Chef & Restaurant Magazine | January 2018
In this issue we interview the voluble, wise and endlessly entertaining Richard Corrigan and talk vegetable gardens, the staffing crisis and his loathing of pastry chefs. We talk with Justin Cogley and the health issues of being a chef and why 30 mins of exercise a day can help with the stress of the job. We interview Chris Galvin and Joo Won on why their working together didn't sound like a good idea and Brad Carter is Tried and Tested with the Fogarty charcoal oven. With more pages of articles, recipes and industry news, if you are a professional chef or up and coming, then this is the magazine you should be reading.
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Chef & Restaurant Magazine is the UK's award-winning chef magazine created for chefs at all different levels. Covering all aspects of the kitchen such as sustainability, water, waste, ingredients, hygiene, tools, staff, recipes and procedures. Chef & Restaurant magazine is an essential resource for chefs who want to run a successful kitchen.
Chef & Restaurant is published 12 times a year and is produced in-house by Chef Publishing. With this detailed print and digital magazine, you will gain access to an online community of like-minded chefs who share their tips and experiences.
Once you have absorbed all of the learnings that Chef & Restaurantmagazine has to offer, you can begin applying these to your own kitchen and your own recipes. Enjoy regular interviews and insights from the world's leading chefs who provide valuable guidelines for any chef to follow, as well as reviews of the latest restaurants and kitchens. Find out which chefs and restaurants have received the latest accolades or awards, keeping you up to date with the industry’s rising stars.
Try your hand at one of Chef & Restaurants’s mouthwatering recipes, such as a braised ox cheek with dumpling, smoked parsnips mash, beetroot kibbeh or chocolate walnut carob!
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- Product reviews
- Event timetables
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Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine January 2018.