There’s going to be a lot of Turkey’s cooking in the next fews days as millions of Americans get ready to celebrate Thanksgiving.
Turkey is the usual meat of choice to mark the festive period and though most people have mastered how to roast the bird, it’s amazing how many people get it wrong when it comes to carving.
If you’ve ever struggled or sat and watched someone struggle to cut a bird correctly, you’ll know how frustrating it can be, which is why this quick guide from Chowhound is so useful.
It shows chef Mark Dommen as he explains a super simple way to carve your bird in the most efficient and tastiest way.
When it comes to uncertainty, Professor Vaughn Tan has written the book. Now he is imploring restaurants to get creative and turn the opportunities arising from the coronavirus crisis into success.
In Fine Dining Lovers’ Turning The Tables, a series of talks by restaurant industry leaders, Amanda Cohen of Dirt Candy speaks about how the coronavirus crisis heighted issues in the industry and how it needs to change.
