His dishes like short ribs cooked for 50 hours and a tasting menu scattered with creations that magically weave Japanese and Peruvian influence in perfect pairings, the chef, affectionately known as Micha, is a one of a kind.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.