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Digital Subscriptions >  Trade & Professional > Catering > Chef Magazine > Nov/Dec 2017

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Chef Magazine

(0 Customer Reviews)   |     Write Review 10 issues per year What does it mean to be a Chef? Aside from creating fantastic food you must be many other things.

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Issue Cover

Chef Magazine  |  Nov/Dec 2017  


In this issue we interview Adam Handling, the 28 year old who has opened two restaurants and a cafe, launched olive oil and pressed juice ranges and won restaurant of the year in the food and travel awards. We look at the incredibly popular burger trend and speak to Zan Kaufman of Bleecker Street Burger. We interview celebrity chef Wolfgang Puck and also Niall Keating, the 26 year old who has won his first michelin star in less than 12 months and is already being tipped for a second. Read about the Nestle Professional Toque d'Or competition and our regular tried and tested, ingredient and extended brigade features, this month talking Fruit Purees. With pages of recipes and industry news, if you are a professional chef or up and coming, then this is the magazine you should be reading.
What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef Magazine family. We look forward to welcoming you on board.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year Chef Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Our magazine apps run on all iPad and iPhone devices running iOS 7.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
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Issue Cover

Chef Magazine   |   Nov/Dec 2017   


In this issue we interview Adam Handling, the 28 year old who has opened two restaurants and a cafe, launched olive oil and pressed juice ranges and won restaurant of the year in the food and travel awards. We look at the incredibly popular burger trend and speak to Zan Kaufman of Bleecker Street Burger. We interview celebrity chef Wolfgang Puck and also Niall Keating, the 26 year old who has won his first michelin star in less than 12 months and is already being tipped for a second. Read about the Nestle Professional Toque d'Or competition and our regular tried and tested, ingredient and extended brigade features, this month talking Fruit Purees. With pages of recipes and industry news, if you are a professional chef or up and coming, then this is the magazine you should be reading.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 10 issues during a 1 year Chef Magazine magazine print subscription.
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