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Barbara Borasio, Primary Chef

L’energia e la creatività (The Energy and Creativity)

Barbara is young and dynamic, a true  volcano of ideas. She is already an accomplished creative culinary talent. She was born in Biella, in Piemonte, and  has always had a clear idea: she wanted to be a chef and would not do anything else! She has worked in some of the most famous Italian restaurants and was a student of Heinz Beck at the Pergola Restaurant in the Hilton Hotel (a three Star Michelin Restaurant – the only restaurant in Rome to be accorded such an honor).

After a long period of practice  she has become a teacher in the most Famous Italian cooking school : Il Gambero Rosso and now collaborates with us offering our guests  cooking lessons that are always creative original and fun. While starting with traditional Italian cuisine, she never fails to add a dash of creativity and contemporary flair to make each dish unique.

Barbara’s lessons are always special and full of surprises because Barbara always knows how  to test her talent (and that of her students) to prepare fabulous menus. Her specialties include gelatto with praline nuts and homemade fish ravioli!

Adam Sobel, Chef and Partner | The MINA Test Kitchen

Visiting chef October 2016

Adam Sobel is the Chef and Partner at The MINA Test Kitchen in San Francisco, a fun and welcoming space in the heart of the Marina/Cow Hollow neighborhood.  The first-ever test kitchen for Mina Group, this 1,600-square-foot space serves as the R&D laboratory for chefs Michael Mina and Adam Sobel, where their menu is continually evolving to showcase a variety of cuisines and techniques through a series of pop-up dinners. The first pop-up series at The MINA Test Kitchen, Middle’terranea, is a passion project for Mina and Sobel. The cuisine is inspired by both chefs’ heritages - Mina was born in Egypt, while Sobel has roots on both sides of the Mediterranean. With a strong desire to explore their culture while cooking food that is close to their hearts, the duo combines the flavors from the Middle East, the Mediterranean and North Africa.

Food has always been a defining force in Sobel’s life, from joining his grandmother in the kitchen to entering culinary school while still in high school. After cooking his way through New York City, Sobel enrolled at the Culinary Institute of America in Hyde Park, NY, to further his skills. Upon his graduation, opportunity knocked in the form of an offer to be part of renowned chef Bradley Ogden’s opening team at Ogden’s eponymous restaurant in Caesar’s Palace, Las Vegas. During his tenure there, the restaurant won the 2004 James Beard Award for best new restaurant in the country and received a four star rating from the Mobil Travel Guide, now known as the Forbes Travel Guide. Sobel then moved on to become Chef de Cuisine at Restaurant Guy Savoy in Las Vegas. Soon after his arrival at Guy Savoy, the restaurant was awarded two Michelin stars and named one of the top new restaurants of 2006 by Esquire and Travel + Leisure. Sobel continued to make his mark in Las Vegas as the Executive Chef at RM Seafood at Mandalay Bay Resort and Casino. Led by award-winning chef and sustainable seafood advocate Rick Moonen, it was here that Sobel began recognizing the need for sustainable sourcing in restaurant kitchens, a commitment that has stayed with him to this day. 

In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina’s BOURBON STEAK.  There, he upheld the restaurant’s philosophy of using the freshest local produce, tending to its 500-square-foot vegetable and herb garden, incorporating more vegetables and vibrant flavors into lighter dishes. Sobel’s innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine’s annual ‘100 Best Restaurants’ issue in 2012 and 2013. It also garnered him mentions in notable food publications including Esquire and Food52.

In 2013, soon after he moved to San Francisco to take on the role of Executive Chef and Partner at RN74, Sobel was crowned the “King of Porc” at the prestigious Grand Cochon, an annual competition held in Aspen where top chefs from across the country are judged on dishes prepared from heritage pork breeds. In February 2014, Sobel was invited to serve as a guest judge on Food Network’s cooking competition show, “Chopped,” and in May 2014, RN74 received a stellar 3½ star review in the San Francisco Chronicle, under Sobel’s leadership in the kitchen.