Michelin-starred chef Daniel Facen is known for his scientific ways. He has famously broken down classic dishes like nicoise salad into molecular gastro bites (pictured below).
What drives him to create beautiful edible works of art? In his own words: ''I'm neither a physicist nor a scientist, but rather a cook with some mad ideas and I like to play with base ingredients. My motto is: you'll never discover new oceans if you're afraid of losing sight of the beach.''
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.