We all know that preparing the ingredients for a maki roll is quite easy. Only the rolling itself, with the traditional bamboo mat, is difficult without practice and people often get frustrated after a few attempts. That's the reason why we want to suggest you try this design sushi roller, designed by German based studio Osko + Deichmann, presented at the Kitchen Ecology Exhibition in Los Angeles.
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.