Arguably the face of Peruvian cuisine, Chef Gaston Acurio is determined to educate the world about his roots.

In a documentary entitled Findng Gaston produced and directed by Patricia Perez, Chef Gaston travels around the world promoting his country’s cuisine alongside nine other chefs. You’ll see him teach cooking demos, and even collaborating in Girona with the world’s number one Chefs Jordi and Joan Roca at their restaurant El Celler de Can Roca. Having won this year’s Global Gastronomy Award and ranking 35th Best Restaurant in the world, Peruvian born Chef Gaston Acurio is definitely a chef to keep a close eye on.

Poland may be known for their delicious pierogi and paczki, but it often overlooked as a culinary destination.

Set in the heart of Warsaw, Atelier Amaro has just proudly achieved their first Michelin star for culinary excellence. This is not only a remarkable achievement for chef Wojciech Modest Amaro, but Poland as well, considering this is the only Michelin star the country has ever received.

Amaro, who is of Polish and Italian descent, once worked for the legendary Spanish restaurant El Bulli, learning the basis of great cuisine. His philosphy is about the fusion of nature with science, serving only ingredients that obey the principles of time, place and tradition.

With three Michelin stars being the maximum that can be awarded to a single restaurant, Amaro has a great deal of room to continue growing his success.

A collaboration between New York-based still life and food photographer Beth Galton and food stylist Charlotte Omnes, a delicious series called Cut Food provides an intriguing and creative way to showcase the things we eat.

According to Beth, the series was inspired by an assignment in which they were required to cut a burrito in half for their client. They decided to take it a step further and showcase the food on a different level.

Corn dogs, jelly filled donuts and pints of ice cream were easy to cut in half and looked great without any manipulation, but items such as chunky cans of soup, ramen noodles and steaming coffee required a little extra direction. Food stylist Omnes, used gelatin to solidify the liquids and keep everything looking au naturel.

Sources: Feature Shoot & Beth Galton

Launched during Milan Design Week, a innovative design by FridayProject (Luca Boscardin and Valentina Raffaelli) will have you rethinking you’re entire condo layout.

What at first glance may look like a bookshelf is actually a pyramid of very useful food storage. Going beyond the kitchen, and this product aims to store food with an educational (and of course, stylish) purpose. “The open structure and the palette of materials, are a way to show and communicate what we have at home, suggesting combination and inspiring recipes. All the products are displayed with a specific sequence and logic, in order to understand immediately how much space we should give to cereals and vegetables instead of cookies and sweets.

It’s a way to bring in the house an educational system for our diet. It’s an instrument to show the food we have at home, and to push people to combine it in an healthy way”

Its undoubtful organization makes it hard not to want to eat healthier. The structure, playful and creative is made up of painted steel with mosaic materials that correspond to different functions: wood drawers for bread, pastas and cereals, dark baskets for potatoes and onions and a terracotta box for fresh veggies. The structure also includes shelves with lots of space for eggs, herbs and spices.

Copenhagen-based Magazine, Bitchslap brings us a mouthwatering visual presentation of food and fashion at its finest.

Through a series of photographs by Rasmus Weng Karlsen, stylist Stephanie Loa showcases a traditional Scandinavian open-faced sandwich called Smørrebrød, by mirroring the hues and shades within the different layers.

Looks include Soulland, Norse Projects, Wood Wood, Henrik Vibskov, and Penfield.

In recent years, food and the world of design have collaborated to create some beautiful works of art.

The Food Project, a new exhibition at the MART museum (the Modern and Contemporary Art Museum) in Trento e Rovereto, Italy opened with a tribute to the “Good Design” book written by Bruno Munar as a starting point to highlight food-inspired imagery. Derived from artists, designers and chefs, these innovative works include Bompas Parr, Marcel Wanders, Carlo Cracco, Alkesh Parmar and Philippe Starck.

Renowned photographer Daniel Star says “I wanted to create a set of images that’s pitched somewhere between a test kitchen and a science lab, with a bit of a mad-scientist twist.” Sophisticated, and truly inspiring, this design-meets-food experiment reveals an array of foods through a series of graphic interpretations to reveal their traditional forms. The exhibition ends with an overview of the future of food, with some creative young designers who will display their own ideas about the future of food.

Sources: Design Milk & Nowness

If sushi could make fans out of skeptics in just three decades, then why not bugs?

What began as a graduate program between four students, a concept called Ento was born, a idea that could potentially change the way we think about sustainable food systems forever. Bugs, which are high in protein, low in fat and contain plenty of vitamins are also a far more sustainable food source than beef or pork.

With the help of chef and food stylist Xania Von Oswald, co-founders Julene Aguirre-Bielschowsky, Jacky Chung, Jon Fraser and Aran Dasan got to work and designed a product that makes the bugs unrecognizable and truly elegant. Ento cubes display insect meat in an abstract form combined with other ingredients and complimentary flavours so that it is more appealing from a to the consumer.

A lot of cultures see eating insects as normal already, and as the global food demand increases there is an increased need for sustainable food systems. Other than acceptance, the biggest challenge Ento will face is that it is unfamiliar to most. Within 10 years the team has a goal to be available in cafes, restaurants and super markets.

They have concluded that If you can eat raw fish, you can eat a caterpillar.

Bring together the world’s best chefs, take them somewhere remote and ask them to cook only from what’s around them.

This is exactly the idea founder Alessandro Porcelli had in mind when he started Cook it Raw, one of the most highly acclaimed culinary gatherings in the world. Bringing together avant-garde chefs such as Albert Adria, Alex Atala, Pascal Barbot, Massimo Bottura, David Chang, and René Redzepi, this gathering allows chefs to interact with local producers and work with the selected region’s farmers, hunters, fisherman, artisans, cooks and foragers who offer insights into local produce and cooking techniques. The chefs use their own hands to forage; hunt and fish for produce and essentially discover that the world around them is edible.

On the final night of the event, each chef prepares a course from which they have made solely from the land that inspired it and it is served to everyone.

Rene Redzepi of Noma describes the event as “boy scouts going to camp. Learning to tie new knots and see new places in the world and then seeing how we can bring back what we learnt and use it in our own kitchens.”

Cook it Raw goes further than this culinary gathering as it allows chefs to bring back an enormous amount of knowledge and inspiration to their own restaurants where they continue to set the bar for new innovative dishes.

This stunning 208-page book documents the event through Denmark, Lapland, Italy, and Japan.

Sources: Cook it Raw & Trendland

As if you didn’t already need an excuse to escape to the beautiful island of Bali, The ‘Bistrot’ in Seminyak, Kuta District will have you salivating at the thought of dining in this magical restaurant.

There is an unmistaken charm and warmth to this vintage Parisian eatery, thanks to Moroccan-born Interior Decorator Zohra Boukhair and her husband Blaise Samoy. The Bistrot has an industrial feel, with impressive structural elements such as floor to ceiling windows that allow natural light to flood the entire space, and stripped wood from the floors to the bar. Lavish furnishings, antiques and artifacts from around Indonesia grace the warm exposed brick walls while mismatched seating provide for a fun approach to modern design.

Source: Yatzer

Noma’s three-year reign as the number one restaurant in the world has come to an end.

The title has been graciously passed over to El Celler de Can Roca in Girona, Spain who previously held the number two spot for the last two years. The three Michelin star restaurant entered the top 50 list eight years ago as a Spanish favorite and has climbed up steadily since.

The restaurant is a family affair, run by brothers Joan, the head chef and technical artist, Josep, the sommelier and Jordi a mind blowing pastry chef. Opened in 1986, El Celler is known for dishes that blend innovative cooking techniques with traditional ingredients.