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Why online masterclasses will be the hot food trend of 2021
While virtually every other industry has been busy digitising for the last decade or more, the restaurant world remained resolutely analogue. Modern kitchens are still built around the Brigade de cuisine hierarchy developed by Georges Auguste Escoffier in the 19th century, and the idea of giving up the level of control afforded by the walled garden of a restaurant was unthinkable.
Then came Covid, and suddenly restaurateurs were forced to adapt to a terrifying new normal in which patrons were no longer allowed through the doors. Within weeks the basic infrastructure to deliver restaurant food to people’s doors was in place, and throughout the last nine months the industry has gone through more structural change than at any time in its history.

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