NO, I'm not referring to the famous 1986 movie but have you ever noticed how some raw meats seem to attract house flies almost instantly while others don’t? I’ve found that meats with stronger smells or more moisture seem to draw them in faster. It’s like the flies know exactly where the most intense scent is coming from. However... In my experience ...... pork attracts more, if I was going to compare chicken or beef? Not sure if you have this same experience? How do you prevent this pesky pest zooming around your precious meat?

While the industry faces a reckoning over old-school tactics, three-Michelin-starred chef Massimo Bottura (Osteria Francescana) is proving that a chef’s greatest legacy isn’t just his plates, it’s his soul. ​ A "Renaissance" for Hospitality ​In a series of talks this month, Bottura has been pushing a new vision: "The Chef as a Renaissance Shop." He argues that modern restaurants must move beyond just "feeding people" and start "building communities." ​ Bottura’s "Food for Soul" project is expanding its Refettorio programs (community kitchens that fight food waste) into new joint programs with the S.Pellegrino Young Chef Academy. ​ To train the next generation of chefs to see sustainability and ethics as being just as important as a perfect emulsion or a clean station. ​ Travel with your ears and eyes open, but never forget who you are and where you come from. ​This is the perfect example of "Excellence with Heart." Bottura achieves the highest level of culinary art in the world, yet his focus is on reducing waste and restoring dignity to the marginalized. He proves that the "Brigade" can be used as a force for good. ​"Italian cuisine is an act of love," Bottura says. This week, his work has helped Italian cuisine gain recognition as a UNESCO Intangible Cultural Heritage, a massive win for chefs everywhere who value tradition and community. https://reportergourmet.com/en/news/9518-massimo-bottura-italian-cuisine-is-an-act-of-love-now-a-unesco-intangible-cultural-heritage-a-great-achievement?hl=en-GB I love this. It reminds me of why we cook in the first place. Whether it’s a village in Romania or a 3-star kitchen in Italy, food is meant to connect us. Bottura shows that you don't need to punch someone to be a genius, you just need to care. What do you think? Should more 'Celebrity Chefs' focus on community projects like this, or should they just stick to the kitchen? 👇

When I’m planning a dinner, I don’t think about dishes first. I think about the flow of the evening. 🌇 Something light to start, something comforting in the middle, and something that slows everything down at the end. When the menu has a rhythm, the whole night just feels easier for everyone at the table. How do you usually decide what dishes go into a dinner menu?

If there is one chef who knows how to keep us on our toes, it’s José Andrés. Today, March 11, is the final service for The Bazaar at the Old Post Office building. But in true 'Kitchen Passport' fashion, this isn't an ending, it’s an evolution. ​In just a few weeks, he’s launching Bazaar Meat, a theatrical steakhouse that challenges every 'unwritten rule' of the traditional American grill. ​Andrés is the ultimate example of a Chef who invests in the tools and the theater to tell a story. - Beyond the Grill: He isn't just serving steaks; he's bringing in Spanish suckling pigs, cotton candy foie gras, and Japanese Wagyu. - The "Science of Satiety": By focusing on 'large-format' cuts like the Chuleton (Spanish ribeye), he is leaning into the communal, 'Long Table' style of dining we love. It’s not just a meal; it’s a shared experience. José Andrés reminds us that even when you’re at the top, you have to be willing to tear it all down and start fresh to keep the 'fire' alive. Whether you’re cooking at a Novotel or a home kitchen, don't be afraid to change your 'menu' when the story you’re telling needs a new chapter. ​ https://washingtonian.com/2026/03/02/jose-andres-will-replace-the-bazaar-at-the-waldorf-astoria-with-a-steakhouse/ Andrés is replacing a refined 'tasting' concept with a high-energy, meat-focused 'theater.' ​When you go out for a 'Special Occasion' meal, do you prefer the quiet elegance of a multi-course tasting menu, or the loud, theatrical energy of a sharing-style steakhouse? Let’s debate the 'Vibe of the Table' below!👇

If you think you’ve seen it all in the kitchen, Dabiz Muñoz just proved us wrong. At the recent Madrid Fusión, the 'World’s Best Chef' introduced his new concept for DiverXO: a parallel Liquid Menu. ​He isn't talking about wine pairings. He is talking about entire dishes, complex, textured, and flavorful, served entirely in liquid form. ​Breaking the Rules: Dabiz’s motto is 'Avant-garde or die.' It reminds me of our talk about the Guinness Stew. While we respect the 'Strictly Traditional' way, there is always room to ask: 'What happens if we push this further?' ​Flavor is the Only King: Whether it’s a liquid 'Metamorfosis' or a slow-cooked Irish stew, the goal is the same, unforgettable flavor. As Dabiz says, the motivation is to keep 'redefining what a 3-star restaurant is. We might not be using centrifuges in our home kitchens today, but we can take that Dabiz Energy. Don't be afraid to experiment! If you want to turn your leftover stew into a concentrated 'soup shot' or a liquid reduction, you’re just doing what the world’s best chef is doing, challenging the 'rules' of the plate. https://madridsecreto.co/en/dabiz-munoz-revolutionizes-diverxo-with-his-latest-e900-menu-we-wanted-it-to-be-a-roller-coaster/?hl=en-GB ​ Dabiz is serving a menu that is 100% liquid for €450. Do you think you could be satisfied by a meal that has no 'chew' but is packed with 3-star flavor, or is the 'crunch' of something like a Colcannon essential to your happiness? Let’s debate the 'Texture vs. Taste' below. 👇