The Italian chef explains the importance of teaching the pleasure and conviviality of food, and why cooking is a basic life skill.

José Andrés talks about tomorrow's kitchen and how he believes that a flatter structure is needed in restaurant industry.

15 pros and cons of being a chef or cook in a professional kitchen, according to chef Paul Sorgule.

Watch Antonia Klugmann as she presents at the Food on The Edge symposium in Galway, Ireland.

Chefs reveal the dishes and ingredients they hate prepping and cooking.

Chefs share the reasons they love being chefs and stay in the industry despite the gruelling work, stress and unsociable hours.