A community focussed model to upcycle spent grain flour
Understanding how Google might be able to help the chef of the future Over the past year, although I haven’t been cooking as much (in a commercial kitchen) but I’ve noticed that I have been looking for more inspiration online and… Read More »“Hey, Google, help me be a better Cook”
After listening to chefs and academics talk about their journeys, experiences and ideas at the Chefs Conclave 2019 at WGSHA, Manipal, these culinary students said this is what they would do to be food citizens. Created live with Mentimeter Like… Read More »Here’s what young cooks say they can do to fight climate change
We should always remember that food starts way before it enters the kitchen doors, it takes months to grow and produce- and its lifecycle doesn’t end either when it leaves the kitchen. But us being one of the intermediaries, we have the tools and the potential knowledge to make a change.
It was here that I started to see and understand the relationships between brewers and bakers. It was one just like grain and yeast and the synergies in creating a loaf of bread or a delicious brew.
CDMX, MexicoSept 7-16 2017 I attended the Global Entrepreneurship Summer School in Mexico City from September 7th to September 16th. The theme was FOOD and during this 7-day program, we worked in teams to learn to develop ideas that have… Read More »Developing Ideas for Social Entrepreneurship at GESS, Mexico
Masque is an ingredient driven restaurant in Mumbai, promoting botanical bistronomy. I decided to plot my meal to understand sourcing, seasonality and geography. Tableau Feb, 08, 2017
It’s time we stopped spelling offal with an ‘A’ It might seem strange that I choose to write something on organ meats when our country (India) is going through a beefy time with muscle meats, but I absolutely despise the look… Read More »It’s time we stopped spelling offal with an ‘A’