It's not everyday we come across a really well researched and executed blog post at FDL but the team at Chasing Delicious have managed to pull of a wonderfully executed post on meat cuts.
It's a real 101 and covers all the information required to perfectly dissect a lamb, pig or a cow. It also offers some top tips on how to cook, order and serve all the different kinds of meat you get from the three animals.
Best of all the post offers up some beautiful graphics that perfectly set out the different parts of the animals.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?