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Sugar, Spice And Everything In Between
DRUM Magazine East Africa
|October/November 2017
CHEF ALFRED MULAVI’S CAREER IS ON THE UP AND UP. WE CAUGHT UP WITH HIM AND TALKED LATEST TRENDS IN THE FOOD INDUSTRY, MENU DEVELOPMENT, PET PEEVES AND SO MUCH MORE.
HOW LONG HAVE YOU BEEN A CHEF?
I have been a chef for more than 7 years with expertise in Chinese, Japanese, intercontinental and now Spanish cuisine. I am tremendously passionate about food and cooking.
WHAT TRENDS ARE YOU NOTICING REGARDING WINE AND FOOD PAIRING?
Taste preferences are rapidly changing. Pairing has to be done intelligently and unlike the usual mirroring – white wine for white meat and red wine for red meat – we’ve come up with a contrasting system whereby we also consider the nature of food and wine, such as spicy for mild, light for heavy… in order to cope with the evolving diets as well.
HOW DO YOU STAY CURRENT ON NEW TRENDS?
Our brilliant flavours and variety of wines ensure that we stay current. Our method of food preparation and dining is unique, thus the saying; ‘Anything goes when it comes to Tapas!’
Denne historien er fra October/November 2017-utgaven av DRUM Magazine East Africa.
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FLERE HISTORIER FRA DRUM Magazine East Africa
DRUM Magazine East Africa
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Sugar, Spice And Everything In Between
CHEF ALFRED MULAVI’S CAREER IS ON THE UP AND UP. WE CAUGHT UP WITH HIM AND TALKED LATEST TRENDS IN THE FOOD INDUSTRY, MENU DEVELOPMENT, PET PEEVES AND SO MUCH MORE.
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