This week on Fine Dining Lovers we took a closer look at one of the most exciting trends we’ve seen in fine dining recently, chefs without borders.
We looked at how more and more chefs are taking their brand on tour, as, along with their entire crews, they undertake the mission of transporting their restaurants to new countries.
It’s an exciting movement and one of the most consistent trends we’ve noticed in fine dining for a while.
Chocolate - What’s Happening?
We also look into the world of chocolate this week as we focused on some of the emerging trends from the word of cacao.
We looked at how artisanal chocolate production has been booming and how a demand for more information has led to much more detailed labelling of products that now display things like roast levels, farm names and conching times.
Find out more.
Also this Week
We brought you 26 facts about olives you probably don’t know, we found ourselves on the spice trail for cardamon and we brought you a tasty tour of Venice in Italy.
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.