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.
Dameon Evers is an African-American chef who went from cooking at an airport Chili's, to heading up a Michelin-starred French kitchen, learning from some of the biggest names in gastronomy along the way. Here he tells us his inspiring story.
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.