Celebrate black history month through food this February. Whether dining out, cooking at home or tuning in to expert discussions, here are some of the ways to make the most of the month.
René Redzepi's pioneering training academy in Copenhagen is inviting hospitality professionals to attend forthcoming courses on effecting change for the better. Find out more.
Food for Soul is opening its 9th Refettorio in Lima this month, a community kitchen to help fight food waste and social isolation in Peru's capital. Find out more.
Pride Month is as good a time as any to think about how you can help your queer colleagues in restaurants. This handy guide is one no restuarant professional should be without.
Chefs and restaurants around the world are taking action in a diverse number of ways to ensure they protect the health and welfare of their staff and customers as well as their business during the coronavirus outbreak. Find out how.
Are you talented chef with vision with a sense of leadership? Then you might have what it takes to sign up with the US's best female chef: discover how to apply
A special meeting by the Small Business Committee in San Francisco heard complaints from traditional restaurant owners about food delivery services and 'ghost kitchens'.
French culinary school Le Cordon Bleu is to launch CORD, a hub with an in house app to order and state a time for collection in addition to a 90-seat dining space
Daniel Humm explains why he had to go it alone in an interview with Vanity Fair: " Over the last few years, our visions around how we wanted to run the restaurants were no longer aligned"
French chef Marc Veyrat has called an end to his year-long media war and legal battle with the Michelin Guide dubbed 'Chedddar Gate' by the world's media.
Pesky Fish is a new marketplace platform that uses live data to connect British fishermen directly with chefs, allowing for the day's catch to arrive at the restaurant in as little as six hours.
Non-profit, women and immigrant-focused kitchen incubator La Cocina will open the country's first women-led food hall in the Mission District in spring.
Vigilio Martinez, Daniel Humm and Ana Roš are just a few of the world's best chefs who transitioned from the sports field to a professional kitchen. What does it take and can you guess which sports?
Chef Daniel Giusti talks at Food On The Edge 2019 in Galway, Ireland, about how he walked away from his job as Head Chef at Noma in order to cook school lunches.
Scabby, a giant inflatable rat paid a visit to Salt Bae's restaurant in NYC to highlight the use of non-union labour in the construction of his second New York restaurant.
If you are an exhausted chef you might want to consider working at Audrey, where Sean Brock is building not just his flagship Nashville restaurant, but an innovative chef-welfare centre to go with it.
A growing number of Japanese chefs are making their mark on the French fine dining scene, creating a new borderless style of cooking fusing the skills of two of the world's giants of gastronomy to create something entirely new.
Just when you thought you'd hear them all! It seems there's no end to the weird requests waiting staff and chefs get everyday. Here's a selection of some of the most ridiculous we've seen yet.
Italian chefs have partnered with an association of psychologists to understand the workplace stress suffered by chefs and others in the hospitality industry.
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