AI-Powered "Flavor Prediction" is Changing How Menus are Built in 2026 ​Are you ready for a digital sous-chef? A major report released today shows that Michelin-starred kitchens are increasingly using AI-driven sensory mapping to create flavor combinations we’ve never imagined. ​We aren't talking about robots cooking; we’re talking about tools that analyze the molecular structure of ingredients to suggest pairings like White Chocolate and Nori or Coffee and Garlic. It’s helping chefs reduce food waste by finding uses for every scrap! ​ Do you think AI will help us become more creative, or will it take the 'soul' out of cooking? Would you trust a computer to tell you what tastes good? https://www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/ift-first-causal-ai

Seaweed is officially the "Kale of 2026" From the Ocean to Your Plate: The AlgaeFood Revolution ​ Move over avocado toast! Today’s world news highlights a massive shift in how we think about sustainable food. A major EU-backed project called AlgaeFood has just reached a breakthrough in early 2026, proving that edible seaweed is the most viable low-carbon alternative to animal protein. ​It’s not just for sushi anymore. Chefs in Denmark and Germany are now using species like Palmaria palmata to create everything from high-protein pasta to umami-rich seasonings. Because it requires zero fresh water, land, or fertilizer, it’s being hailed as the most 'planet-positive' ingredient in our kitchens today. Have you ever cooked with seaweed at home, or does it still feel a bit too 'experimental' for you? I’m thinking of doing a workshop on how to use sea-flavors... who’s in? 🙋‍♂️ https://ec.europa.eu/regional_policy/whats-new/newsroom/01-08-2026-denmark-and-germany-explore-edible-seaweed-as-a-sustainable-food-source_en?hl=en-GB

With the 2026 Michelin Bib Gourmand list just released, it got me thinking... ​The Bib Gourmand is awarded to restaurants that offer "exceptional food at moderate prices." It’s often where you find the most authentic, creative, and "soulful" cooking, without the white tablecloths and the $400 bill. ​So, I want to hear from you: ​If you had to choose only ONE for your next big dinner, which would it be? ​1 - The Michelin Star Experience: Tiny portions, incredible art, 15 courses, and a memory for a lifetime (but a very light wallet). 💸 ​2 - The Bib Gourmand Gem: Hearty, bold flavors, a lively atmosphere, and a bill that actually makes you smile. 😊 ​Drop a "1" or "2" in the comments and tell me, what was the best meal you've ever had that felt like it deserved a trophy? 👇

​ Lucky Cat & Bread Street Kitchen reach the 60th Floor! ​ Gordon Ramsay has officially taken 'fine dining' to a literal new level. His latest and most ambitious project, a 'vertical dining' complex, is now the talk of the industry. ​Occupying the 58th, 59th, and 60th floors of the iconic 22 Bishopsgate, this is now the highest restaurant in the City of London. It features a triple-threat of his top brands: - ​Lucky Cat (Asian-inspired) at the very top with 360-degree views. - Bread Street Kitchen for classic British-European excellence. - ​The Chef’s Table for an ultra-exclusive, 3-Michelin star-inspired experience in the clouds. ​Ramsay is betting big that in 2026, diners want more than just food; they want an 'altitude experience. ​ If you could spend an evening here, would you go for the late-night sushi and cocktails on the 60th-floor terrace, or the classic Beef Wellington with a view of the entire city? 🥂🥩 ​ If you could eat at any Gordon Ramsay restaurant in the world for free, which one would it be? https://www.gordonramsayrestaurants.com/lucky-cat-bishopsgate/?srsltid=AfmBOoo7N6lkUfSiWU7r4M3eIm4XRfAQbfYsjlUOW0EMYHx7JQffcwC2 After his success with Burgers and Pizza in Seoul, Gordon is now taking this vertical concept to London and potentially Singapore next!

New Champion Crowned at the Canadian Culinary Championship ​ Huge congratulations to Chef Jay Park (from Boulevard Kitchen & Oyster Bar), who was crowned Canada’s Culinary Champion yesterday! ​He had to survive a 'Black Box' challenge (cooking with surprise ingredients under pressure) and a Mystery Wine pairing. His winning dish featured 'poulet pressé' with a gochujang glaze; a perfect mix of classic technique and bold, modern flavor. https://www.instagram.com/p/DUM5iKJDd9S/?img_index=3&igsh=c2Nsanp6NWszaDc4 ​Chef's Tip: Want to practice like a champion? Next time you cook, pick one 'mystery' ingredient from your pantry and try to build a whole dish around it!