Discipline, technique, core values and distinctive ingredients… Classic French cuisine and kitchen protocol have their demands and rewards – and their impact is still felt around the world. How do French culinary training and the brigade system translate in today’s culinary landscape? We talked to Ravneet Gill, Gregory Marchand, Thuy Pham, Jun Tanaka and Kerth Gumbs, who shared their different perspectives…
Interviews: Kerry Fowler
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