The chef says her main goal is “to have people learn how to prep before they start cooking” to avoid cooking disasters. One of her top tips is to get yourself lots of little bowls and containers to stash your chopped veggies as you prepare to cook.
Something you may find surprising is that Freitag wishes she could learn how to make authentic Szechuan cuisine. Interesting, no? To learn more about this fascinating chef take a look below:
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.