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The Good Food Lab to host pop-up curated by Chef Mihir on February 17
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Friday, 15 February, 2019, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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Chef Mihir, who is affiliated to The Good Food Lab, will curate an interesting meal, comprising such dishes as Sous Vide Lamb Lion, Miso Milk Jelly, Tarte Tatin, etc., on February 17, 2019.
The chef, whose tryst with cooking began at the age of 12, joined IHM Mumbai in 2012, and went on to work with George Brown in 2016. He has also worked with Momofuku Shoto, staged at Langdon Hall and worked in Toronto’s Distillery Restaurants Corporation.
The Good Food Lab is a new platform in the F&B industry. It is an incubator platform for chefs to experiment with various food pairings and ingredients. It curates food pop-ups by collaborating with chefs across the world.
It is initiative by young chefs to create a platform to boost creative and experimental food thus, it gives food lovers an access to explore creative food pairings and inspirations. The food pop-ups are an interesting mix of food, fun banter and socialising with like-minded people.
Focussed on redefining the fine dining scene, the Good Food Lab is set to offer interactive and fun way to dine out and meet interesting people. The chefs design multi-sensory dining experiences for guests, based on their style, experience, exposure, travels and inspirations.
It has already done successful food pop-ups across the city with chefs like Rishim Sachdeva (Olive, Mumbai), Rahul (Masque and Noma), Devika Manjrekar (Le Cordon Bleu, London), Minali (Ferrandi, Paris), Shrishti (Le Cordon Bleu and Noma), Tushar (Indigo, Pune), Shikha (Faviken, Sweden), Shraddha (CIA, NY), Lakham (CIA, NY), Vaibhav, Chirag (Toast and Tonic), etc.
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