These Japanese leaf plates are made of silicone and designed to look like the real thing. Flexible, microwable and dishwasher safe, these leaf plates were designed by Nao Tamura and are as beautiful as they are functional.
Called Seasons, the plates are reminiscent of South India where they serve food on banana leaves and Greece where grape leaves are stuffed with rice. For Nao, these plates are a homage to the Japanese spring treats wrapped in cherry leaves she enjoyed growing up.
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'?