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:
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.