Head Chef of Bolivian restaurant Gustu Marsia Taha and her kitchen staff prepare a dish created by her and Peruvian chef Virgilio Martinez, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Head Chef of Bolivian restaurant Gustu Marsia Taha prepares a dish created by her and Peruvian chef Virgilio Martinez, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Head Chef of Bolivian restaurant Gustu Marsia Taha and her kitchen staff prepare a dish created by her and Peruvian chef Virgilio Martinez, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Head Chef of Bolivian restaurant Gustu Marsia Taha, and her kitchen staff prepare a dish created by her and Peruvian chef Virgilio Martinez, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Head Chef of Bolivian restaurant Gustu Marsia Taha, prepares a dish created by her and Peruvian chef Virgilio Martinez, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Marsia Taha, head chef of Bolivian restaurant Gustu, and Virgilio Martinez, head chef and owner of Peruvian restaurant Central, prepare a dish of their own creation with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Head Chef and owner of Peruvian restaurant Central Virgilio Martinez, prepares a dish created by him and Marsia Taha, Chef of Bolivian restaurant Gustu, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Virgilio Martinez, head chef and owner of Peruvian restaurant Central and Marsia Taha, head chef of Bolivian restaurant Gustu, prepare a dish of their own creation with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Head Chef and owner of Peruvian restaurant Central, Virgilio Martinez, prepares a dish created by him and Marsia Taha, Chef of Bolivian restaurant Gustu, with ingredients from the Amazon, at restaurant Gustu, in La Paz, Bolivia March 31, 2023. REUTERS/Claudia Morales 

Botswana Butchery's Head Chef Logan Campbell works in the kitchen next to his dishes garnished with herbs and micro-greens from Urban Green's farm, in Sydney, Australia, October 27, 2022. REUTERS/Stefica Nicol Bikes 

Head chef Sacha De Brunel prepares meals in the kitchen at Bay Ten Espresso, a cafe that has struggled with filling staff job openings in recent months due to a worker shortage according to its owner, in Sydney, Australia, August 31, 2022. REUTERS/Loren Elliott 

Head porters receive packs of free lunch during a distribution exercise by the Food For All Africa organization in Accra, Ghana June 3, 2022. Picture taken June 3, 2022. REUTERS/Francis Kokoroko 

A head porter receives a pack of free lunch during a distribution exercise by the Food For All Africa organization in Accra, Ghana June 3, 2022. Picture taken June 3, 2022. REUTERS/Francis Kokoroko 

Noriaki Ito, 57, head chef of restaurant Tsukasa, puts wasabi next to sashimi slices of raw katsuo (skipjack tuna) in his kitchen in Kochi, Kochi Prefecture, Japan, May 13, 2022. REUTERS/Kim Kyung-Hoon 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, puts wasabi on a piece of raw katsuo (skipjack tuna), in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

A plate of sushi with katsuo (skipjack tuna), made by Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, is displayed on a table Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, compares two pieces of different katsuo (skipjack tuna) with unusually abundant pink fat, in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, prepares to cut raw katsuo (skipjack tuna), in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Teni Daud, a 37-year-old chef who heads a local catering company, uses her mobile phone as she shares cooking tutorial on social media, in Jakarta, Indonesia, April 1, 2022. Picture taken April 1, 2022. REUTERS/Johan Purnomo 

Teni Daud, a 37-year-old chef who heads a local catering company, cooks as she teaches healthy food by sharing cooking tutorials on social media, at a kitchen in Jakarta, Indonesia, April 1, 2022. Picture taken April 1, 2022. REUTERS/Johan Purnomo 

Teni Daud, a 37-year-old chef who heads a local catering company, prepares food with her colleague at a kitchen in Jakarta, Indonesia, April 1, 2022. Picture taken April 1, 2022. REUTERS/Johan Purnomo 

Britain's Prince Charles meets with Jean Baptiste Dubois, Head Chef at the Grow It Yourself Cafe, alongside Ireland's Minister for Foreign Affairs Simon Coveney, Minister of State for Land Use and Biodiversity Pippa Hackett, and Michael Kelly, CEO and Founder of Grow It Yourself, in Waterford, Ireland March 24, 2022. Julien Behal/Pool via REUTERS 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

Chef Andoni Luis Aduriz holds up a dish modelled from the head of one of his assistants, at the Mugaritz restaurant, in Renteria, Spain, November 2, 2021. Picture taken November 2, 2021. REUTERS/Silvio Castellanos 

Chef Andoni Luis Aduriz holds up a dish modelled from the head of one of his assistants, at the Mugaritz restaurant, in Renteria, Spain, November 2, 2021. Picture taken November 2, 2021. REUTERS/Silvio Castellanos 

Head Chef Samir Balia talks with Dining room manager Cyril Gibon inside Le Train Bleu restaurant, an iconic restaurant in the Gare de Lyon station in Paris as cafes, bars and restaurants prepare to reopen indoor dining rooms with a fitted gauge and health protocol after closing down for months amid the coronavirus disease (COVID-19) outbreak in France, June 8, 2021. REUTERS/Pascal Rossignol 

Head Chef Samir Balia works in the kitchen at Le Train Bleu restaurant, an iconic restaurant in Gare de Lyon station in Paris as cafes, bars and restaurants prepare to reopen indoor dining rooms with a fitted gauge and health protocol after closing down for months amid the coronavirus disease (COVID-19) outbreak in France, June 8, 2021. REUTERS/Pascal Rossignol 

Japan's Deputy Chef de Mission for Tokyo 2020 and Chairperson of JOC Sports Committee (Head of Training) Mitsugi Ogata and Japanese Olympic Committee (JOC) Secretary-General and Japan's Chef de Mission for Tokyo 2020 Tsuyoshi Fukui attend a news conference as the vaccination of Japanese athletes begins, in Tokyo, Japan June 1, 2021. Nicolas Datiche/Pool via REUTERS 

Japan's Deputy Chef de Mission for Tokyo 2020 and Chairperson of JOC Sports Committee (Head of Training) Mitsugi Ogata speaks during a news conference as the vaccination of Japanese athletes begins, in Tokyo, Japan June 1, 2021. Nicolas Datiche/Pool via REUTERS 

Japan's Deputy Chef de Mission for Tokyo 2020 and Chairperson of JOC Sports Committee (Head of Training) Mitsugi Ogata speaks during a news conference as the vaccination of Japanese athletes begins, in Tokyo, Japan June 1, 2021. Nicolas Datiche/Pool via REUTERS 

Japan's Deputy Chef de Mission for Tokyo 2020 and Chairperson of JOC Sports Committee (Head of Training) Mitsugi Ogata and Japanese Olympic Committee (JOC) Secretary-General and Japan's Chef de Mission for Tokyo 2020 Tsuyoshi Fukui attend a news conference as the vaccination of Japanese athletes begins, in Tokyo, Japan June 1, 2021. Nicolas Datiche/Pool via REUTERS 

Japan's Deputy Chef de Mission for Tokyo 2020 and Chairperson of JOC Sports Committee (Head of Training) Mitsugi Ogata and Japanese Olympic Committee (JOC) Secretary-General and Japan's Chef de Mission for Tokyo 2020 Tsuyoshi Fukui attend a news conference as the vaccination of Japanese athletes begins, in Tokyo, Japan June 1, 2021. Nicolas Datiche/Pool via REUTERS 

Japan's Deputy Chef de Mission for Tokyo 2020 and Chairperson of JOC Sports Committee (Head of Training) Mitsugi Ogata and Japanese Olympic Committee (JOC) Secretary-General and Japan's Chef de Mission for Tokyo 2020 Tsuyoshi Fukui attend a news conference as the vaccination of Japanese athletes begins, in Tokyo, Japan June 1, 2021. Nicolas Datiche/Pool via REUTERS 

Head Chef at the Elysee palace, Fabrice Desvignes, attends the traditional Lily of the Valley ceremony at the Elysee palace in Paris, France May 1, 2021. Ludovic Marin/Pool via REUTERS 

Head Chef at the Elysee palace, Fabrice Desvignes, attends the traditional Lily of the Valley ceremony at the Elysee palace in Paris, France May 1, 2021. Ludovic Marin/Pool via REUTERS 

Dulcie Burrows, 52, a Head Chef at East Lancashire NHS Trust poses for a portrait ahead of International Women's Day at The Royal Blackburn Teaching Hospital in north west England, Britain, March 2, 2021. Picture taken March 2, 2021. "We’ve had a few little end-of-life requests. It might just be a bacon sandwich. It might be some chips at the wrong time of day. But if we can do it, we’ll do it. You know, that’s what’s important. Just giving someone a little bit of happiness, with food." Burrows said. REUTERS/Hannah McKay 

The hands of Dulcie Burrows, 52, Head Chef at East Lancashire NHS Trust are seen as she poses for a portrait ahead of International Women's Day at The Royal Blackburn Teaching Hospital in north west England, Britain, March 2, 2021. Picture taken March 2, 2021. REUTERS/Hannah McKay 

Tina Shaire, head chef at Zolene Restaurant speaks during an interview with Reuters at her restaurant in the Ikoyi neighbourhood, in Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, and a staff member prepare food in the kitchen at the cafe in Lekki, Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, prepares food in the kitchen at the cafe in Lekki, Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, speaks to a vendor as she shops for vegetables at a street market in Victoria Island, in Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, and a staff member prepare food in the kitchen at the cafe in Lekki, Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, speaks during an interview with Reuters at the cafe in Lekki, Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, attends to a customer at the cafe in Lekki, Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, shops for vegetables at a street market in Victoria Island, in Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Tina Shaire, head chef at Zolene Restaurant speaks during an interview with Reuters at her restaurant in the Ikoyi neighbourhood, in Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, serves a dish at the cafe in Lekki, Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

Melanie Igbe, head chef at Cafe de Elyon, shops for vegetables at a street market in Victoria Island, in Lagos, Nigeria January 14, 2021. Picture taken January 14, 2021. REUTERS/Temilade Adelaja 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, packs food and a 'thank you' note into a box destined for customers in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, packs food into a box destined for customers in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, holds a box of the restaurant as he poses for a photograph in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, prepares sirloin steak in a kitchen in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, prepares sirloin steak in a kitchen in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, packs food into a box destined for customers in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, puts truffles into a tub in a kitchen in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, prepares sirloin steak in a kitchen in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, prepares lobster in a kitchen in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, prepares lobster in a kitchen in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, poses for a photograph in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson 

James Knappett, founder and head chef of 'Home', the first at-home fine dining experience, poses for a photograph in London, Britain, November 18, 2020. Picture taken November 18, 2020. REUTERS/Simon Dawson