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Dr Bruno Goussault
Article

Dr. Bruno Goussault, Father of Sous-Vide, Answers Your Questions

The father of modern sous-vide cooking, Dr Bruno Goussault, answers your questions on the art of cooking in the sous-vide water bath. Take a look.
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Jose Andres
Article

José Andrés to Open Two New York Restaurants

José Andrés will open two New York restaurants in Manhattan's NoMad neighbourhood later this year. Find out more.
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Today's Special
Article

Today's Special: Chef Conversations with Hugh Acheson, Mei Lin and Flynn McGarry

Presented by Phaidon and S.Pellegrino, 'Today's Special: Chef Conversations' features Hugh Acheson, Mei Lin and Flynn McGarry.
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beyond_the_line_Patricia-Jurado-Gonzalez
Article

Beyond the Line: Patricia Jurado Gonzalez

In a new series, Fine Dining Lovers speaks to former students of the Basque Culinary Center in San Sebastian, Spain, about their career choices beyond restaurant kitchens.
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Sean Brock - How to Thrive and not Just Survive
Article

Sean Brock: How to Thrive and Not Just Survive in Restaurants

Chef Sean Brock shares his guide 'How to Thrive and not just Survive', for his new restaurant, Audrey. Find out more if you're a restaurant professional striving for a healthier, happier worplace.
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sushi-shokunin-andrea-fazzari-sushi-brush-hand
Article

A Brush with Excellence: Author Andrea Fazzari on Japan's Sushi Shokunin

In Andrea Fazzari's book 'Sushi Shokunin: Japan's Culinary Masters', the pursuit of unattainable perfection leads Japan's sushi masters, or shokunin, on a path of dedication, cultural expression and meaning. Paul Feinstein spoke to the author about the project, and about what it means to be a shokunin.
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Chef Loosing taste
Article

Bitter, Weird and Uncomfortable: When Chefs Lose Their Taste

We spoke to some chefs and food professionals who revealed what a deeply personal and emotional journey the experience of temporary loss of taste or smell was after contracting coronavirus.
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