Designer Diana Kovacheva takes the phrase ''you are what you eat'' to heart. The UK-based designer also believes that we are what we wear. What if what you ate and what you wore was the same?
That was the question that drove her to create Transient Consumables, an edible clothing line with a ''best before'' date. Without a question, this type of design certaintly makes fashion much more interesting.
Diana is one of a handful of designers experimenting with unconventional materials. We've seen dresses made of milk, wine and fruit-scented liquids. It's a trend that keeps evolving and we're curious to see what is next.
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'?