Author
Damien Wilde
The rice cooker is an unknown entity for many caterers, they tend to overlook the convenience of perfect fluffy rice because ‘real’ pros cook rice ‘properly’ – and to perfection – every time.
But why go to all that effort, if you can make rice quickly, easily and without needing constant attention? It all seems baffling!
Author
Damien Wilde
Haute cuisine is more often than not a one way export from mainland France to our direction here in Britain.
We’ve got a bad reputation worldwide for the quality of our food, wrongly we should add, but our reputation definitely proceeds us.
But in a minor victory against our centuries-old continental neighbour, Paris has it’s very own bastion of British grub. [ Read More ]
Author
Damien Wilde
Could future food businesses manage serving solely Vegan (or at least Vegetarian) dishes? Well, if one prominent American plant-based chef is to be believed, we could all be facing a plant-based future from our favourite eateries.
Whilst many are fans of meat if you have ever had the inclination to try and decrease your meat consumption and try a more plant-based diet, the health, cost and environmental benefits are abundantly clear.
But inflammatory article titles aside, the fruits of many chefs labours are actually starting to come to fruition.
