How to lose a Michelin star
With good grace. Dublin chef Oliver Dunne explains why, come 17 September, he won’t be too upset to lose the Michelin star he worked so hard to win.
With good grace. Dublin chef Oliver Dunne explains why, come 17 September, he won’t be too upset to lose the Michelin star he worked so hard to win.
Recipe plagiarism, organic recalls, too much milk and more. Some things I’ve found interesting over the past couple of weeks.
A lot of people have been talking about the gender divide in restaurant kitchens; I had no idea sushi was a bastion of male privilege. Great story from AP about women challenging sushi norms in Tokyo. Via Lauren Bohn.
Still no closer to understanding the nature of zero-fat half and half, but I should have an actual audio episode next week. Meanwhile …
Actual podcasts are on hold for at least two, possibly three, weeks as I attempt to process the idea of zero-fat half and half. Enlighten me, please.