​ Heritage Meets High-Tech – The 70-Year Global Mission of Daesang. ​ Happening right now (Feb 11): The Korean food giant Daesang has officially signaled a full-scale entry into global retail markets at the 2026 Supermarket Trade Show. They aren't just selling 'jars of cabbage'; they are marketing Fermentation Technology. ​Daesang’s flagship brand, Jongga, is now using 70 years of expertise to create 'Mildly Fermented' versions of Kimchi and 'Neo-Japanese' fusion items (like Kimchi Tuna Mayo Sandwiches) to help bridge the gap for new audiences. They are even partnering with 3-star Michelin chefs to prove that fermented foods are the 'superfood' of 2026. ​The Lesson for Us: This is a massive validation for our 'War on Fake Food.' While the industry usually looks for 'faster' ways to make food, Daesang is winning by sticking to 'slower' traditional methods inherited from regions like Sunchang. Fermentation is the ultimate 'clean' technology; it preserves food, adds probiotics, and creates flavors that a lab simply cannot replicate. https://sg.finance.yahoo.com/news/daesang-makes-first-appearance-japans-230000382.html?hl=en-GB&guccounter=1 ​ As Kimchi and Gochujang become 'mainstream' in 2026, are you sticking to the authentic, spicy heritage recipes, or are you enjoying these new 'fusion' twists? What's your favorite 'fermented' hack for a boring mid-week meal? 🥬🔥

Why the Best Restaurant in India Doesn't Believe in "Pin-Drop Silence." ​ Just announced today (Feb 11), Masque in Mumbai has officially been awarded the Art of Hospitality Award 2026. In the high-end world, 'hospitality' usually means white tablecloths and quiet whispers. But Masque is changing the game. ​Their philosophy is rooted in an ancient Indian belief: Atithi Devo Bhava - 'The Guest is God.' Head Chef Varun Totlani explains that in India, hospitality isn't a 'service'; it's how you were raised. He wants Masque to feel like 'chaos, energy, and life' an authentic Mumbai experience; rather than a stiff, silent dining room. They use a dedicated R&D 'Lab' to interact directly with guests, letting them taste experiments before they even hit the menu. ​Why this fits us: We just hit 40 members, and that means we are building our own 'ecosystem of hospitality.' At Kitchen Passport, we believe the best meals aren't just about the salt and heat; they are about the 'energy' you bring to the table. Whether you are serving a 10-course meal or a simple bowl of pasta, your attitude is the secret ingredient. https://www.theworlds50best.com/stories/News/asias-50-best-restaurants-2026-masque-art-of-hospitality-award.html?hl=en-GB ​ What is the one thing you do to break the 'stiffness' when hosting a dinner? Do you let guests into the kitchen to help, or do you have a specific 'welcome drink' that sets the mood? 🥂🥘

From Legacy to Luxury; The 2026 Michelin Stars Have Been Revealed! ​ The culinary world stood still yesterday as the 2026 Michelin Guide for Great Britain & Ireland was unveiled in Dublin. While many legends held their ground, the biggest story of the night was the rise of Bonheur by Matt Abé. ​Matt Abé; who spent nearly two decades working alongside Gordon Ramsay, has done the unthinkable. He took over the historic space formerly occupied by Le Gavroche (one of London's most iconic institutions) and, in less than a year, earned Two Michelin Stars. The inspectors didn't just praise the food; they praised his ability to blend 'Australia-born' modern energy with the strict, classic French techniques that space is known for. ​The Kitchen Passport Take: This is a lesson for all of us: Tradition is a foundation, not a cage. Matt Abé respected the history of the kitchen he walked into, but he wasn't afraid to make it his own. In our community, we often talk about 'the right way' to do things. But true mastery, as shown in the 2026 Guide, comes when you master the rules so well that you can finally start to break them. https://guide.michelin.com/gb/en/article/michelin-guide-ceremony/new-michelin-star-restaurants-uk-ireland?hl=en-GB ​ If you were handed the keys to a legendary local kitchen tomorrow, would you keep the old menu out of respect, or would you wipe the slate clean and start a 'Bonheur' of your own? Let’s hear your vision! 🍽️✨

​ 25 Years of Perfection – Gordon Ramsay Wins Big (Again). ​ The 2026 Michelin Guide results were just released, and the big story is Gordon Ramsay. He has officially maintained three Michelin stars at his flagship restaurant for an incredible 25 years. ​Why this matters for us: In a world of 'fast food' and fleeting trends, consistency is the hardest artisanal skill of all. Ramsay’s 'no-nonsense' approach to quality is exactly what we advocate for in the 'War on Fake Food.' It’s about doing the simple things perfectly, every single time. https://www.cityam.com/gordon-ramsay-is-the-big-winner-from-michelin-guide-2026/?hl=en-GB ​ What is the one dish in your repertoire that you have spent years perfecting? Is it your signature loaf, a family stew, or something else? Share your '3-star' home dish below! ⭐🍴

Bakery Revolution: How Sunflower "Leftovers" Make Bread Healthier! ​Researchers have just discovered (as of February 8, 2026) an incredible way to turn the by-products of sunflower oil production into a major 'upgrade' for our daily bread. By replacing a portion of wheat flour with partially defatted sunflower seed flour, the bread becomes significantly richer in protein, fiber, and antioxidants. ​The Kitchen Passport Take: This is what real innovation looks like! Instead of using chemical additives to 'fortify' our loaves, we are learning to use everything nature provides. It’s a lesson in respecting our ingredients: nothing is wasted, and everything is transformed into pure nutrition. https://www.sciencedaily.com/releases/2026/02/260208011015.htm?hl=en-GB Have you ever tried adding alternative seeds or flours to your sourdough to boost its nutritional value? What 'secret ingredient' do you use to make a heartier, more nutritious loaf? 🥖🌻