What makes a Michelin-starred chef stand above the rest? White linen tablecloths and fancy restaurants aside, these chefs distinguish themselves for how they 'play' with food. You'll see just what we mean in this video from Staff Canteen, which showcases award-winning chef Elena Arzak preparing one of the signature dishes from her three-Michelin starred restaurant Arzak in San Sebastian.
Chef Arzak talks us through every step in making her famous white tuna and rhubarb dish. She confesses to have a soft spot for the fish, which is one of the very first foods she prepared professionally. Her technique for preparing white tuna involves salting, smoking and searing the fish before coating it with a sauce made with a unique combination of onions and iris petals.
The white tuna, which she calls bonito in Spanish, is then served with rhubarb and edible flowers. The result is a masterpiece on a plate. But would you expect any less from the woman once named the World's Best Female Chef? Take a look at Arzak in action:
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.