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2012 International Chef of the Year: Massimo Bottura Slideshow

2012 International Chef of the Year: Massimo Bottura Slideshow

2012 International Chef of the Year: Massimo Bottura

"My kitchen can be defined as 'tradition seen from 10 miles away.' I revisit traditional recipes and ideas and make them contemporary. This is my speciality. I try very hard to respect tradition but also to respect ingredients, heroic farmers, butchers, and fishermen. Know your farmer, your butcher, your cheesemaker, and your fishmonger. When you have a relationship with the people who produce your food, it will always be better quality."

Entrance Hall at Osteria Francescana

Bottura's attractive contemporary-styled Osteria Francescana is located in Modena, in the gastronomically rich Emilia-Romagna region — famous as the home of Maserati, Ferrari, and Lamborghini, but also of aceto balsamico (the real balsamic vinegar), cotechino and zampone sausages, and such pasta as tortellini and tortelloni, so there's lots of tradition to draw from.

"An Eel Swimming Up the Po River"

Saba lacquered Adriatic eel served with cream of polenta, Campanine apple jelly, and burned onion powder.

"Eels were a great source of income for the Este family, the Dukes of Modena, who were forced to move from Ferrara to Modena in the 16th Century. The eel is cooked sous-vide and then lacquered Asian style in the oven with the sweet and sour saba sauce.

Each accompanying element is fruit of the eel's imaginary journey from from the Adriatic sea to Modena via the Po river expressing the wealth of products available in the Emilia-Romagna region. The plate is a symbolic gesture to remind that the kitchen is not only a place for innovation but for reflection and remembering."

Chef Massimo Bottura on Narrative

"When I am working on a new recipe, the ideas are never abstract, but firmly rooted in a point of departure. It is never just about ingredients or an 'amazing combination' of flavors, but about ideas that spin out from what I see every day in the world around me. Right now, I am working on a series of plates around the idea of 'leftovers' and not throwing away even the tiniest scraps. Perhaps this is because Italy is facing a great economic crisis, or maybe I am getting old and just don’t want to throw anything away, I don’t know… but the recipes that come out of this reflection will have stories to tell, which I hope will last as long as the recipes themselves."

"Cod Fish 'Baccalà' Mare Nostrum"

Salt cod filet in olive and tomato broth with dried tomato pesto, Noto almonds and the fragrances of Pantelleria.

"An Emilian chef dreams of the Mediterranean sea. Emilia is a landlocked territory, 150 kilometers from either coast where baccalà, or salt cod, has been a culinary staple since the beginning of the salt trade. Instead of battered and fried in the Emilian tradition, Baccalà Mare Nostrum is cooked sous-vide and placed onto an island of dried tomato and almond pesto and surrounded by a fragrant sea of Mediterranean flavors made with tomatoes from Vesuvio, olives from Sicily, and oregano from Puglia. This criss-crossing of continents is one of the reasons Italy has such a rich and various gastronomic history."

"Compression of Pasta and Beans"

"This parfait of pasta and beans, one of the classics of the Italian kitchen, as well as a staple in Emilia, represents my gastronomic heritage in three bites. At the base there is a crème royale I learned at Hôtel de Paris under Alain Ducasse and at the top there is air of rosemary, something I picked up while working with Ferran Adrià. In the middle, there is the pasta — only that I have substituted it with shards of Parmigiano Reggiano crust — boiled with the beans and sliced thinly. This is the emotional part of the dish — what connects me to my heritage and my memories as a child of eating melted Parmigiano crust in minestrone or grilled on the stovetop — this is my grandmother, with her ingenuity and good sense to never through away anything... not even the crust!"

Bottura on the State of Dining in Italy

"Many people think that avant-garde means leaving the past behind, whereas all of us are very dedicated to "reconstructing" the Italian kitchen — not deconstructing it. The Italian kitchen has gone through many evolutions. Heroes such as [Gualtiero] Marchesi [Italy's first three-star chef] are reminders that there is still much work to be done to redefine the Italian kitchen as not only 'grandmother’s comfort food' but as fine dining based on truly exceptional products and harmonious combinations of flavors inherited from Italy’s rich cultural cross-pollination over centuries. This is what we are all aiming to do — bring out the very best of Italy."

Bottura on Process at Osteria Francescana

"Right now in Osteria Francescana, we are re-evaluating Italian classics and the extraordinary ingredients they are made of. These plates fall under the 'Come to Italy with Me' theme, which is actually an invitation to explore Italy with new eyes… and an open mind. Not to look for what you know but to seek out undiscovered flavors."

"Come to Italy with Me"

Buffalo mozzarella foam, smoked Alpeggio ricotta, candied taggiasche olives, candied Bergamot, capers, mint, oregano, hot pepper oil and hazelnuts

"Italy is a country that expresses itself through an incredible variety of culinary ingredients. Come to Italy with Me brings together contrasting elements from the most northern tip of Piedmont to the most southern island of Pantelleria. Too often nations are divided by north and south; this dessert unites and celebrates Italy's excellences, flavors and iconic beauty."

"Trains Depart at Dawn"

"One of my chefs asked me about a new painting in the restaurant.The work is by an Italian artist named Amadeo Martegani.It is a landscape called: 'Trains depart at dawn.'

There are three trains going in different directions, like the way your mind works at 5 am. The chef travels back and forth from Milan to Modena to see his family.The image of the trains connected him to his past and his present.With a handful of ingredients, he began to create the plate: 'Trains Depart at Dawn.'

This recipe is a kind of abstract landscape of cappuccino and cornetto with coffee meringue, chocolate and crunchy biscuit. It reconciles the hard reality of taking a 5 am train with tender and familiar flavors of cappuccino and brioche to evoke sweet warmth.

In my future there is more future.

Maybe that is why I love the metaphor of the trains departing, Like my chefs, departing one after the other, coming into their own day after day, making future out of everything and squeezing so much life into one bite.

If Alberto did not ask me about the painting on the wall, this plate would not exist. Maybe the art on the walls is not a decoration but a way to read our kitchen – our method – and our madness."

Bottura Regarding His Legacy

"'Legacy' is a big word. Becoming a chef was not my first choice. It happened by chance. But I am glad that it did mostly because I am able to speak to so many young chefs around the world and encourage them to follow their dreams. I love entering the kitchen every morning and seeing the crew getting prep started. When the energy and the people are right, there is a real sense of 'nothing is impossible.' The beauty of my job is that it is tangible and intangible at the same time. Walking the fine line between these two worlds, I see so many connections to the arts, music, and literature. And I feel very honored to have a voice in this discussion."

Bottura Regarding the Future

"In my future I see more future. And my best recipe is the one I have yet to make."


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


New series explores the lives and kitchens of six international culinary talents

Coming to Netflix on Sunday is Chef’s Table. This brand new series offers viewers the opportunity to go inside the lives and kitchens of six of the world's most renowned, international culinary talents. Directed by David Gelb, the creator of Jiro Dreams of Sushi, it tells the story of six world class chefs and showcases their kitchens and food. It explores the most exciting restaurants of the moment in the farthest reaches of the world and how the chefs continue to perfect their craft. Each episode focuses on a single chef, we take a closer look at the six chefs set to star in the programme: Ben Shewry, Attica Restaurant in Melbourne, Australia Born and raised in rural North Taranaki, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he often draws from his childhood from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. The menu at the Melbourne restaurant, is studded with earthy flavours and foraged ingredients, while the dining experience is simultaneously sophisticated and deeply grounded. Ben was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. He moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He spent time under chef David Thompson at Nahm in London and was inspired to visit Thailand, where he developed his now highly complex—and often challenging—understanding of seasoning. Ben identifies with chefs like Heston Blumenthal, inspired by their refusal to accept limitations in the kitchen. And the menu items at Attica reflect Ben’s curiosity, ingenuity, and discipline, combining unlikely elements with seamless execution for a surprising and often entirely unique experience. And when Attica was named the 73rd best restaurant in the entire world in the 2010 San Pellegrino list, Ben cemented his place as an important contributor to the future of global cuisine. Magnus Nilsson, Fäviken in Järpen Sweden Magnus Nilsson has become the poster-boy for the new wave of Scandinavian cooking that has captured the world’s imagination. He had originally wanted to become a marine biologist, but instead attended a local cookery college. Fäviken, which was ranked the 19th best restaurant in the world in 2014, lays claim to being among the most isolated restaurants on the planet and Magnus can regularly be found foraging and hunting in the 20,000-acre hunting estate for ingredients to serve in his rustic dining room. Magnus's cooking is bold and creative with seemingly simple preparations often requiring a time-honoured skill and patience that has long died out in many kitchens. A dish of rakfisk (fermented trout) and sour cream, for example, requires a three-day brine followed by a six-month maturing process where pH levels must be kept under continual observation. He has previously worked at Michelin-starred L'Arpège in France, under Alain Passard and Pascal Barbot's L'Astrance where he worked for three years. He took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France. He was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, after a year he returned to the kitchen and became head chef. Because of the local climate over the winter, efforts are made to preserve ingredients, Magnus said: "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Magnus uses, comparisons have been made to René Redzepi of Noma. Francis Mallmann, El Restaurante Patagonia Sur in Buenos Aires, Argentina Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe including two years learning alongside Paul Bocuse. He opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'. Francis Mallmann's extensive and successful culinary career began when he was just a child growing up with his family in log house in Patagonia. "In that house," Mallmann says in his bookSeven Fires, "fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." Mallmann gained notoriety for his gourmet haute-French food, but broke from this style (and his own pretentiousness, he says) to return to what he learned as a child. Fire. Wood. Ash. Mallman cooks with wood fires and cast iron and has opened three restaurants: 1884 Francis Mallmann, in the Argentine wine region of Mendoza,Patagonia Sur, in Buenos Aires, and Hotel & Restaurant Garzon in Uruguay. Sizzling shrimp in an iron box, smashed and roasted goat cheese, burnt carrots with rosemary, and 7-hour baby goat are all exemplary dishes that are on the menu. Niki Nakayama, N/Naka Restaurant in Los Angeles, CA, USA Born and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood, working under the guidance of esteemed chefs Takao Izumida and Morihiro Onodera. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night. Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. Dan Barber, Blue Hill Restaurant at Stone Barns and in New York City, USA Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of, The Third Plate. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine’s 100 most influential people in the world. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant - it's a vision of a new kind of food chain. Dan's philosophy of food focuses on pleasure and thoughtful conservation - on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He's written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones. Massimo Bottura, Osteria Francescana in Modena, Italy Massimo was born and raised in Modena in the Emilia Romagna region of Italy. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He decided to put his studies on hold then bought and renovated the building opening Trattoria del Campazzo a week later. Massimo then apprenticed himself to chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. He also worked with Alain Ducasse at Louis XV in Montecarlo in 1994. Alain invited him to stage in his kitchen following a surprise visit to Trattoria del Campazzo. In 1995 Bottura opened Osteria Francescana and then spent a summer at El Bulli with Ferran Adria, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. Osteria Francescana was awarded its third Michelin star in 2012 and received third place in 2014 on the World’s 50 Best List for the second consecutive year. Massimo is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for. Massimo’s more avant-garde creations are fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. The traditional dishes such as tortellini with Parmesan sauce and tagliatelle with ragù. Then the modern classics, such as the kitchen’s five ages of Parmesan and foie gras. Finally the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


Watch the video: The Chefs. Best of 2012 (September 2021).