Denmark reduces food waste by 25% in five years with the help of one woman – Selina Juul: Never underestimate the power of one dedicated individual. A woman has been credited by the Danish Government for single-handedly helping the country reduce its food waste by 25 per cent in just five years. Selina Juul, who moved from Russian to Denmark when she was 13 years old, was shocked by the amount of food available and wasted at supermarkets.
Claude Bosi at Bibendum to serve up affordable fine dining: French chef Claude Bosi is aiming to offer an affordable take on fine dining when he relaunches South Kensington restaurant Bibendum at the end of March.
One of the World’s Best Restaurants Now Makes Staff Attend Therapy: Restaurant-industry jobs routinely get ranked among the most stressful occupations, whether that’s because you’re making minimum wage while trying to evade workplace sexual harassment, or you’re going insane working 70-hour weeks in a Michelin-starred kitchen. The current top restaurant on the World’s 50 Best list, Spain’s El Celler de Can Roca, is taking a radical new step to address this and help employees cope with their high-pressure work environment: The restaurant’s staff now includes “its own psychologist,” the New York Timesexplains today. It hired Inma Puig, a therapist whose clinical expertise is in teamwork morale, to “try to defuse emotions” through weekly sessions with El Celler’s workers.
How Cooking Dinner Can Be a Dance: One of my most thrilling moments of culinary discovery was when, at age 16, a friend and I went to dinner at a “fancy” restaurant using our babysitting money. We were paying. We were without any grown-ups. And we could eat anything we wanted.
Heston Blumenthal’s head-spinningly exotic dishes have made him the nutty professor of British gastronomy. Now the inventor of snail porridge tells how his over-active mind has driven him to boiling point: Heston Blumenthal’s head-spinningly exotic dishes have made him the nutty professor of British gastronomy. Now the inventor of snail porridge tells Event how his over-active mind has driven him to boiling point. Heston Blumenthal just can’t sit still. The superstar chef is constantly shifting in his seat, pushing back his black-rimmed wraparound glasses, taking one gulp of wine and then another. ‘I have a very busy mind. I don’t know how busy anyone else’s mind is, but what led me to discover this was my sweaty head. I could tell the temperature of a room within a degree depending on what my head was doing.’
Noma’s New Co-Owner Is No Stranger to Getting His Hands Dirty: After working as a farmer in Gambia, Ali Sonko left for Copenhagen, where he eventually became a dishwasher at Noma, a Michelin-starred restaurant famed for experimental creations that have included, among other things, edible dirt. This week, more than three decades after he first arrived in Denmark, Mr. Sonko, a sprightly 62-year-old with a wide smile and 12 children, was promoted to part owner of the restaurant, widely regarded as being among the world’s best. He instantly became a powerful symbol of immigrant success in a country that is increasingly seen as being inhospitable to immigrants.
Claude Bosi at Bibendum to serve up affordable fine dining: French chef Claude Bosi is aiming to offer an affordable take on fine dining when he relaunches South Kensington restaurant Bibendum at the end of March.
Meet chef Virgilio Martínez as he opens Lima Dubai: If you’re as addicted to Chef’s Table as I am, I bet you feel you already know the dashing and softly spoken Virgilio Martínez Véliz. He tends to drop the surname. His restaurant in Peru, and his flagship, Central, known for its clever altitude-based menu, sits at number four on the World’s 50 Best list – whilst one of his two ‘casual’ Peruvian restaurants in London, Lima, boasts a Michelin star. The 39-year old chef is in Dubai for the opening tomorrow (5th March) of his first restaurant here, a licensed concept in City Walk’s second phase – Lima Dubai.
The Faroe Islands’ first Michelin-starred restaurant: In the murky depths of Tangafjøður, not far from the Faroes’ capital, Tórshavn, the lobsters are famed for their size and succulence. Along with giant, copper-coloured horse mussels and dainty ivory-tinted scallops they represent the freshest, most sought-after culinary treasures in the Faroes.
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