2 Michelin star chef Tom Kerridge from The Hand and Flowers and the Coach, talks about the importance of building good relationships with suppliers and how his dishes have become more complex which is why mise en place is so important for service. He describes his bold food style and talks about giving guests the best, simple, great tasting food. Read the full article www.thestaffcanteen.com/Featu... www.thestaffcanteen.com/Featu...
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