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'We surprised diners in Boston’s top French restaurant with the promise of an adventure. The only catch? They had to get up and leave with us, right then and there. We went to Paris in Premium Economy class. Because good things happen when you fly the better way.' - Air Canada
How do you honor tradition and stay relevant? Henri Herbert of Hobbs House Bakery in the UK and John Lasateur of Hattie B's Hot Chicken in Nashville share how they use innovation to keep their ages' old traditions in the 21st century.
Bone Marrow ice cream and Caprese truffles? Don't mind if I do. Watch this exciting video featuring two chocolatiers and an ice cream maker as they describe what goes into their creative dessert-making process.
'Perspectives on Innovation in Food' looks broadly at what 'innovation' can mean in the food industry. From solving issues of population growth, sustainability and of course, the advent of Social Media in restaurants, Chris Coombs and Lee Schrager share in what this buzzword means to them.
Rachel On Pointe - Curated Adventures in Art and Food
