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.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.