Inge Meijs presents a resource for chefs to help them in creating new dishes, combinations and concepts in the kitchen.

The kitchen environment is hot, stressful, and physically and mentally demanding, but friendships formed here can last a lifetime.

Daniel Burns presents at Food on The Edge in Ireland, and asks why beer and fine dining pairings don't happen in more restaurants.

Kat Kinsman says that if there isn't some dramatic changes in the kitchen profession, chefs will continue to die.

If you've ever been seated in a restaurant without a clue about how the food arrives on your table, then this is the read is for you.

As a chef in Belgium speaks out against the Michelin system, we look at the chefs that have ‘returned’ their Michelin stars.