Diane Leclair Bissonis a Canadian designer concerned with sustainability. With the intent of minimizing food waste she teamed up with Italian designer Vito Gionatan Lassandro in the Edible Project.
Together, they've created a series of edible containers from natural sources like tomatoes, food-grade silicone and other fruit and vegetables sources. The result? Beautiful nests that serve as food receptacles.
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'?