Apr 18, 2019
Tim Watkins' parents needed a cooking course to learn how to use a microwave (which led to one Christmas turkey disaster) and he didn't eat broccoli or cauliflower until he was an adult.
So life in the restaurant world might not have been the most obvious career path. After a few detours (including a stint as a shoe...
Mar 7, 2019
Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly do that all the time, purely for the chance to try Kate Reid's pastries. The New York Times, after all, said her croissants are "the finest you will find anywhere in the world, and alone worth a trip across the dateline"....
Mar 4, 2019
Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experience there was part of his Josephine Pignolet Young Chef of the Year prize.
It's one of many honours...
Feb 15, 2019
How to make cider from 300-year-old pear trees, what it's like
to work alongside Dan Barber at one of the world's best restaurants
and how it feels scoring Gourmet Traveller's Sommelier of
the Year award – Caitlyn Rees can give you a first-hand account of
all of these standout experiences.
When she was at Fred's in...
Jan 21, 2019
A near-death experience in Australia plays a surprising role in the launch of Roberta's, the much-loved New York pizzeria. When Carlo Mirarchi almost drowned on the NSW coastline, it inspired him to rethink his career path – and galvanised him to help start Roberta's in Bushwick. In 2007, it opened with such a...