A new wave of private dining
More professional chefs are going independent as they set up private ventures to showcase their own creativity.
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PRIVATE dining is all the rage these days as passionate home cooks discover a strong demand for novel experiences outside a restaurant setting.
But while such setups have been mainly dominated by hobby chefs with no restaurant training, the private dining space is seeing professionals from the food and beverage (F&B) industry crossing over as well.
Not only are they coming up with unique concepts, they're also able to source high-quality Japanese or other ingredients from suppliers they have worked with before.
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