This week at Fine Dining Lovers we explored the answer to one simple question: what is the role of chefs outside of the kitchen? This thought-provoking article from writer Ryan King highlights the social impact some chefs around the world are having. Some chefs help farmers and the unemployed while others aim to restore peace in war-torn areas. What does it mean to be a chef in the 21st century? Find out here.
If you love pasta you'll enjoy reading our guide to Italian tortellini. Food writer Roberta Schira goes back to basics and recounts the history of making this famed Northern Italian pasta. Did you know the filling must contain pork loin, Parma ham, the typical mortadella of Bologna, Parmigiano Reggiano, egg and nutmeg? Read all about it now.
On The Spice Trail
Have you ever wondered where nutmeg or cloves come from? These two spices have very unique origins - the former is "two spices in one" while the latter is a flower. Pretty unbelievable, right? Here's is the exciting history of these two spices native to Indonesia.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.