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Sergio Herman - Oud Sluis - Holland
Dutch chef Sergio Herman, who runs the renown restaurant Oud Sluis, recently teased fans with a preview of his upcoming book Sergiology via Twitter. The book, an interactive tome of more than 400 pages, is a work of art in itself. Encassed in a black linen box, Sergiology will feature an audio device complete with mouthwatering recipes and pictures.
An unexpected twist is that the book will showcase objects and people that inspire Sergio, such as the sea, a tattoo artist, citrus fruit and more. Only 500 copies of the book will be sold in English so eager fans should rush to order their personal copy of Sergiology before it hits the market in May.
Sergio runs Oud Sluis, a third-generation seafood restaurant which ranked 17th in The World's 50 Best Restaurants list in 2011.
Jonnie Boer -De Librije - Netherlands
Restaurant De Librije, which is run by chef Jonnie Boer, recently hosted a cooking competition between several hotel schools. The students faced each other in the heat of the kitchen, battling to see who could create the best dish. They were instructed to create dishes that met the following criteria: sustainable, regional, cheaper than the price agreed upon, and the concept of less is more.
Students from the Stenden University won the top prize for their dish Ronderse Bliksem - an appetizer of young lettuce, beets, potato, apple, onion and hachee.
De Librije, a restaurant known for earthy and robust dishes, placed 46th in The World's 50 Best Restaurants list in 2011.
Davide Scabin - Combal.zero - Turin - Italy
It is a tale that seems right out of a science fiction novel but it is true: Italian chef Davide Scabin is cooking for astronauts. The talented chef behind Combal.zero was recruited byArgotec, an engineering consulting and software company to produce a five-course meal for astronausts. The task was overseen by the European Space Agency.
Davide was asked to produce only five space dishes but he created over 30. As they float around in space, astronauts will be able to choose from a range of Italian dishes: risotto with porcini mushrooms, lasagne, eggplant parmessan, spezzolino (a type of stew), veal pizzaiola, eggplant caponata, tiramisú, panna cotta, cheesecake and a fruit snack.
Combal.zero, the restaurant where Davide exhibits his culinary prowless and artistry, placed was 28 of The World's 50 Best Restaurants list in 2011.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.