Why It’s Better to Eat Food Designed by Chefs or Cooks, Not Food Scientists

Too many additives? 

In an age where convenience often trumps tradition, many of the foods we eat are no longer prepared in a kitchen, but in a lab. 

While food scientists play a critical role in ensuring safety, shelf-life, and consistency, the difference between food designed by chefs and that created by food technologists is more than just semantics, it’s a matter of quality, nutrition, experience, and even trust.

Here’s why choosing food created by chefs and cooks is usually the better option:

1. Taste Comes First, Not Just Formulas

Chefs cook with passion and palates. Their focus is flavour, aroma, and texture — the elements that make a dish not just edible, but memorable. 

Food scientists, on the other hand, often develop recipes using spreadsheets and chemical equations. Their priority? Efficiency, preservation, and cost. That might mean more emulsifiers, artificial flavours, and texture enhancers... and a lot less soul.

2. Real Ingredients Over Additives

When chefs design meals, they use real ingredients: herbs, spices, fresh vegetables, quality proteins. Food scientists often work with powders, concentrates, gums, and stabilisers to replicate a version of food that can survive transport, temperature changes, and long shelf lives. The result? A food-like product that mimics the real thing but rarely delivers on nutrition or taste.

3. Chefs Understand the Human Side of Eating

Eating isn’t just about fuel. It’s about joy, culture, memory, and even therapy. Chefs and cooks craft meals that engage the senses and emotions — food that comforts, excites, and brings people together. Their creations are often inspired by tradition, creativity, and a desire to please diners. Food scientists, in contrast, are rarely designing for love — they’re designing for mass production.

4. Better for Your Health (Most of the Time)

Chef-made food tends to include fewer ultra-processed ingredients. It’s typically cooked fresh and enjoyed shortly after. Lab-designed meals — ready meals, heavily processed snacks, or instant foods, often rely on preservatives, salt, sugar, and fats to make them shelf-stable and palatable. The result is a range of products linked to weight gain, metabolic issues, and gut imbalances.

5. Chefs Are Transparent. Food Labs Often Aren’t

When you watch a chef cook, you can see what goes in. In a restaurant or open kitchen, transparency is part of the process. But when food is made in a lab, ingredients can have names that most of us can't pronounce. Consumers may not even realise what’s in their food or why it was added in the first place.

6. Supporting Craft and Culture

By choosing food made by chefs and cooks, you’re also supporting small businesses, independent restaurants, local producers, and culinary traditions. This means better food economies, more sustainable practices, and a greater diversity of dishes and cultural expression. Food scientists often work for conglomerates with very different priorities: uniformity, scale, and shareholder value.

7. The Intangible: Love, Skill, and Intuition

No algorithm can replicate the intuition of a good cook or the artistry of a great chef. The small adjustments — a splash more lemon, a touch more spice — that elevate a dish from good to exceptional are only possible when food is made by people who truly understand cooking.

Food made by chefs nourishes the body and the spirit. While food scientists have their place in ensuring safety and innovation, they should never replace the role of passionate cooks in our lives. If you want food that’s rich in flavour, full of life, and made with intention, choose meals created by chefs, not machines.

After all, would you rather eat something made with love, or something made for logistics?

Creating the Ultimate Cook's Folder: A Personal Guide for Your Kitchen

If you love cooking or simply enjoy having an organised kitchen, creating a cook’s folder is a brilliant way to gather, save, and celebrate your favourite recipes, family meals, and kitchen stories. 

A cook’s folder can become a treasure trove of inspiration and nostalgia, a practical guide for everyday meals as well as a family heirloom. 

Here’s how you can get started building your own, along with a few tips on making it as unique and functional as possible.

1. Choose the Right Format for Your Folder

Your cook’s folder can take many forms depending on your style, preferences, and practical needs. You might opt for:

A Traditional Binder: Easy to personalise, add to, and rearrange. Use plastic sleeves to protect printed recipes and clippings.

A Digital Folder: Perfect if you have lots of recipes stored online or like to snap pictures of your dishes. Google Drive, OneNote, or Evernote are all great options.

A Recipe Book or Notebook: For a more handwritten, creative touch. Decorate with stickers, doodles, or even watercolour accents.

Regardless of format, aim for something easy to update and accessible during your cooking sessions.

2. Organise Your Sections

A well-organised cook’s folder should be easy to navigate and allow you to find recipes quickly. Here are a few section ideas to include:

Everyday Recipes: Quick, dependable recipes for regular meals.

Family Favourites: Dishes everyone in the household loves and requests repeatedly.

Special Occasions: Festive meals, holiday recipes, and dishes for birthdays or anniversaries.

Secret Family Recipes: Recipes passed down through the generations, perhaps even hand-written by a family member for that personal touch.

Kitchen Notes and Tips: Cooking techniques, substitutions, and food safety tips.

Personal Memories: This is where your folder can really shine—include any stories associated with particular recipes, photos of meals, or notes about who helped cook or how the dish was enjoyed.

3. Gather and Save Recipes

To fill your folder, start collecting recipes from various sources:

Printed or Handwritten Recipes: Scan or copy recipes that have been handed down, or print out favourites from cookbooks or online. For hand-written recipes, laminate them to preserve the original handwriting.

Photos of Family Meals: Take pictures of memorable family gatherings and add them to your folder. You can even include captions like who was present, funny moments, or comments on the meal.

Screenshots and Printouts: Digital recipes are easily transferred by taking screenshots or printouts. This is especially useful for recipes you find online or via social media.

Secret Ingredients: If you have a family recipe with a ‘secret ingredient’, mark it in your folder with a symbol or highlight it. This adds a bit of mystery and charm to the folder!

4. Add Family Stories and Memories

One of the most rewarding parts of a cook’s folder is its potential to become a family keepsake. Family recipes and meals are often tied to special memories, and adding these anecdotes is a way to keep them alive:

Write Down Memories: A few sentences describing a memorable Christmas dinner, the origin of a quirky family recipe, or funny stories from the kitchen can bring each recipe to life.

Include Dedications: If a recipe was taught to you by a particular family member, include a little dedication, perhaps even a message in their handwriting if you can.

Note Favourite Recipes of Family Members: For an extra touch, include notes on who’s particularly fond of each dish—"Dad’s Favourite Apple Pie" or "Auntie’s Famous Roast Chicken".

5. Keep It Dynamic

A cook’s folder is an ever-evolving document. Keep it open to new recipes and let it change as your tastes and skills develop. Don’t be afraid to:

Add New Recipes: Discovering a new favourite? Slot it in!

Experiment with Variations: Keep notes on tweaks to recipes, such as different spices, new cooking methods, or substitutions that worked well.

Capture Seasonal Changes: Recipes often vary depending on seasonal ingredients or family traditions, so make notes on any variations you use throughout the year.

6. Keep It Accessible

Finally, make sure your cook’s folder is accessible when you’re cooking. If it’s physical, store it somewhere safe but reachable in the kitchen. For a digital folder, organise your files and keep it synced to your phone or tablet so you can view it easily on a screen while you cook.

Final Thoughts: Your Cook’s Folder as a Kitchen Heirloom

A cook’s folder can be much more than just a collection of recipes; it can capture family history, culinary discoveries, and cherished memories. Whether you’re jotting down your favourite new recipes or preserving those passed down from family members, this folder will grow with you and become a lasting piece of your family’s kitchen heritage. So get started today. Create your folder, cook up some delicious memories, and enjoy your kitchen’s new heart and soul.

"Burnt Ends: What is modern BBQ? Whatever the **** I want it to be" with recipes by Dave Pynt

Step into the fiery world of Burnt Ends, one of Singapore’s most celebrated restaurants, through this immersive, first-person narrative by renowned Chef Dave Pynt. 

This book is more than just a culinary guide; it offers an intimate journey into the heart and soul of a modern BBQ restaurant that has attracted food lovers worldwide.

In this captivating work, Chef Pynt celebrates the art of cooking with fire, coals, and smoke. “Modern barbecue means anything goes — no tradition, no history, no borders. We cook whatever we want as long as it’s tasty.” From signature dishes to innovative techniques, he unveils the secrets behind his bold flavours and creative cooking style, providing inspiration for both seasoned grill masters and home cooks eager to explore the magic of live-fire cooking.

However, this book isn’t solely about food; it’s also about the people, stories, and experiences that make Burnt Ends so special. 

Through Chef Pynt’s narrative, in collaboration with Australian food and travel writer Max Veenhuyzen, readers will embark on a journey through his personal experiences — from early inspirations and culinary adventures to the creation and evolution of one of the world’s top restaurants. Burnt Ends is built on the philosophy that people are the most valuable assets in hospitality, and Chef Pynt honours the team behind the scenes — from the kitchen crew and front-of-house staff to the architects and financiers who helped realise his vision.

Featuring stunning photography by Per-Anders Jörgensen, the book captures the vibrant energy of the restaurant, taking readers behind the scenes into the heart of Burnt Ends. Each page pulses with the lively atmosphere of the open kitchen, the heat of the flames, and the artistry behind every plate.

For food lovers, BBQ aficionados, and anyone fascinated by the world of hospitality, the Burnt Ends cookbook is a must-have. It’s not just a book about a restaurant — it’s a celebration of food, fire, and the power of community that brings it all together. Dive into Chef Dave Pynt’s world and discover what makes Burnt Ends such a unique and unforgettable experience.

The authors are Dave Pynt and Perth-based food and drink writer Max Veenhuyzen.

Title: Burnt Ends Book

Author: Dave Pynt

Pub Date: 30 October 2024

Price: $95.00 SGD £55.63

Binding: Hardback

Extent: 368 pages

Illustrations: 379 col illus.

ISBN: 978-981-94-0302-8

Pre-order: burntends.com.sg

We feel that this would make an excellent Christmas stocking filler for the cooking and BBQ fan in your life.

Essential Kitchen Gadgets Every Cook Should Have

When it comes to cooking, having the right tools can make all the difference. 

Whether you're a novice cook or a seasoned chef, equipping your kitchen with essential gadgets can streamline your culinary processes and enhance your cooking experience. 

Here are some must-have kitchen gadgets every cook should consider.

1. Chef's Knife

A good-quality chef's knife is the cornerstone of any kitchen. It’s versatile enough to handle a variety of tasks, from chopping vegetables to slicing meat. Investing in a high-quality chef's knife will save you time and effort, and make your prep work more efficient.

2. Cutting Board

A durable cutting board is essential for protecting your countertops and ensuring safe food preparation. Opt for a wooden or bamboo board for longevity and to prevent knife dulling. Having a couple of different sizes can be handy for various tasks.

3. Measuring devices:

Accurate measurements are crucial for baking and cooking. A set of measuring jugs, cups (for American recipes) and spoons ensures you add the right amount of ingredients, leading to consistent and delicious results. Stainless steel or sturdy plastic options are best for durability.

4. Mixing Bowls

Mixing bowls are indispensable for preparing ingredients, mixing dough, or tossing salads. Stainless steel bowls are durable and versatile, while glass bowls allow you to see the contents clearly. Having a nested set of various sizes will cover all your mixing needs.

5. Silicone Spatula

A heat-resistant silicone spatula is perfect for scraping bowls, folding ingredients, and cooking on the stove. It’s gentle on non-stick cookware and can withstand high temperatures without melting or warping.

6. Whisk

A whisk is a must-have for beating eggs, mixing batters, and emulsifying dressings. Choose a stainless steel whisk with a comfortable handle for easy use and durability. Balloon whisks are ideal for incorporating air into mixtures, while flat whisks are great for sauces.

7. Tongs

Tongs are incredibly versatile and useful for flipping, turning, and serving food. A good pair of tongs with a non-slip grip and a locking mechanism will become one of your most-used kitchen tools. They are perfect for grilling, sautéing, and serving salads or pasta.

8. Peeler

A sharp vegetable peeler makes peeling fruits and vegetables quick and easy. Look for a peeler with a comfortable handle and a sharp, stainless steel blade. Y-shaped peelers are often easier to handle and control.

9. Colander

A colander is essential for draining pasta, rinsing vegetables, and straining liquids. Stainless steel or plastic colanders with sturdy handles and a stable base are ideal. Some models even come with extendable arms to fit over the sink.

10. Instant-Read Thermometer

An instant-read thermometer is vital for ensuring your food is cooked to the correct temperature, preventing undercooked or overcooked meals. Digital thermometers provide quick and accurate readings, making them a valuable tool for roasting meats and baking.

11. Grater

A box grater with multiple grating surfaces can handle a variety of tasks, from grating cheese and zesting citrus to shredding vegetables. Stainless steel graters are durable and easy to clean.

12. Immersion Blender

An immersion blender is perfect for blending soups, sauces, and smoothies directly in the pot or glass. It’s compact and easier to clean than a traditional blender. Look for one with multiple speed settings and attachments for added versatility.

13. Kitchen Scales

For precise measurements, especially in baking, kitchen scales are indispensable. Digital scales provide accurate readings and are easy to use. They are perfect for measuring ingredients by weight, ensuring consistency in your recipes.

14. Timer

A reliable kitchen timer helps keep track of cooking times, ensuring your dishes are cooked to perfection. While many ovens and microwaves have built-in timers, a standalone timer can be handy, especially when multitasking.

15. Can Opener

A sturdy can opener is essential for opening tins and cans safely and efficiently. Manual can openers with ergonomic handles are reliable, while electric can openers offer convenience, especially for those with limited hand strength.

Conclusion

Outfitting your kitchen with these essential gadgets will not only make cooking more enjoyable but also improve your efficiency and the quality of your meals. Investing in high-quality tools may require a bit of upfront cost, but the durability and performance they offer are well worth it. Happy cooking!

For real Indian foods, You need the Spice Kitchen

My wife especially admires the Spice Kitchen as it reflects how she was brought up. Her father would travel 30 to 40 miles back in the day to obtain the traditional herbs and spices that he needed to cook his family's traditional Indian meals. 

He called them his tiffin tins, which he got filled in the parts of Wolverhampton and Birmingham which had a relatively high number of shops selling traditional Indian foods, spices, etc.

The fact that the Spice Kitchen spices and herbs come in a real Masala Dabba, wrapped in some nice sari fabric really thrills my wife.

When it arrived my wife said: "There'll be a really nice curry, tonight!" 

She took some vegan chicken style slices from our freezer, prepared a marinade for them and cooked them to perfection. 

The result was an absolutely delicious meal which my wife was proud to say she cooked, as the spices and herbs were the kinds she has in her spice racks. Which, if you knew my wife, you'd know was a pretty big deal.

The tin we enjoyed was the Indian Spice Tin. Other tins that are available are the Middle Eastern and African Spice Tin, World Spice Blends and Rubs, Moroccan Spice Tin, International Chilli Collection, Flavoured Sea Salts Collection, a Baby Spice Collection (for the younger members of your family) and a Gin Botanicals Collection. All costing from £30.00 a tin.

https://www.spicekitchenuk.com

Check out their website for some real traditional recipes.

Also, there's also good news! They have written their very own cook book, which will be published at £22.00 on May 25th. https://www.spicekitchenuk.com/products/spice-kitchen-cookbook

We would like to offer our sincere thanks to Sanjay & Shashi Aggarwal (Mamma and Baby Spice!) for their fantastic help in putting this feature together.

Cheshire Chef Demonstrates Skills at International Hospitality Show

Invited by the Craft Guild of Chefs, the leading Professional Chefs body in the country, Brian Mellor delivered a culinary master class at this year's Hotelympia, the UK's largest exhibition for the Hospitality business.

"I used to compete against other Chefs at the show in something we call the Salon Culinaire, working for hours to create pristine plates of food but this time it was different. There were over 20 hand-picked national and international demonstrators over the five days in The Skillery and only one from the North - me!

"The bi-annual show attracts Hospitality professionals and acclaimed Chefs from across the globe who converge in London to discuss trends, look at new products and catch up with colleagues at grand dinners." - says Brian

Having just opened his cookery school in Cheshire, Brian is well known in the industry for his passion for training, developing programmes and enthusiastically passing on skills.

"Hotelympia gave us the perfect platform to launch our latest project which is The Chefs Academy designed for professional Chefs who want to develop, enhance and share skills. Harthill is a stunning location where we are surrounded by farms, cheese makers, game and clever artisan producers. Coupled with our excellent facilities at the school and access to experts, it's the perfect environment for Chefs to be inspired and learn from them."

The cookery school has already a successful programme of leisure courses enjoyed by novices and foodies from around the country.

Due to his high profile at hospitality trade events and to the success of the workshops he runs for his fellow colleagues, Brian has been invited to run 4 master classes at the University Caterers Annual Conference at the end of March in Blackpool. All sessions will showcase North-West produce and they have already received over 200 registrations.

Winners of the Cook Vegetarian Veggie Awards Announced!

Cook Vegetarian magazine is delighted to announce the winners of The Veggie Awards 2012, celebrating flavour, versatility and innovation in the world of meat-free foods.

Editor Rachel Callen said: “If you needed any sort of proof that vegetarian food is thriving in the mainstream, this is it. Over 350 products were entered in this year's awards, and nearly 1,700 readers voted on their favourites at www.cookveg.co.uk. There's no doubt that Britain's vegetarians and meat reducers are a shopping force to be reckoned with... and they know what they like, too!”


The Cook Vegetarian team invited entries from the biggest supermarket to the smallest producer, and 16 outstanding products were shortlisted in each category. After reader voting, the top three products received a Gold, Silver and Bronze Veggie Award respectively, while three runners up in each category were awarded a Highly Commended accolade.


This year's winners of a ‘Veggie’ are as follows:

Best Meat Replacement

Gold

Quorn Fillets

Silver

Linda McCartney Vegemince

Bronze

Cauldron Marinated Tofu Pieces

Highly Commended

Asda Meat Free Meat Balls

Fry's Chicken Style Strips

Redwood Vegetarian Streaky Rashers

Best Ready Meal

Gold

Linda McCartney Deep Country Pies

Silver

M&S Roasted Butternut Squash and Chargrilled Halloumi

Bronze

Innocent Piri Piri Veg Pot

Highly Commended

Aunt Bessie's Vegetarian Toad in the Hole

The Co-operative Moroccan Tagine

Asda Extra Special Four Cheese Macaroni

Best Burger, Banger or Grill

Gold

Cauldron Cumberland Sausages

Silver

Dalepak Cauliflower Cheese Grill

Bronze

Goodlife Spicy Bean Quarterpounders

Highly Commended

Linda McCartney Cheese and Red Onion Escalopes

Quorn Breaded Goujons

Waitrose Mushroom and Chestnut Grills

Best Cheese

Gold

Aldi Specially Selected Farmhouse Red Leicester

Silver

Delamere Dairy Honey Goat's Cheese Log

Bronze

Ilchester Applewood Smoke Flavoured Cheddar

Highly Commended

Butlers Farmhouse Cheeses Blacksticks Blue

Godminster Vintage Organic Cheddar

Calon Wen Organic Extra Mature Cheddar

Best Dairy Substitute

Gold

Alpro Soya Custard

Silver

Swedish Glace Smooth Vanilla

Bronze

Pure Spread Soya

Highly Commended

Rice Dream Original

Booja Booja Hunky Punky Chocolate Ice Cream

Provamel Vanilla Soya Yoghurt

Best Vegan

Gold

Jus-Rol Shortcrust Pastry

Silver

Granose Falafel Mix

Bronze

Goodlife Spinach & Lentil Grills

Highly Commended

Tesco Meat Free 2 Curry Bakes

WeightWatchers Moroccan Tagine

Plamil Organic Mayonnaise

Best Veggie Snack

Gold

Tyrrells Sea Salt & Cracked Black Pepper

Silver

Quorn Mini Savoury Eggs

Bronze

Dorset Cereals Chocolate & Macadamia Bars

Highly Commended

Crips Sea Salt & Balsamic Vinegar

Nakd Berry Delight Bar

Crazy Jack Ready-to-eat Apricots

Best Sweet

Gold

Ben & Jerry's Phish Food

Silver

Gü After Dark Hot Chocolate Soufflés

Bronze

Booja Booja Organic Raspberry Truffles

Highly Commended

Tesco Finest Passion Fruit, Mango & Scottish Raspberry Cheesecake

Waitrose Key Lime Pie

McVities Lyle's Golden Syrup Cake

Best Veggie Wine

Gold

M&S Chablis 2008

Silver

Tesco Finest Barossa Valley Shiraz Cabernet Sauvignon

Bronze

The Co-op Leyda Valley Sauvignon Blanc

Highly Commended

Sainsbury's Taste the Difference Pouilly Fumé

Asda Louis Bernard Champagne Brut Rosé

Laurent Perrier Vintage 2002

Reader Choice Award

Gold

Sainsbury's Cheese & Spring Onion Crispbakes

Silver

Munchy Seeds Omega Mix

Bronze

Cockburns Vintage Port

Highly Commended

Cropwell Bishop Classic Blue Stilton

Waitrose Nut Roast Wellingtons

M&S Veggie Percy

FACTFILE:
Cook Vegetarian is the UK’s leading monthly vegetarian cookery magazine, available nationwide in supermarkets, WHSmith stores and independents.

The Cook Vegetarian website is: www.cookveg.co.uk Follow Cook Veg on twitter at www.twitter.com/cookveg or on our Facebook page www.facebook.com/cookvegetarian

Cookery School Urges British cooks To 'Be Proud of Pastry'

The Lake District cookery school, LucyCooks, is issuing a rallying cry of 'Be Proud of Pastry', urging British cooks to cherish the pastry dishes that we take for granted, but which foreign diners relish when they visit our shores.

The cookery school is inviting keen cooks across the country to send in their favourite pastry recipes. The best will be rewarded with a prize of a cookery course for two at its state-of-the-art premises in Staveley, on the outskirts of the market town of Kendal.

The prize relates to two places on one of the school's own pastry or baking courses, such as its Pies, Puds and Perfect Pastry courses, which regularly run to show the cooks who lack confidence with their pastry exactly how versatile it can be as a topping or encasing for a variety of fabulous dishes.

The closing date for the competition is November 30 and the winning recipe will then be posted on the LucyCooks website at www.lucycooks.co.uk with all due credit to its ingenious deviser.

LucyCooks general manager, Magnus Mumby, says: "I have worked all over the world and can honestly say that British pastry dishes are a unique part of this nation's heritage and something of which we should be proud. We are inviting British cooks to share their own pastry dishes with us, whether these are based on traditional recipes, or are modern dishes offering an innovative twist on pastry and our message to everyone, regardless of whether they can cook or not is to 'Be Proud of Pastry', enjoy dining on our pies and puds and if you don't yet know how to create your own pastry dishes, come along and learn how to do so!"

To enter the competition, cooks can send their recipe to: Be Proud of Pastry Contest, LucyCooks, 1 Mill Yard, Staveley, Kendal, Cumbria, LA8 9LR, along with their name, address, telephone number and email address. All entries received by November 30 will be judged by the LucyCooks chefs and the winner advised by December 14, 2011.

Tabasco® Chipotle Pepper Sauce

Since I first found a bottle of the extremely tasty and extremely versatile Tabasco® in a local delicatessen shop in the 1970s, I have made it a practice to always kept some Tabasco® sauces at home.

And now, Tabasco® has added something else to their already fine range of sauces. Tabasco® Chipotle Pepper Sauce.

What, you might be wondering, is Chipotle? I am glad you asked me that! Since the time of the Aztecs, the Chipotle pepper (pronounced chee-POHT-lay) has been prized for its dark and smoky flavour. Vine-ripened and slow-smoked to perfection over a slow fire, this pepper produces a thick-bodied sauce ideally balanced in heat and flavour.

It is made from select smoked red jalapeño peppers and has a smooth, rich smoky flavour. It's Tabasco®’s first pepper sauce that you can sprinkle on like a condiment, or really pour on like a steak sauce or marinade!

You can dash it on drop-by-drop, but you can also use a generous amount to marinate chicken, steak, pork and more - because it's not just about adding heat, it's more about adding great a great smoky flavour. It's not too hot, but also, it is not too mild, so the result is a smoky, flavourful sauce that's the perfect sauce for marinating and barbecuing to your heart's content.

But do be aware that with Tabasco® Chipotle Pepper Sauce, buying one bottle probably will not be enough and you do not want to let your barbecue guests down, do you? So my suggestion? Get at least a couple of bottles in.

Get the taste for Barbecuing this National Barbecue Week!

Yes, National Barbecue Week is coming! And to celebrate, That's Food and Drink is telling you what's available to cook, what you can cook it on, what you can serve it with and what you can drink with it.

Firstly, here are a few safety tips:

Make sure your food is cooked properly. If you need to defrost food, ensure it is properly defrosted and then make certain it is cooked thoroughly

Make sure pets and children are well away from the barbecue

Be sober when you cook

Do not use accelerants to start the barbecue.

Follow those rules and you should be safe and have a good barbecue!