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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant Magazine > April 2019


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Digital subscriptions are available across all devices and include the latest issue and all regular issues released during your subscription. Your chosen terms will automatically renew unless auto-renew is cancelled in your subscription area 24 hours before the end of the current subscription.


Chef & Restaurant Magazine

(1 Customer Reviews)   |     Write Review 12 issues per year 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 & Restaurant Magazine 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 & Restaurant Magazine family. We look forward to welcoming you on board.

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Issue Cover

Chef & Restaurant Magazine  |  April 2019  


The stunning April issue features Monica Galetti, one of the country's most well-know chefs. We hear about her time at Le Gavroche and how she balances running Mere with her husband and family life.

We interview Nicolas Rouzaud  who is making waves with his flair for creative desserts and pastries, working his magic to conjure up exquisite afternoon teas which have diners flocking to Jean-Georges at the Connaught.

We visit TheTasteLab, by Classic Fine Foods, and see this state of the art demonstration kitchen surrounded by a semi-circle of dining spaces.

We have a fascinating article by Shelley Sofier of Red Kite PR discussing whether Chefs and Restaurants need PR.

Hear about the Clock House in Ripley and from Head Chef Fred Clapperton and receiving their first Michelin Star last year.

We have our final Sommelier Diary piece from Sonal before he hands over the reigns to our new recruit and the wine feature comes from Montefalco.

We hear from the Roux Finals held at Westminster Kingsway College and from an ex student who now combines his love of fishing and cooking.

With our Ingredients section, recipes, news and book review this really is a must read for any professional chef.
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 & Restaurant Magazine 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 & Restaurant 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 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

You can read here on the website or download the app for your platform, just remember to login with your Pocketmags username and password.


Our magazine apps run on all iPad and iPhone devices running iOS 10.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Fire Tablet (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.
5
1 Customer Reviews
   Full of new ideas Reviewed Thursday, 18 July 2019
Great articles
Issue Cover

Chef & Restaurant Magazine   |   April 2019   


The stunning April issue features Monica Galetti, one of the country's most well-know chefs. We hear about her time at Le Gavroche and how she balances running Mere with her husband and family life.

We interview Nicolas Rouzaud  who is making waves with his flair for creative desserts and pastries, working his magic to conjure up exquisite afternoon teas which have diners flocking to Jean-Georges at the Connaught.

We visit TheTasteLab, by Classic Fine Foods, and see this state of the art demonstration kitchen surrounded by a semi-circle of dining spaces.

We have a fascinating article by Shelley Sofier of Red Kite PR discussing whether Chefs and Restaurants need PR.

Hear about the Clock House in Ripley and from Head Chef Fred Clapperton and receiving their first Michelin Star last year.

We have our final Sommelier Diary piece from Sonal before he hands over the reigns to our new recruit and the wine feature comes from Montefalco.

We hear from the Roux Finals held at Westminster Kingsway College and from an ex student who now combines his love of fishing and cooking.

With our Ingredients section, recipes, news and book review this really is a must read for any professional chef.
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 12 issues during a 1 year Chef & Restaurant Magazine magazine print subscription.
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