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Ana Ros: a natural talent
Ana Ros turned down a career in diplomacy for a life in the kitchen. Now widely acclaimed, she tells Tina Nielsen how she became the self-taught chef who has put Slovenia on the culinary map
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Charles Spence on food, psychology and multisensory meals
Gastrophysics: The New Science of Eating is the experimental psychology professor’s latest venture into multisensory cuisine. He spoke to Thomas Lawrence about his findings at Portland Design’s New Food Frontiers seminar

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Tech and the foodservice industry: are we losing our human touch?
Following CAB Studio’s release of the white paper, Power to the Customer, Emily Lewis explores their suggestion that the hospitality industry needs to reassess its relationship with technology

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Tricon retain Investors in People Standard
UK-based foodservice consultants Tricon have been awarded a silver accreditation award by Investors in People

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Food waste: the hotelier’s perspective
Philip Mahoney, VP of food & drink, The Rezidor Hotel Group, speaks to Michael Jones about his company’s pioneering approach to food waste

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Kitchen confidential: the secret chef column
When busy chefs need inspiration a meal out can be just the reboot they need. The secret chef reveals one of the few perks of the job

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Amazon gobbles up Whole Foods: industry reaction
In the wake of Amazon's announcement that it plans to acquire Whole Foods in a deal valued at $13.7 billion, Michael Jones speaks to sector experts on what this means for both brands

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