Born in the UNESCO heritage town of Toledo in Spain, Chef Manuel’s earliest childhood memories stem from his mother ’s restaurant where he got his first glimpse of the various techniques of cooking. His passion for the craft inspired him to start cooking at the age of merely fourteen, and he helped out at the family restaurant on weekends, where he often served Spanish home-cooked food. He furthered his passion by enrolling at a culinary school in Toledo where he received hands-on knowledge of Spanish cuisine as well as unique techniques of making cheese, sauces and breads. Upon graduating with a certificate of diploma, he was recruited at a Michelin-star restaurant and ever since then, over the course of his career, he has worked as Chef De Cuisine at several illustrious hotels around the world, including 55&5th The Grill at the St. Regis, Saadiyat Island, Abu Dhabi and as Chef De Cuisine at Le Cirque and Café Belge at The Ritz-Carlton in Dubai. In Mumbai, he started off as Chef De Cuisine at Arola Bar & Restaurant, JW Marriott, Mumbai, and has now finally achieved his lifelong dream of opening up his own restaurant - La Loca Maria.
This story is from the August-September 2019 edition of Food & Beverage Business Review.
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This story is from the August-September 2019 edition of Food & Beverage Business Review.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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