There are many ways to treat a veg and make them shine. I found below list by Brownble.com which sums up the Cheffie techniques for home cooks really nicely. Get yourself an armfull of a veg and test all method

It is crucial to think about the plating before you start cooking. What shapes, what colours, which details? This is what Michelin Chefs do.

Once Sheila Struyck (1965) worked as a sous-chef in a grand café. She is now an investor and non-Executive Board member. Throughout her corporate career, a job in the kitchen has always been the escape-route to gave her mental freedom in her work. Now plan B has become reality. This is an essay in FD Persoonlijk (the dutch equivalent of Financial Times), 20-05-2021

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.

M.F.K. Fisher and Julia Child were friends because they both ‘knew the acceptance of Now’. That mantra is helping me through long days filled with Zoom meetings

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.

How do you ensure that poor performers do not influence the other team members? Netflix asks them to resign. What would a Chef do?

As a Chef I like to test methods and learn new approaches. This week we tested Baig aka batch cooking, as appears every Monday in La Vanguardia, written by José Baig.

Le Procope is the oldest restaurant in Paris. And onion soup is their signature dish.

Ofcourse, after four years living in Paris, I do have a couple of favourites.