麻豆社

Sheila Dillon explores what scope there is for chefs to be creative on the job, with the ongoing cost-of-living crisis continuing to put pressure on how they work. Chefs from both the private and public sector explain how the ever-tighter margins are changing how kitchens operate and what goes on the menu, but also how this is encouraging a new kind of creativity. Along the way chefs tell Sheila what creativity in the kitchen means to them personally and the different forms it can take, and she hears how young chefs are able to develop culinary creativity as they begin their careers.