At Food on The Edge, a recent food symposium held in Ireland, Moriarty used his presentation - the closing speech of the two day event - to speak about working in the industry from a young person’s perspective.
It was an interesting point of view that’s often not expressed at large food events where big names overshadow younger talents.
In a thought provoking speech and one that makes you wonder if Moriarty really is just 23 years of age, the young Irish man touches on the shortage of chefs in the industry and speaks about why it is that people of his age don’t see a potential career in the kitchen.
He says there needs to be a high cultural shift in creating a good working environment for the kitchen, one in which young chefs are encouraged to learn and evolve, not work themselves out by the time they’re 26.
The sustainability of the chef - it’s a growing issue that many big names are now trying to address in their own restaurants. But as Moriarty says in the speech above - some of the responsibility also lies with young culinary students.
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
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.