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9min chapter
Asma Khan, the chef calling out restaurants’ bad behaviour
Life and Art from FT Weekend
Redefining Fine Dining Ethics
This chapter explores the critique of tasting menus in fine dining and the desire for more substantial meals that honor the food's origins. It emphasizes the importance of ethical practices within the restaurant industry, advocating for fairness and respect towards staff while addressing societal issues like hunger and equity. The conversation also highlights the challenges faced by women in the culinary field, calling for a shift towards supportive environments and greater appreciation for all restaurant workers.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode