Certain types of food place more strain on the environment due to their water or land requirements, carbon footprint, agricultural chemicals, biodiversity concerns, or other environmental pressures.
Every day more of us are relying on plants for the nutrition and flavour we crave. While this shift is inevitable if we want to feed the world, it is also an exciting opportunity to expand your culinary repertoire.
The sustainable dining movement – more than just a trend
People are spending more and more time thinking about what they are buying and eating in an effort to be kinder to the planet. But being sustainable is not just another trend
Sustainability: the new secret ingredient for chefs
For many chefs, the culinary French phrase ‘mise en place’ – or everything in its place – is a mantra that is often used to mean that every utensil, tool and ingredient is ready and available, and always returned to its kitchen spot.
5 things every Chef should know about Recycling Food and Packaging Waste in Food Service Products
Food and packaging waste are mounting issues that are causing a huge impact globally – with plastic pollution ending up in oceans and landfills, and the equivalent of six rubbish trucks of edible food wasted every second worldwide, according to the Ellen MacArthur Foundation1
International Chefs Day on 20 October 2019 offers chefs from around the globe a unique opportunity to network, promote their profession to future chefs and make a difference in their local communities through making healthy eating fun and exciting for kids.
Culinary Skills You Will Only Get From Working In A Restaurant Kitchen
Culinary school is where you develop your repertoire, learn through trial and error, and figure out which part of the kitchen feels most like home to you.
But if you want to be a Chef rather than a cook, read on!
