a good rant.
It’s no secret that preparing, talking about, looking at and enjoying good food is popular among the female half of society – apparently three quarters of delicious. readers are women. So I never fail to be surprised – dismayed is a better word – at the lack of young women training to become chefs. There’s no shortage of talented women getting to the top in restaurant management, often working their way up from waitressing to be in charge of a dynamic front-of-house operation. So why not cheffing?
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March 2018
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About Delicious Magazine
The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!