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The Week in Bites<br>29th June 2014

The Week in Bites
29th June 2014

An interview with the Turkish chef Kemal Demirasal, dining in the dark and a scientific look at baking cakes and biscuits.

By FDL on

Chef Kemal Demirasal

This week on Fine Dining Lovers we started the week with a great interview with the Turkish chef Kemal Demirasal.

Demirasal is in charge of two very differebt restaurants in Turkey, Alancha and Barbun.

The chef sat down to talk to us about his approach in the kitchen and why he thinks Turkish cuisine could be the next big trend in gastronomy.

Dining in the Dark

Events offering people the chance to dine in the dark have been around for a while.

These unique restaurants make sensory deprivation part of their offering, allowing people to taste and experience food without sight, providing a new angle in the way food is perceived.

We looked at just how much dining in the dark effects taste and some of the places around the world to try dining in the dark.

The Science of Cakes and Biscuits

To finish off the week we took a look at the science of cakes and biscuits.

At first look baking can seem a little daunting but with a little bit of scientific knowledge you can master the art of baking in no time at all.

There’s also a tasty recipe for a chocolate sponge cake to put your new found knowledge into practice.

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