soupnancy

Bits and Bites March 2016

Both sides of the truth wrt Modern food: Tragic due to industrialization, loss of biodiversity and nutrients in our food system, and meanwhile, more efficiency, more accessibility.. http://grist.org/food/modern-food-is-a-triumph-modern-food-is-a-disaster/

Dessert is more complicated than you think in the restaurant biz A pain for most chefs unless you can afford a pastry chef, and either way, not necessarily profitable.. But, although I’m not a sweet tooth, I enjoy making desserts – ultimately because with experience, I know how important the sweet course is when you are in the business of making people happy and treating them extra special! https://www.washingtonpost.com/news/wonk/wp/2015/02/10/why-restaurants-dont-always-want-you-to-order-dessert/

Reassessing tipping culture – the debate continues http://www.goodfoodrevolution.com/just-the-tip/ One day, hopefully we can overhaul the current nonsensical system. The only thing holding me back personally is the legal complexity and the economic climate including sticker shock for the customer.

The secret to Indian food is contrasting flavours as opposed to overlap of similar molecules as in Western cuisine https://www.washingtonpost.com/news/wonk/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

About that Persay NYTimes review – chefs weigh in on the changing times http://www.esquire.com/food-drink/restaurants/news/a41981/per-se-new-york-times-chef-reactions/

Nestle admits to slave labour on coffee plantations, no way!? After decades of ‘unfair trade’ and an empire more than partially built on the backs of ‘slaves’.. http://www.theguardian.com/global-development/2016/mar/02/nestle-admits-slave-labour-risk-on-brazil-coffee-plantations