Chef Adam Perry Lang has worked at some of America's top restaurants, the chef recently turned his eye to grilling with a new book Charred and Scruffed in which he talks about his new techniques for grilling meat for tastier results.
From clinching to scruffing, each technique is aimed at improving the flavor of your grilled meats and with summer just round the corner it's a new look on the tried and tested BBQ cookbook.
In these videos Lang shows you some of the techniques first hand and even goes as far as to take a bat to a steak to make sure it's completely tenderized. Enjoy!
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'?