Column about Lars van Galen (*) Chef / owner ‘t Lansink. About winning competitions and knowing when to start over again.

Chefs who do it differently. Interview with Najat Kanaache, a fighter for equality.

Why we should stop making the customer King and give that role to nature. Column for Food Inspiration, based on predictions about our food system in 2035

Chefs that change the world, interview with Eric Briffard - Executive Chef Le Cordon Bleu

Management gurus say ‘resilience’ and ‘composure’ are important skills in any crisis. In a professional kitchen many unplanned and potentially catastrophic things happen. A trained Chef stays calm and collected in situations that would crumble others. Two Michelin star Chef and restaurant owner Albert Sastregener of Bo.tic, in Corça, Catalonia explains how he builds resilience to get through the pandemic.

What is it about ‘follow your passion’ that makes it a bad advice? Sheila talks with Chef Rupert Pitt previously of the White Hart Inn in Bath.