Why Restaurants Need to Tell Stories | Tom Aikens

Farm-to-Table: The Reality of Restaurant Gardening | Scott Braithwaite

How Artificial Intelligence Will Revolutionize Cooking | Nikhil Abraham

Story of a Culinary Icon | Gennaro Contaldo

Mental Health for Chefs | Daniel Garwood (S.Pellegrino Young Chef Academy US Winner 22/23)

How to win the world's most prestigious culinary competition | Brian Mark Hansen (Bocuse d'Or Winner 2023)

The secret of developing dishes people love | Jules Wiringa (Creator of the Year 2022)

Standing out in a crowded market as a chef creator | BenGingi

How to become successful as a foreign chef in the US | Paul Liebrandt

Tips for building your YouTube channel as a chef | Byron Talbott (+1m on Youtube)

Leadership skills every chef needs to have | Joris Bijdendijk (Star Chef)

Reaching 3 stars with little money and finding good talent | Andreas Caminada (3-Star Chef)

Staying relevant as a chef creator in the post-covid era | Joe Sasto (9.5m Likes on TikTok)

Building a successful pop-up restaurant | Fatmata Binta

How to become the most followed pasta influencer | Mateo Zielonka (The Pasta Man)

Building a successful brand | Isabella Potì (Star Chef)

The art of running a kitchen lab | Martin Lippo (Gronda Creator)

Creating unique dishes | Gregoire Berger (Chef of the Year 2022)

How to become a full time-chef creator | Jules Wiringa (Creator of the Year 2022)

Welcome to The Pass is Calling