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.''
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.