From street food to fine dining, hot oil can transform the simplest ingredients into crispy, moist morsels. So how can your venue get it right?
Author Archives: Paul Rifkin
Paul Rifkin is a former club executive chef and now chef consultant to the clubs industry on menus, kitchen design and catering analysis.
Posted inNews
To mentor or to replace?
Posted inF&B
Communication is key in the kitchen
Posted inF&B
High stakes for steaks
Posted inF&B