Food television is a multi million dollar industry that has continued to grow over the past five years or so. There's constantly new TV shows being created that centre on our love of food and a number of well established shows we all know and love.
But food on TV is not new and there has been an interesting development of food shows and concepts over the past 60 years.
In this infographic from Menuism they chart they evolution of food television since the 1940s and breaks down some of the most popular shows of today. From Dione Lucas to Iron Chef this is an extensive history of how our love for food television has changed and developed over the years.
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'?