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    Books on Flavor

    So as the title says, does anyone have relevant professional recommendations for books/articles/science papers on flavor? What I mean by flavor is what it is, how we perceive it, how certain things affect it and how to go about combining different flavors to create new ones etc etc. I'm not...
  2. C

    Tattoos in the kitchen

    This thread amazes me. I've never worked in a kitchen where there were no tattoos, and I've worked in fine dining and cafes, caterings and the like.(And I'm not talking about 20 years ago, I've worked in the last 7 years, and still do)It was never an issue, in fact, often chefs check out each...
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