The trusty whisk, great for many kitchen tasks but terrible for cleaning afterwards. The way flour, egg and all sorts of ingredients get stuck between the many bends of a whisk mean they can be a really pain in the kitchen.
All that could change with this new whisk concept from Kwon Hansol. This Divisible Whisk splits in two revealing all the separate wires and making it really easy to clean. The concept won a first prize at the Red Rot Design Awards and we hope to see it hit market very soon, maybe they'll be a resurgence in the classic whisk.
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'?