Meet Laurel Evans, American food blogger in Italy, through a video-interview revealing the ins and depths of her passion for food. Especially American food, something she started to share with her Italian readers: cupcake recipes, burgers, cheesecakes and so much more on her actual Texan roots.
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'?