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Why there aren't enough women chefs in India? Chef Anahita Dhondy, SodaBottleOpenerWala talks to HerStory.

Living 23:04 04/06/2021 Despite being restricted to serving takeaway so far this year, 2021 is proving to be a tumultuous year for young chef Manon Schenk and her partner David Delmas. Their restuarant La Table de Manon opens on 9 June for the first time since winning two prestigious awards by the Michelin Guide Belgium & Luxembourg 2021. The stylish restaurant, located in a charming village near Wallonia’s top tourist destination Durbuy, picked up a Bib Gourmand in December, followed by Schenck being named Young Chef of the Year in January. The latter came as a complete surprise, she s...

Bake Off: The Professionals 2021: Who are the contestants? Clara Gaspar Updated: 15:20, 25 May 2021 BAKE Off: The Professionals is back for another series of incredible patisserie creations. Meet the 12 pairs battling it out to be crowned the 2021 Bake Off champion... 13 Bake Off The Professionals 2021: Who are the contestants? Andrew and Michael - Gin and Bake 13 Andrew and Michael are a pair of pastry chefs from CardiffCredit: The Great British Bake Off/Channel4 Andrew and Michael are a pair of pastry chefs from Cardiff. Team Captain Michael has worked at the likes of Gleneagles in Scotlan...

Camilla Rigby, co-founder of the Women’s Work Lab Daisy Roach, Head of HR at Better Food In this free virtual event Safiya Bashir – a member of the Bristol24/7 editorial team – will host the panel discussion to examine some of the challenges facing employers and staff and best practices for promoting wellbeing, a healthy work-life balance and support for mental health. Click here to register for free and we will send you all the information you need to join us live on the day. (Clockwise from top left): Camilla Rigby/Daisy Roach/Jess Borthwick/Bianca Jones. We also launched our Bringing...

During　my　time　at　Daniel　with　New　York's　celebrated　chefs (From　left:　Soogil　Lim,　the　chef-owner　of　SOOGIL;　Daniel　Boulud,　my　mentor　and　world-renowned　chef-owner　of　Daniel;　and　me) My first paid job as a cook was when I was hired as a line cook at Daniel, a New York Times' four-star restaurant located in New York City’s Upper East Side. It was a pivotal moment in my culinary journey not only because it was my first paid job but also because of the unique training that Daniel offered me. I had previously worked at two other fine dining ...