“I’m thankful to each one of them as they are the ones that put it on a plate for me sometimes, and the fans have been willing me to do it for a long time and are probably frustrated alongside me not getting there. But I’m just delighted the way the fans were at the end. That is what means everything to me. “Bobby Tambling is a great man, he hasn’t been well recently but he’s a great man and I didn’t want to overcook the celebration out of respect for him. To go and break it, I was delighted and very pleased to do it today. I’ve been here a long time. I lost my Mum a few years ago and she was my biggest support.” Chelsea’s interim boss Rafael Benitez, who has enjoyed a significantly less pleasant relationship with the club’s fans since his controversial arrival earlier this season, paid a slightly muted tribute to Lampard. The Spaniard has used him more sparingly than most managers in the 34-year-old’s career and, despite hailing his continued dedication, he stopped short of the gushing praise that will surely come his way from other quarters. “I think it’s great news for everyone,” said Benitez. “He’s a great player who has been working hard and to achieve what he has achieved is amazing. He is a great professional. I’m really pleased for him and really pleased for the team because he scored two goals and won the game.” Aston Villa boss Paul Lambert, whose side remain in the relegation fight as a result of the loss, was unhappy with referee Lee Mason’s performance. He felt both red cards handed to Ramires and Benteke were harsh but was most annoyed by the decision to show John Terry only a yellow card for a foul on Yacouba Sylla. “I don’t need to speak to the referee, you just get yourself into trouble,” he said. “I thought the whole game the referee was poor. When John Terry takes Sylla down, the full-backs are not getting back there – he’s the last man. The referee has to see that. Sylla is through. The referee should have seen that the way I saw it or the way 40,000 saw it: Sylla’s through on goal.” Press Association Lampard’s pursuit of Bobby Tambling’s mark of 202 goals for the Blues has provided a fascinating sub-plot throughout the season and he crossed the line in dramatic circumstances in the 2-1 win at Aston Villa. He first cancelled out Christian Benteke’s opener and then sealed victory in the 88th minute to all but assure Champions League football next year. The veteran midfielder was gracious after the match – singling out both his mother Pat, who died in 2008, and Tambling for special mentions as well as lauding the Chelsea faithful. “It means everything to me. It’s amazing, the support I’ve had from team-mates, and you could see that at the end,” he told Sky Sports. Frank Lampard paid tribute to the man he replaced as Chelsea record goalscorer, before dedicating the landmark to his late mother.
Los Cabos, Mexico – Reported by Elite Traveler, the Private Jet Lifestyle MagazineThe new wave of Mexico’s master chefs stormed the beaches of Los Cabos recently, planting the culinary flag firmly in place at Pueblo Bonito Oceanfront Resorts and Spas. Eighteen of the country’s most renowned chefs came together as colleagues and “amigos” to demonstrate their culinary artistry and showcase their talent as part of PacifiCooks 2010, which has become the “place to be” in summer for those serious and passionate about food – and the complete dining experience.“The goal of PacifiCooks is to help elevate the cooking we all do. Being here for one week gives us the opportunity to learn from each other,” says Pueblo Bonito’s award-winning Chef Antonio de Livier who organized and hosted the event.Each day, five of the invited chefs took the lead to create customized menus from scratch, working with all the chef colleagues, to play with and interpret the five-course menu, emphasizing local and regional ingredients and foods.The inventive menus are served by Pueblo Bonito’s knowledgeable wait staff, providing diners with detail after detail about the flavors and ingredients used in each dish. It is no small feat since each day’s menu is a surprise. The chefs do informational training sessions with the staff so they can be well-versed when they bring the dishes to the eager diners. The chefs, too, come out of the kitchen to talk about the inspiration for the dishes, how they prepared them, and how to adapt them for cooking at home.Sergio Comacho, executive chef at the St. Regis, Mexico City, felt it is important to talk about how the chefs are using new techniques along with traditional practice. “We try to blend the simple with new techniques such as molecular fusion in our cooking. Respecting a product’s core ingredients is of the essence,” he commented.“Today’s consumers are more aware and knowledgeable about what’s going on with cuisine. They have many information sources to go to these days, and they are definitely seeking out the information,” added de Livier.This was definitely the case for Daniel and Cristina Novoa, down from Los Angeles last week to enjoy all Los Cabos has to offer and to celebrate their first anniversary. They were sitting on the terrace of La Frida, Pueblo Bonito Sunset Beach’s highly-acclaimed restaurant under a full moon waiting to be surprised.They planned their trip to Los Cabos, but what they didn’t plan for was to take part in the PacifiCooks 2010 dinner experience, a culinary extravaganza they said they would never forget. The couple, who are of Cuban and Mexican ancestry, were truly amazed and ecstatic about their dining adventure. “This is a new age for Mexican cuisine. Tonight’s meal is definitely not the typical Mexican food people think about,” said Christina Novoa. Her husband, Daniel, added: “You feel proud for what they are accomplishing.”How did the status of Mexican cuisine begin to change so dramatically? The chefs definitely had some strong opinions:Guillermo Gonzalez Berestain, chef/owner of Grupo Pangea, believes an important factor is that today’s chefs have trained at better schools and have traveled abroad. “This gives them the opportunity to work, see and appreciate what others are doing and to interpret, but not copy, what they learn, so they create dishes that become special here in Mexico.”For Aquiles Chavez, chef/owner, Lo, Villehermosa, Tabasco, Mexico, and television personality, it is major events like PacifiCooks that help to elevate and showcase what is going on in Mexico’s culinary world today. “A big plus of this event is that we chefs can freely exchange ideas, try new recipes and immediately go back to our respective restaurants and apply new concepts in our menus.”Federico Lopez, chef/owner of Gourmands and Gourmets, believes another important aspect of the event is that the chefs—“amigos” one and all–feel and have a responsibility to help train the next wave of chefs, providing inspiration, showing them new techniques and serving as mentors. “We are a melting pot of knowledge, talent and ideas.”The menus are now tucked away. The extra wines have been stored and made ready for other Pueblo Bonito events, and the pots, pans, dishes and cutlery are all back in place. Now it is time for Chef de Livier to take a well-deserved rest from his “conductor” duties at this grand event.“Not so,” says Chef Tonio, as he likes to be called, who is already thinking about next year’s meeting of the “amigos.” In summing up the impact of PacifiCooks, the chef paused ever so briefly and said thoughtfully, “People need to come and taste the country.”