This week FDL travelled to Milan to meet with the master of regional cuisine, Claudio Sadler. While there we managed to sit down with the two Michelin starred chef to discuss his cuisine and philosophy towards cooking.
In the video interview he talked about his time spent in Japan and how this influenced his cuisine. He also talked about his kitchen style and how it has evolved over the years.
FDL were also lucky enough to get, not one but two recipes from Sadler. One for a very special risotto and the other for tortelli pumpkin. And for those wanting to know more about who is undoubtedly one of the world's best chefs there was also a biography providing more information about his life and career.
From the early days of chinese sorbets made from snow and stored in underground caves to Egytian hieroglyphics showing men cooling fruit to add to snow before placing it in cups. The piece examined the many forms ice cream has taken through the ages.
Bill Sysak is know as the Doctor of beer. He has a personal collection of over 1,600 varieties and has spent much of his life traveling the world in search of new and exciting beers.
This week FDL met with Bill and had him explain his fascination for beer and what he hinks makes it so special. He also talked about his work as a beer matcher working in California selecting the correct beers for the right food at the Stone Brewing World Bistro and Gardens in Escondido, California
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.