Turning The Tables

Turning The Tables
Chef Davide Oldani, Chef Antonia Klugmann and Chef Lorenzo Cogo
Italian Chefs' Hopes and Expectations for the Restart
Antonia Klugmann, chef and owner of L'Argine restaurant in Vencò, Davide Oldani, chef and patron of D'O,
Ivan & Sergey Berezuskiy, Vladimir Mukhin and Emanuele Pollini
Chefs in Russia and their Expectations for the Restart
Ivan & Sergey Berezuskiy, chefs and owners of Twins Garden, Moscow, Vladimir Mukhin brand chef at White Ra
Chef Helena Rizzo, Chef Janaína Rueda, chef Tuca Mezzomo e Nathalia Gonçalves, chef Rafa Costa e Silva, chef Fabrício Lemos, Chef Erick Malmstem, chef Joaquin Renovale, chef Saverio Stassi, Francesca Ferreyros, chef James Berckemeyer, chef Renzo Garibaldi, chef Mario Castrellon, chef Carlos “Chombolin” Alba, chef Sebastian Pinzon,
What do you Expect from the Reopening? Chefs from Latin America Reply
From Brazil to the Dominican Republic, from Peru to Panama, we have gathered the expectations, wishes and hopes on the restart of many chefs who live and wor
chef Henrique Sá Pessoa, chef Lucía Freitas, chef Carles Gaig, chef Josean Alija, chef Fina Puigdevall Nogadera
Spanish Chefs tell us how they Imagine the Future
Chef Henrique Sá Pessoa of Alma restaurant, Lucía Freitas chef and owner of A Tafona restaurant, chef <
Chef Agustin Balbi, chef Ricardo Chaneton, chef Sung Anh, chef Masashi Horiuchi, chef Sricharan Venkatesh, chef Daniel Chavez, Chef Tamara Chaves Lopez, Chef Peter Coung Franklin
Chefs in Asia Speak about their Expectations for the Restart
Agustin Balbi chef and founder of Andō, Ricardo Chaneton chef and founder of Mono,
Turning The Tables, Chefs from South Africa
South African Chefs Speak Out about the Future
What are the expectations of South African chefs, and how should restaurants in their country face the future?
Turning The Tables Downloadable
Six Key Takeaways on the Future of Restaurants - Free Download
The Turning The Tables digital forum brought together some of the sharpest minds in food - this free download contains six key takeaways from the discussions.
Bee Wilson Natasha Runciman
Bee Wilson: "We suddenly see the true value of food."
If lockdown has been good for anything, it has reconnected us with our food, says food writer and historian Bee Wilson, and the more people cook at home, the more they discover the true value of food.
Turning The Tables Video Thumb
Turning The Tables: Watch the Full Talks on the Future of Gastronomy
Watch the Turning The Tables talks in full for measured insight, shared knowledge and practical solutions from some of the sharpest minds in global gastronomy.
Turning The Tables | An Industry on Pause
Turning The Tables: An Industry on Pause
Education, tipping, the importance of community and different ways of running restaurants.
When the Lockdowns are Lifted
Turning The Tables: When the Lockdowns are Lifted
Three-Star Michelin take-out, making ice cream to support a food chain, economic advice, consumer trends, business strategy and more.
Grant Achatz
Grant Achatz on Why Take-Out Will Never Be The Same Again
The three-star Michelin chef talks about what it was like to pivot his world-famous Alinea restaurant in Chicago to offer take out.
Mitchell Davis
Mitchell Davis on Relief, Reopening and Rebuilding
The chief strategy officer at the James Beard Foundation has been on the ground since day one of lockdowns.
Mitsuharu Tsumura
Mitsuharu Tsumura on Ghost Kitchens, New Concepts and Cooking for Community
Mitsuharu Tsumura from the Maido restaurant in Peru, Lima, talks about his newest plans to open more local, community and democratic models of dinning in his
Massimo Bottura and Alexa Bottura
Massimo Bottura’s Advice to Young Chefs
The great Italian chef, Massimo Bottura, offers up advice to a young chef asking about transitioning from a learning role to a leading role, making the jump
Ana Ros
Ana Roš on Preserving Food Chains
The Slovenian chef Ana Roš talks about how her and her entire team lived on lockdown inside their restaurant during quarantine.
Turning The Tables | Thoughtful Lockdown Lessons
Thoughtful Lockdown Lessons
Introspection isn’t common in the restaurant industry, but many have found time to reflect on their relationships, both professional and personal, whether it
Rodrigo Oliveira
Rodrigo Oliveira on Why Cooking for Community is Key
The chef from Mocotó in Brazil speaks about his unique democratic dining model and how this has rooted the restaurant in its local community.
Turning The Tables | Community Lockdown Lessons
Community Lockdown Lessons
During the period of lockdowns, closures and reopenings, the one thing that has remained evident across the world is the strength of the restaurant community
Mitch Lienhard
Mitch Lienhard on Quitting a Three-Star Job to Learn Leadership
Mitch Lienhard had it all, top job at one of the best restaurants in the U.S, accolades, he was the winner of the San Pellegrino Young Chef competition and h
Turning The Tables | Reflective Lockdown Lessons
Reflective Lockdown Lessons
This time of pause has given us all time to reconnect, to reconnect with nature, with family and as Lara Gilmore says in this inspirational collection of loc
Nidal Barake
Nidal Barake: Run Your Restaurant as a Business, Not as a Restaurant
Nidal Barake is the owner of the Gluttonomy food agency based in Miami.
Matteo Figura
Trend Expert Matteo Figura On What People Want from Restaurants
Matteo Figura is the food service director for Italy at the NPD market research group.
Turning The Tables | Pivotal Lockdown Lessons
Pivotal Lockdown Lessons| Turning The Tables
The industry has moved, shifted, evolved and as Brian Canlis says in this inspirational collection of lockdown lessons: they learned to break the box and bui
Fine Dining Lovers Coronavirus Survey for Professionals
The Coronavirus Survey: The Expert View
Read the Fine Dining Lovers Coronavirus Survey and find out what restaurant industry experts really think about the crisis.
Fine Dining Lovers Survey for Diners
The Coronavirus Survey: What Diners Think
For the lowdown on the lockdown and beyond, read the Fine Dining Lovers Coronavirus Survey, and find out how diners are dealing with the crisis.
Sasha Correa
Sasha Correa Asks If Our New Habits Will Last After Coronavirus
Sasha Correa of the Basque Culinary Center wonders whether people can keep up their new food habits as we emerge from lockdown.
Amanda Cohen
Amanda Cohen: We Need to Fix Our Restaurant Industry
In Fine Dining Lovers’ Turning The Tables, a series of talks by restaurant industry leaders, Amanda Cohen of Dirt Candy speaks about how the coronavirus crisis heighted issues in the industry and how it needs to change.
Nick Kokonas
Nick Kokonas: Building a Revenue Bridge Out of Covid-19 Towards Future Restaurant Success
Nick Kokonas takes stock of Tock and the Alinea Group during the Covid-19 crisis, and emerges with a plan to beat the challenges of lockdown.
Pandemic Pivot F&B Business Tool
Pandemic Pivot Business Tool - A Free Business Re-Model Tool
If you're thinking about pivoting, try taking the free 30 minute pandemic pivot tool to crunch some numbers and assess what should work best for your restaurant.
Coronavirus Guide for Takeout and Delivery for F&B Businesses
A Coronavirus Guide for Takeout and Delivery for Food and Beverage Businesses
If you're thinking of pivoting to takeout or delivery, or you already have, check out this practical guide, full of fuss-free tips and solutions to make sure your new business model runs smoothly.
General Coronavirus guide for F&B Industry
A General Coronavirus Guide for the Food and Beverage Industry
Discover how to increase customer and staff confidence, and ensure your business is managing the risk of coronavirus effectively in this handy practical guide.
Vaughn Tan interview
Vaughn Tan: The Smart Thinking That Could Save Restaurants
Vaughn Tan shines a light on how restaurants can adapt to survive and sustain themselves in a new culinary landscape shaped by the coronavirus pandemic.
Ana Ros Team Interview
Ana Roš: Living in Lockdown with Her Team
Chef Ana Roš shares the highs and lows of being in an extraordinary group lockdown situation with her family and over 30 of her staff members.