Research & Articles
The pass is the division between the front of the house and the back of the house. The pass is the point where the prepared dishes are transferred from the cooking staff to the wait-staff. It is a wall that neither group is supposed to cross.
Maybe the television chefs that do the yell and throw things are doing so for ratings. Is the audience watching this type of cooking show just to see the star chef have a tantrum? Does the same audience watch the cooking competitions not to see the winner, but to see who fucks up and how badly? This audience must really love it when the same competitor then explodes in anger.
After the chef, the dishwasher is the most powerful person in a modern kitchen.
How local is local? Peter Hertzmann explores what 'local food' means today.
We are quick to emphasise on the French influence on the Scottish kitchen, but we inherited the most important recipe of all from the Dutch: the secret of salt-herring.
Most fish in Scotland is sold as fillets. Of course it is. That’s the bit we eat. Aye, but just as a good cook would never let some beef shins or chicken bones go to waste, why aren’t we thinking about fish in the same way? What about the bones, the head, the offal? What happens to that? It seems a shame to waste it.
Ana Roš, chef of the acclaimed restaurant Hiša Franko in Kobarid, Slovenia has been awarded Worlds Best Female Chef 2017. On 8, 9, 10 of December 2016 (5 weeks ago) we were lucky to be joined at EFS by Ana Roš for a three night dinner series - Neighbouring Mountain.