Leif SØrensen is a chef from the Faroe Islands known for cooking with found and raw ingredients from his local terrier.
Known as the Faroese cook he has single handedly put the cuisine and ingredients of the Faroe islands on the culinary map with his approach to highlighting and using local ingredients in the food he cooks.
Speaking at Mad Food Camp 2012 Leif discusses his work with the crowd, some of the biggest ingredients coming from the islands where he lives and how his appetite for work has developed over his career.
Lief is passionate and knowledgeable which makes for an engaging exchange between him and the crowd.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?