60-Second Skill

60-Second Skill: Filleting a fish with a Japanese deba knife

60-Second Skill: Filleting a fish with a Japanese deba knife

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife.

60-Second Skill: Katsuramuki (Japanese radish peeling)

60-Second Skill: Katsuramuki (Japanese radish peeling)

Chef Fabio Giuranna or Mayfair Pizza Co shows BigHospitality how to make the perfect pizza base

60-Second Skill: Pizza dough

Andrew Tolley of Harris + Hoole demonstrates how to make the perfect latte

60-Second Skill: The perfect latte

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Chefs are increasingly using the #foodporn trend to their advantage

60-Second Skill: Using #foodporn to your advantage

Pouring champagne requires skills and knowledge

60-Second Skill: Pouring champagne

More 60-Second Skill