them on a special day when they were making 80 Christmas breads on one day. At the same time we watched how the city wakes up.
A meal in most cases is nothing. But has a great importance to our lives. It brings the family together in the morning, the colleagues at noon, and friends in the evening. Perfect opportunity for discussions, wedding proposals, reconciliations or just to get to know someone. In our own words: the common language is food, where the story of the chef is the spice.
(ROME) Campo De Fiori is a food market of Rome. The "Field of Flowers" is a must for everyone, even those who are not especially interested in gastronomical explorations. That is the place where I met Fabrizio 10 years ago and he still makes his handmade spice mixes and sells them in the middle of the market square.