This year Le Fooding and S.Pellegrino will organize three pop-up dinners and thirteen female chefs will be hosting. We couldn't resist getting to know these inspiring women one by one, here is a candid interview with the chef Alice di Cagno (Chatomat, Paris 20). Her cooking style is simple and generous and she will cooking a delicious tuna fish with polenta on Friday the 15th.
"I've decided to make white tuna, it's not something we've done before, but we feel inspired. It was also the setting and the kitchen we have at the event that made us decide what we could make. A medium rare tuna with a creamy polenta and Bruxelles crouts and citrus overtones. "
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'?