Every cook on the line has their go to tricks, from saving a few precious seconds here and there to pulling a sauce back from the brink.
What does a chef or cook really want for Xmas, apart from new knives and more time off?
Kitchen teams are intense and tight knit – bonds are forged under high heat and high pressure.
Our favourite online blogger Paul Sorgule is back with some more solid advice, this time focusing in on what it takes to become a successful cook.
Long before molecular gastronomy, decades prior to sous vide, and generations before science became the “cool” part of cooking – chefs were inadvertently using science to manipulate the ingredients they worked with.
Flavour is the be all and end all for any chef, and having a deep understanding of how flavour works and how to bring it out is essential if you want cook food that will really get people talking.
Chef Paul Sorgule of the Harvest America Ventures blog, a regular contributor to the site, has penned a fascinating open letter to young cooks, especially those fresh out of culinary school.
Too many restaurants fall down at the hurdle of food. The main thing they’re there to provide can sometimes be the worse thing about a place.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.