Igniv Bangkok chef showcases Thai ingredients in chocolate soufflé and chilli langoustine
It was only after two apprenticeships and a stint working in a fine-dining kitchen that chef Arne Riehn found his calling as a baker, during an internship. “The baker in charge of the shop had to leave because his family member got sick. It was a one-man job, and the shop supplies everything from pickles … Read more
