Here we are, the countdown has almost finished: Milan’s annual Salone Internazionale del Mobile, probably the most highly anticipated event dedicated to design and furniture on the worldwide calendar, is starting tomorrow. Until 22th April the city will turn into the capital of design, innovation and trend-setting.
While waiting for the beginning of the week-long fair, Fine Dining Lovers provides you a selection of some of the newest and coolest kitchen - or kitchen inspired - items, that will be presented at this year's event.
Milan Design Week takes place, for the most part, in two distinct areas: a bit out of the city, Milan’s Fair in Rho has 230,000 square meters dedicated to furniture and design, the Salone, with a large part for young, emerging talents and brands; and at the same time, in Milan’s centre, the coolest neighbourhoods come to life with events, happenings and parties. It’s what’s been come to be called, the Fuorisalone (outside Salone) – and is the more informal, inventive part of the event that involves the city’s centre as well as the ex-industrial areas that have been reconverted today in cultural districts – thanks to the many photography studios, design and fashion ateliers, research centres, foundations, laboratories and showrooms.
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.
Mauro Colagreco will be taking the World's Best Restaurant to the Mandala Club in Singapore for a three-month residency, from 14 May to 11 August. Find out more.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.
In the second of our Beyond the Line series, Fine Dining Lovers speaks to a former student of the Basque Culinary Center in San Sebastian, Spain, about his career choices beyond restaurant kitchens.
