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ADVICE TO YOUNG CHEFS
We kicked things off this week with a in-depth interview with Yannick Alleno, who runs Le Pavillon Ledoyen (three Michelin stars) in Paris.
The chef will be joining seven other top chefs as part of the international jury for S.Pellegrino Young Chef 2015 Grand Final in Milan.
Ahead of the big event, we caught up with Alleno and asked him what advice he'd give to young chefs. Read our exclusive interview now.
PROSECCO ON TAP
Mid-week we found ourselves in a bit of a sparkling debate: whether or not prosecco should be served on tap. The Italian sparkling wine, which has seen a hike in sales in the United Kingdom, is now being served on tap at British pubs. To some, this is an abomination but consumers are gobbling it up. Here are both sides of the story.
THE SCIENCE OF SMELL
We ended the week seeking an answer to this intriguing question: why do we like the smell of some food better than others? This launched an entire investigation into why some aromas seem more enticing than others and whether or not it indicates how good the food tastes. Check out what we found out.