Stamp licking is a stressful thing for many, so why not make the lick a cheery one by making it tasty? These chocolate-flavoured stamps, by Hong Kong designer Toby Ng, are leading a joyful reform to the task of stamp licking.
With dark, milk, and white chocolate flavours to chose from, stamp licking may well become a prevailing and irresistible act for those who previously shunned it.
Each set of 24 1st class stamps are arranged as a bar of chocolate and packaged in an envelope in the colour of its flavour.
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'?