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Chapter 1
Simon Rogan
The British chef on his Michelin stars, changing his cooking philosophy and the work that he is doing to raise a new generation of culinary talent.
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Chapter 2
The Menu news
The week’s top food and drink headlines.
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Chapter 3
Global food-security crisis
Jakob Kern, the World Food Programme’s deputy chief of staff, on the effect that the war in Ukraine is having on global food reserves.
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Chapter 4
Penang’s culinary pioneer
Restaurateur Johnson Wong on the Malaysian city’s evolving food scene and why its future looks bright.
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