From Mercado Little Spain, to Farm to Fork in Southeast Asia, Danny Bowien's redemption to Borago's new location in Santiago, Leipzig and trending ingredients here are the stories that made FDL this week.
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'?