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Simulated oysters made from rice flour and mushrooms that vegan actress Bella Baxter savors in the film Poor Creatures. Foods with textures reminiscent of human flesh to satisfy the appetite of Hannibel Lecter himself. The food that appears on the screen is real, although it is not always what it seems.
In this report Camila Beraldi reveals to us the secrets of food stylists to make what actors and actresses eat in movies so believable that we can almost appreciate its aroma and flavor.
– Ideas to recruit waiters. Hoteliers increasingly complain about how difficult it is for them to find waiters and waitresses for their bars and restaurants. Hada Macià explores the strategies they use to attract professionals: from paying for the gym to offering extra payments or training courses, among the most common.
– The menu of the day is deflated. Eating in a very short time, using taper and spending the minimum are some of the causes of the crisis experienced by the menu of the day formula, which in some places continue to offer an excellent quality-price ratio. Is it profitable for those who serve it? Laura Conde tries to answer these and other questions about it in this report.
-Romain Fornell. The French chef stars in the new episode of the Stay to Eat podcast, in which he reflects on the risk of restaurants that lose money and the importance of reacting in time to avoid ruin; about the taste for commanding that he has maintained since he was a kid or about his role as an observer when the revolution led by El Bulli spurred French haute cuisine.
– The Cabin of Tomás. Iker Morán has visited El Camarote d’en Tomás, the old seafood restaurant on Barcelona’s Lleida street. After the retirement of its former owners, it has changed hands without ceasing to focus on a good product with minimal intervention. And he maintains some house classics, such as the cod esqueixada, which Montse, Tomás’ wife, prepared for many years.
– Brotola and chips. We applaud Ana Casanova, always ready to remind us that in the fishmonger we do not always have to bet on the best-known species (generally the most expensive). In this case, brotola, a white fish with a mild and delicate flavor, is used to prepare a magnificent version of fish and chips.
