The Impossible Burger, the all vegan burger that’s designed to bleed, taste and look like meat, is now being served at a Michelin-starred restaurant for the first time.
The burger, made from wheat protein, coconut oil and heme, a molecule that gives beef its colour and metallic taste, has been lauded by the likes of chef David Chang. It now sits proudly on the bar menu at New York’s one Michelin-starred Public restaurant, headed by chef Brad Farmerie, though it is already available at a handful of restaurants in the US, including Chang’s Momofuku Nishi in New York.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.