We all have words and terms that really irritate us to the point of distraction and chefs are no exception, especially with the lexicon of food language changing so rapidly, the advent of social media, associated abbreviations and hashtags entering common usage. Certain food terms can send the blood pressure soaring.
A recent article in TheSeattle Times on this very subject attracted a glut of emails and Facebook and Twitter comments from readers providing their own suggestions – people don’t need much encouragement to get these kinds of things of their chests – among whom were a handful of chefs.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.