We kicked things off this week with a special report about María Fernanda Di Giacobbe, a Venezuelan chef who is making strides in her country through the production of cacao.
Chef María was freshly crowned as the winner of the first ever Basque World Culinary Prize (BWCP), a newly created award devoted to exposing chefs who are impacting society through gastronomy.
Read all about her emotional journey and why cacao can make a huge impact in her home country.
From cacao we shifted our attention to the cuisine of the island of Malta.
We focused on lampuki pie, a special fish pie prepared with lampuka fish, an authentic symbol of the island's history and mix of cultures.
Get the recipe for this iconic dish and read about its historical background.
Connecting with Christian
We topped off the week with a chat with Christian Puglisi, a Sicilian-born chef who trained at Noma.
Puglisi's restaurant Relæ restaurant in Copenhagen is part of the New Nordic movement while his latest project, Bæst, is an Italian restaurant with a pizza oven and salumeria.
Here's the full interview with this talented chef in which he tells us his plans for the future.