Chef & Restaurant Magazine January 2021 Zurück Ausgabe

Our cover feature is Jean-Philippe Blondet, a 3 Star 33 year old working at Alain Ducasse at the Dorchester and already showing rare skills as a leader, a chef and a manager.
We interview Robin Hutson, hearing how it all began and now why politics is more important than ever for the industry,
We visit the warehouse at Wellocks and all the facilities including The Pasta Room.
We interview Santosh Shah and learn if he really did all begin as a dishwasher for a local restaurant in Ahmedabad.
Conrad Bruton from Tonic Talent gives us a review of 2020, a year that we are all pleased to put behind us.
Freya Morton and Lydia Rigby, Management Trainees from Robin Hutson's Home Grown Hotels Group, and how they are helping to raise the awareness of the Minister for Hospitality Petition set up by our own Claire Bosi.
A good kitchen fit out, intelligently designed, fit for purpose...CHR give us an insight into how sustainable is your kitchen.
SushiSushi have developed a series to highlight some of their key ingredients and show how each chef uses them in their cooking.
Natasha's Law comes into effect in October 2021 and marks a major milestone for the parents of Natasha Ednan-Laperouse and the Natasha Allergy Research Foundation.
A former apprentice at Westminster Kingsway College has recently been crowned MasterChef: The Professionals 2020 Champion.
Juliane Cailouette-Noble, Managing Director of the Sustainable Restaurant Association, builds on the case for the Minister for Hospitality.
Our Pastry Chef this month is Martino Selleri from Galvin at Windows, a young Italian chef with a flair for creating extraordinary desserts.
In our Sommeliers Diaries section this month, Quentin Sadler gives his choice of the best 5 wines of 2020 and Prosecco Doc give an inspiring pairing article.
Our newly designed ingredients section from Gastronomixs this month features Lemon and we finish with pages of recipes to help and inspire you moving into 2021.