This chef is inspiring
Joe Bentley, Executive Chef at Cedar Court Huddersfield, also known by the provocative pseudonym Fat Albino, is an ambassador for The Burnt Chef Project, an organization that supports mental health in the hospitality industry. From September 19th-29th, 2025, he’s embarking on a 10-day climb up Mount Kilimanjaro, all to raise £7,000 For the organization. Would […]
Italian Borlotti Beans
Ingredients 250 g dried borlotti beans (or canned, to save time) 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 sprig rosemary (or thyme) 1 bay leaf 400 g tinned crushed tomatoes (optional) Salt and pepper to taste Optional: a little fresh parsley for garnish Cook the beans If using dried […]
Frijoles refritos
Frijoles refritos perfectly embody the simplicity and rich flavors of traditional Mexican cuisine. They are often served as an accompaniment to tacos, burritos, enchiladas or simply with tortillas. The beans, usually black or pinto, are cooked, mashed and re-cooked with fat, such as oil, lard or butter. Ingredients 500 g dried kidney or black beans […]
Wasted! The story of food waste
“Wasted! The story of Food Waste” (2017), narrated by Anthony Bourdain, explores the global impact of food waste and highlights innovative solutions. The film features chefs like Massimo Bottura and Dan Barber, transforming discarded food into gourmet dishes, and shows how to reduce this waste at every stage of the food chain. Through inspiring initiatives, […]
The famous Japanese ANKO
A classic Japanese recipe for Anko (sweet azuki bean paste), mainly used as a filling in desserts (dorayaki, mochi, or daifuku). Ingredients 200 g dried azuki beans (or canned to save time) 150-200 g sugar (adjust to taste) A pinch of salt Preparing the beans Rinse dried beans. Soak in cold water for 8 to […]
Indian dahl with coral lentils
Quality proteins, warmth and exotic pleasure as a bonus Ingredients for 4 people 200 g coral lentils 1 medium onion, finely chopped 2 garlic cloves, minced 1 piece fresh ginger (about 2 cm), grated 1 can peeled tomatoes (or 2 fresh tomatoes, diced) 400 ml coconut milk (optional for a creamier version) 1 CS vegetable […]
Surplus: The food waste guide for chefs
Vojtech Vegh, founder of the first zero-waste vegan restaurant, is a practical guide for chefs wishing to reduce food waste in their kitchens. Combining motivation, techniques and anecdotes, the book offers concrete steps to prevent waste, a repertoire of ingredients to optimize their use, and plant-based zero-waste recipes. Focusing on the hospitality industry, it is […]
We Feed People
The film “We Feed People”, directed by Ron Howard, traces the work of chef José Andrés and his organization World Central Kitchen to fight hunger in disaster zones. Released in 2022 by National Geographic, it shows their humanitarian efforts after disasters such as Hurricane Maria or the fires in Australia. The NGO’s operations are based […]
Crunchy walnut and apple salad
Walnuts are found in all temperate zones of the planet. They are rich in nutrients and have a relatively small environmental footprint. Of course, they should be organic if possible. Ingredients for 2 people 50 g walnut kernels. 1 apple (Granny Smith or Pink Lady). 100 g lamb’s lettuce or arugula for example 50 g […]
Aldjia’s carrot velouté
Since its creation in 2016, the association Les Extraordinaires has been developing social innovation projects to facilitate the integration of people with mental disabilities in the catering, culinary and food professions. As part of the Les Brigades Extraordinaires collective, these professionals demonstrate their skills by creating delicious recipes in an inclusive restaurant.To our great delight, […]
Food container
A simple idea to make people forget plastic verrines… Dip a sheet of rice in very hot oil. In 3 seconds, it retracts to form a kind of cup. Take it out immediately. It cools very quickly. All you have to do is add whatever sweet or savoury ingredients you like. We opted for tiny […]
Humor and disability around mayonnaise
On the wonderful Chefs Extraordinaires YouTube channel, Logan Cesarus, a student at the Médéric Hotel School in the Passerelle Handicap section, shares a life-saving recipe for all lovers of homemade mayonnaise. It’s bound to speak to us, especially as he shows a sympathetic sense of humor when he explains how to make up for a […]