50 Best: The 10 commandments of reopening
“Businesses won’t survive if people don’t understand the value. As restaurants, we now have the opportunity to make people understand the real value of things.”
female chef
Appetite: A London soup kitchen in the time of Covid-19
To many of us, the words ‘breakfast,’ ‘lunch’ and ‘dinner’ signify a beginning, a middle and an end. But when life loses structure, these simple words can lose their meaning
50 Best: How chef Janaina Rueda is helping to save Brazil’s restaurants
“The time to make change is now – that’s our role. If cooking is a political act, let’s do it properly. Let’s change things.”
50 Best: How Slovenian chef Ana Ros is overcoming coronavirus
“We have every right to be scared and to panic, but we should also be positive and creative. After every rain, the sun comes out”
50 Best: Helena Rizzo on the inspiration behind Maní
“Brazil is such a diverse country. Our cuisine is like a patchwork quilt with a mix of influences that are similar but different; distant, yet always connected”
Interview: Daniela Soto-Innes on immigrant culture and a happy kitchen
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
Interview: Garima Arora, Asia’s Best Female Chef
“As Indian chefs, we need to change how people perceive Indian food”
Travel: exploring Peru’s coast with Daniela Soto-Innes
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Profile and interview: Manoella Buffara, Manu
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
Into the Amazon: Virgilio Martínez and Pía León’s most ambitious restaurant project
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
Interview: Pía León, Kjolle
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
Christina Tosi on Chef’s Table, kitchen culture and Confetti Cookies at #50BestTalks
“Momofuku was magnetic, electric, it was what we’d all secretly wanted in New York City but couldn’t quite put our finger on, and I just knew I needed to be a part of it.”
