What would a gravity-defying coffee break look like? Photographer Ego N captures this improbable occurrence with his magical series called Coffee Time.
His photography features splashes and swirls of milk, sugar cubes and dainty coffee cups that seem suspended in mid air. It's a fun and creative project that show's off Ego's artistry and took hours of effort to put together.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.