“It is not the edge of your knife that cuts sharply”, according to Michal Simko, master sharpener in Peru
What role do knives play? Should chefs sharpen their own knives? Templo del Filo in Peru has all the answers.
How French culinary traditions are the fundament for plant-forward gastronomy
How can traditional French culinary techniques be a key to a sustainable future? I went back to school to do a presentation about just that!