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Launching a new restaurant this turbulent year requires resilience and an ability to adapt, as these business owners quickly discovered.
Given the tough current economic situation, culinary arts graduates unable to find jobs in the F&B industry are launching home businesses instead.
The Covid-19 pandemic and MCO has resulted in F&B entrepreneurs being forced to adapt and innovate with the times.
With more and more people forced to cook daily meals, the expertise of these online cooking gurus has never been more important.
CHEF Nobuyuki Matsuhisa forms ideas for recipes after trying ingredients local to an area when on tour.
What a year 2015 has been for Malaysia’s higher education front. Many positives have been accomplished and in this special 2-part article, I’d like to share a number of highlight-worthy accomplishments.