The Ramen revolution continues to boom in America with more and more restaurants serving up their own take on the dish opening all the time.
With the boom in Ramen, many of us are now accustomed to fresh noodles with a great balance of ingredients from a dish that’s layered with flavour - a world away from the quick-cook noodle packs that provide the foundation of student diets around the world.
At Sun Noodles in New Jersey they make around 20,000 servings of noodles to be packed and shipped around the world everyday.
The short movie below, filmed byPotluck Video, travels to the Sun Noodle factory, showing the process of making their noodles from start to finish.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.