When you think of a top chef, chances are you picture someone who spends their days sourcing ingredients from a farmer’s market, playing around with new recipes or dazzling guests at an exclusive restaurant. What’s often not conjured is an incredible amount of time spent working on solutions to a multitude of hospitality problems. Shedding light on those behind-the-scenes situations (as well as developing his …
Chef Avishar Barua on Experience, Ownership and Experimenting