5 Questions for Marc d’Entremont
by FWT Magazine
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In this month's interview, we sit down with IFWTWA Board Member Marc d'Entremont, also a member of the American Culinary Federation, and ask him five questions about how he became a chef.
What’s Cooking in Burgundy
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We’re supposed to be making a sunflower-shaped pastry but mine is looking rather sad. I’ve got far too many petals, they’re facing the wrong way, and despite loads of encouragement and remedial action from our ever-patient host, my pastry is never going to look like a Van Gogh masterpiece.
India with Intention: Engaging to Embrace Ancient New Notions
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Take your heart to India, not just your sightseeing eyes. Expect your ears to inform you of wondrous new notions.
Cuisine Wat Damnak: Siem Reap, Cambodia
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In March 2015, Cuisine Wat Damnak, in Siem Reap, Cambodia was named S. Pellegrino Best Restaurant in Cambodia, and one of Asia's 50 Best Restaurants. Thanks to owner and Chef Joannès Rivière, the Cambodian table has hit the big time.
A Taste of Scotland: High-Quality, Local Ingredients in Focus
by Victor Dorff
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The Isle of Eriska, a private island at the mouth of Scotland's Loch Creran, includes a Michelin-starred restaurant and a chef who builds his menus around the best local ingredients he can find.
The American Club: A Five-Star Experience in America’s Dairyland
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With just a few states left in her quest to discover the essence of each one, travel writer Linda Fasteson heads for Wisconsin to the Village of Kohler, where she finds a world-class five star resort experience in The American Club.