Advice comes in many forms, it’s passed down by peers, read in books, learned in life and accumulated over many, many years.
Kitchen advice is no different. Starting out in the kitchen is a tough challenge, especially when you realised how many steps lay ahead of you, but it’s also an exciting time that, handled correctly, will lead to years of valuable learning.
Everything you need to know to get on in the kitchen can’t be understood reading online, you have to get involved, feel the burns and plaster the cuts, before you really start to learn the finer nuances of working in the restaurant business.
However, there are some basics you really should consider before you start working in any serious kitchen, gems of advice that every chef has heard at some point in their career.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.