Born “by chance”, but having taken the culinary world by storm, the Paris-based (and now international) Le Fooding movement has authored not only guides, but all kinds of memorable events in cities like Paris, New York and Milan.
While the movement began in Paris with Alexandre Cammas and his partner Emmanuel Rubin, Le Fooding’s initial events were immediately successful and began to galvanize foodies, cooks, critics, event planners and journalists throughout France.
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.
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.