Here’s a great video about Chinese dumplings which goes behind the scenes at the Hakkasan restaurant in New York with chef Chen Zhineng.
The chef takes us through the process of making traditional Chinese dumplings explaining how it’s always easier if you pack them with a cold filling.
Zhineng also touches on how dumplings symbolise the old Chinese currency and his they play a significant part in Chinese New Year celebrations which this year falls on February 19th to welcome in the year of the Goat.
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'?