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Celebrity chef Vineet Bhatia talks about planes, partnerships and palates.
Gastronomy is something of a family heirloom in the Rostang household. But, that didn’t stop fifth generation chef and multiple Michelin star holder Michel Rostang from being one of the humblest chefs.
Molecular gastronomy is not all about dry ice and a bunch of tricks, says Ross Clarke, former creative development chef at Fat Duck experimental kitchen and protégé of Heston Blumenthal.
We speak to Manchester-based chef and TV personality Andrew Nutter, billed to be Britain’s ‘next big thing’, on the importance of being nice.
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