Blades Of The Gods » Brand Ambassadors

Performance Test – Chef Knife Ryan Clift Series M390!

admin — Wed, 03 Sep 2014 16:34:58 +0000

For this performance test we used the 19 cm Chef Knife from the Ryan Clift series made from M390 steel. The knife came sharp like this out of the box, thank´s to Windmuehlen´s dry fine grind.

Price: 575 USD

For more informations please visit our website:
www.bladesofthegods.com/collection-shop/ryan-clift-m390/cat/ryan-clift-1/p/chef-knife-m390-steel/

Performance Test, paring knife Ryan Clift Series m390!

admin — Tue, 26 Aug 2014 16:05:55 +0000

Paring knife, performance test. Used knife 12 cm paring knife from the ryan clift series m390 steel. The knife came sharp like this out of the box, thank´s Windmuehlen´s dry fine grind.

Price: 405 USD

For more Infos please visit our website:
www.bladesofthegods.com/collection-shop/ryan-clift-m390/cat/ryan-clift-1/p/pairing-knife-m390-steel/

Ryan Clift – Tippling Club Singapore

admin — Tue, 06 Aug 2013 10:31:01 +0000

In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail pairing to a new level. It was there that Ryan and his team launched Tippling Club. Within its first two years of operation, Tippling Club quickly earned its reputation as one of Singapore’s top restaurants. In the 2009 Phaidon cookbook entitled Coco, Ryan was handpicked by ten of the world’s greatest chefs as the gastronomic superstar of tomorrow.

We met Ryan for the first time in April and asked if he wanted to join Blades of the Gods as one of our brand ambassadors, and if he would be interested in creating a series of kitchen knives with his preferences of shape and geometry. Ryan’s love for Austrian wines and weekend trips to Bali seemed to connect us immediately.

We are very happy and proud to work with such an innovative and humble guy like Ryan.

Watch out for some upcoming news about the Tippling Club series of kitchen knives!

tipplingclub.com

Welcome – Heinz Reitbauer – Steirereck Vienna

admin — Wed, 17 Jul 2013 05:17:15 +0000

Heinz Reitbauer was born in 1970 during the early days of the Steirereck Restaurant. The Steirereck, one of the largest gastronomic institutions in Austria, was founded by Heinz’s parents, who built it from a corner neighborhood eatery into Austria’s first four toques restaurant.

Heinz spent several years working his way upwards through various positions in the Steirereck. In 1996, the Reitbauer family launched its second endeavor, the Pogush Country Inn, located in the green heart of Styria. He took the helm of the new restaurant as Head Chef and cooked up two toques in the first year.

In 2005, Heinz Reitbauer moved the Steirereck from its home of 35 years in Weißgerbe Lände to the Stadtpark, and became the head of both places. The new location is a jewel of art nouveau architecture in one of the most beautiful parts of Vienna, close to the famous statue of Johann Strauss.

Drawing on produce from local farmers as well as from his own farm, Grand Chef Heinz Reitbauer creates the very finest of contemporary Austrian cuisine in a relaxed, chic setting. He especially enjoys serving up all kinds of freshwater fish, preferably from local waters, which feature prominently on the Steirerecks menu.

Born into a family business, Heinz learned from the best. He not only created his own Neo-Austrian cuisine with a historical bent, but has also become one of the world’s most renowned and respected chefs. Heinz credits the help of his lovely wife Birgit Reitbauer, who is the host of the Steirereck, as well as the 95 members of his strong and perfectly skilled team. He also cites his most influential mentors as the Obauer Brothers, Alain Chapel, Anton Mosimann and Helmut Österreicher.

His cuisine is crowned with four toques, two Michelin stars and 19 Gault Millau points. In the World’s 50 Best Restaurants, the Steirereck ranks number nine. In addition, Chef Heinz Reitbauer’s pure and brilliant, yet refined, regional cuisine received the first ever Slow Food Award in 2012 from the World’s Best Academy.

steirereck.at/restaurant/

Calf tail, Rosa Bianca Aubergine, Elderberry and Sumac

Roebuck from Hochschwab on fresh Marchfelder baby Artichokes

Medlar, Viollets and Crepes

Peter Troissinger – Executive Chef at Hotel Massenet in Shanghai

admin — Fri, 07 Jun 2013 13:47:39 +0000

Peter Troissinger, executive chef at hotel Massenet in Shanghai, recently
took over the culinary experience of the restaurants guests by creating
not only fantastic tasting dishes but also amazingly and colorful presented.

Peter joined Blades of the Gods as one of our brand ambassadors earlier this year.
He has been working with our Shastra Chef’s Knife and he is loving it. Please also
watch out for his top of the edge cutting and serving boards called Woodi.

Below mouthwatering pictures of some kitchen highlights.

woodi.at/
hotelmassenet.com.cn/index.html

Lobster Salad with Parma Ham, Sweet Corn, Celeriac & Vanilla Vinegar

Venison with Parmesan Crème Garden Radish’s and Carrot Peanut Sauce

Pigeon & Duck Liver with Chioggia Beets, Sweet Potatoes & fermented Black Garlic

Duck with Red Cabbage Marjoram, Parsnip Biscuit & Lemon-Chili jam

Passion Fruit Cremeux, Snow Egg Island, Mango Comport, Mango Sorbet

A well-deserved holiday in Bali

admin — Sun, 03 Mar 2013 11:45:04 +0000

Having our friends Michael and Dominik over in Bali they decided to invite us for an early dinner at their villa. Christine and Kristina the beautiful lady’s of them took care of the drinks while the boys prepared the fresh seafood they bought earlier in the morning at the local fish-market in Jimbaran.

The only thing we had to take care of was providing our Chef Series Knives, eat all the lovely displayed food and shoot some pictures. What a nice gesture and what a day!

Back home, Michi and his team at the Restaurant SoulFood received 15 points or two toques in the influential french restaurant guide Gault et Millau.

If you are ever near by Nürnberg Germany, you will find them in Christine and Michaels restaurant, the SoulFood in Auerbach.

We are happy to work with Michi and support him with the right tools he needs.
Thank you again!

restaurant-soulfood.com/soulfood-friends.html

Update Chris Salans

admin — Thu, 24 Jan 2013 13:09:16 +0000

Chris Salans receiving the Miele Award for Mozaic no. 5 position in the guide book of the best restaurants in Asia. Congratulation Chris!

Notes from the Miele Guide 2013
…The evergreen appeal of this restaurant in a garden setting is multi-pronged. There is, of course, the charm of the venue. Tucked in a quiet part of Ubud, away from haggling tourists and local touts, it is an oasis of calm once you step through its Balinese doorway…

Welcoming Chef Chris Salans

admin — Fri, 21 Dec 2012 15:36:56 +0000

Born in Washington D.C. on July 18th, 1970, from a French mother and an American father. Chris held his apprenticeship years in France, at l’Oustau de Baumanier and Lucas Carton, both 3-Michelin-star restaurants where he worked up his way to head Saucier.

Before opening his little jewel in Bali, the Mozaic restaurant in Ubud, Chris has been working as the sous chef of David Bouley in NY, executive chef at the Legian Suites in Bali and head chef of Thomas Keller’s French Bistro Bouchon in California. Missing the mystic of Bali and finally expressing his own style of cooking, Chris creates exquisite flavors with indonesian ingredients and western style and techniques. The Mozaic restaurant opened in 2001 it’s doors.

In the following years Mozaic became one of the best-known and highly decorated restaurants in south east asia. In 2012 Chris opened his second Restaurant in Bali, the Mozaic Beachclub in Batu Belig.

We are proud to welcome Chris Salans as one of our Brand Ambassadors!

mozaic-beachclub.com/
mozaic-bali.com/

Blades of the Gods Ambassador

admin — Thu, 01 Nov 2012 20:08:47 +0000

Welcoming Thomas Fischer head chef of the restaurant “Die Bank” in Hamburg as one of our brand ambassadors. Earlier career stops of him, have been the legendary “Gogärtchen” and the “Landhaus Nösse” on the island of Sylt where he was awarded with his first Michelin-Star.

diebank-brasserie.de/