Wagyu burgers and truffle pizza are giving way to quinoa patties and kale chips as restaurants jump on the healthful eating bandwagon.
Julien Royer, Kirk Westaway and other top chefs share with us their holiday experiences and candid snapshots.
The American-Thai splits her time between hosting events such as the prestigious Bocuse d'Or and running her own brand-name kitchen. She describes her long, winding journey.
During the recently concluded Food that Heals 2016 by Sphere Conferences and At-Sunrice Global Chef Academy, two full days of talks and workshops were held to promote healthy eating and living. Here are nine things we learnt.