It’s amazing to hear Adria speak about the importance of synergies when creating dishes and Burns, an American chef, display the knowledge he learned while working at Noma - a style that is evident in his plating. Kofoed discusses how much of his inspiration comes from the forrest while he plates some truly beautiful dishes.
Watch away - you’re sure to pick up on some styles, technique and ideas for your own plating.
Albert Adrià on Food Synergies
Beyond the Forest with Rasmus Kofoed
How One Chef Uses Mathematical Precision in the Kitchen
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.