We kicked things off this week with a taste of Southern cuisine. Fine Dining Lovers sat down with South Carolina-based chef Sean Brock to talk about the importance of crop preservation, why traditional flavors shouldn't be forgotten and the beauty of Southern food.
Brock says “a cuisine is nothing without the plants, a cuisine can not exist without the plants that carry so much significance, and storytelling, and flavour in creating a terroir based, unique experience.”
From Southern cuisine we turned out attention to the food of Goa, one of India's top destinations for food, fun and sun. Famous for its Vindaloos, this seaside city boasts a varied cuisine that blends Southern Indian flavors with food passed down from its Portuguese settlers.
Discover the best places to eat in Goa, where to find killer curries, beach snacks and why this city is a must on any itinerary to the Land of Spices.
PRETZELS AND FAMOUS FACES
We ended the week with a fun piece dedicated to two iconic German foods: pretzels and beer. We wondered if the rich and famous enjoyed these foods as much as we do. The answer: absolutely!
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.