Yotam Ottolenghi

I know exactly what it's like to not have a penny. I know exactly what it's like trying to get a job. I know exactly what it's like having bloody one tin of Ambrosia left in the cupboard. But I know I can survive.

Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.

We've all seen chicken portrayed as the low-fat, heart-healthy alternative to red meat for years, but it no longer adds up. You might want to lean away from eating birds and lean toward more plant-based options of protein like black beans, lentils, tofu, chickpeas and whole grains.