Chef & Restaurant Magazine

Chef & Restaurant Magazine April 2021 Back Issue

English

Only €4,99

Over 130 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.

So, what does this edition have in store? The gorgeous Lisa Goodwin-Allen leading from the front, we catch up with Shaun Rankin in his new home, his “legacy project”. We look at the challenges facing the banning of Foie Gras and how this could impact foodservice. The remarkable Chef Jen tells us her story and how, every time she almost got to the point of creating her own home delivery, something came along and interrupted. Until the biggest interruption the world has ever seen cemented her plan.

We are also thrilled to have some words from our youngest contributor ever. At just 16, chef Tom Lodge has some firm views and valid points to make on how he sees the future of his profession and where he would like to see the future heading.

Amelie at Or Noir global talks to us about the Barry Callebaut program to allow pastry chefs and chocolatiers to create their own signature chocolate. We also meet with Michael D’angelo Head Pastry Chef at Louie London, and learn of his journey from Italy to London.

April 2021 Over 130 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines. So, what does this edition have in store? The gorgeous Lisa Goodwin-Allen leading from the front, we catch up with Shaun Rankin in his new home, his “legacy project”. We look at the challenges facing the banning of Foie Gras and how this could impact foodservice. The remarkable Chef Jen tells us her story and how, every time she almost got to the point of creating her own home delivery, something came along and interrupted. Until the biggest interruption the world has ever seen cemented her plan. We are also thrilled to have some words from our youngest contributor ever. At just 16, chef Tom Lodge has some firm views and valid points to make on how he sees the future of his profession and where he would like to see the future heading. Amelie at Or Noir global talks to us about the Barry Callebaut program to allow pastry chefs and chocolatiers to create their own signature chocolate. We also meet with Michael D’angelo Head Pastry Chef at Louie London, and learn of his journey from Italy to London.

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