Claude Bosi is the chef and owner of the Hibiscus restaurant in London and in the video below he tries to tackle the big issue, what is the future of food.
Speaking at Food on The Edge in Galway, Ireland, Bosi talks about his own start in the kitchen before commenting on how he believes the future of food will develop.
The chef has some interesting ideas about fine dining and how it should be represented, based on his own years of experience working in the kitchen - particularly about the tyranny of tasting menus.
He also looks at how some of the old techniques and classic styles with modern touches can be some of the best food around. He says chefs shouldn’t follow trends and that they should share an experience and vision to diners.
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.