At Sirha in Lyon, one of the world's largest hospitality and catering shows, innovation is everywhere: from food, to the latest gadgets, apps, and chef's clothing. Many words will be written about food over the course of the expo, but what about the relationship between words and food in a quite literal sense?
PrintFood, adjacent to the Sirha Innovation Award winners display in the cavernous hall six of the expo, is an exhibition that aims to examine the relationship between words, design and food, with a selection of artists giving their interpretations of how words and graphic design can be applied to food via the medium of print, to enhance the eating experience and create new short stories.
For instance, we see teabags emblazoned with snippets of poetry and whimsical musings that wil make you think whilst brewing a cup, crusted salmon fillets with decorative tartan skins that speak of their provenance and soup with a delicate edible film overlayed on the mock liquid surface to enliven a visually very striaghtforward dish.
Or how about iced mille-feuilles with a different date printed on the top of each, so you can tick off the days whilst wiping flaky pastry from your lips and admiring your expanding wasteline?
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.