Chef & Restaurant Magazine | 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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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!
Subscribe to Chef & Restaurant magazine today to access the following regular features:
- Training to cover customer needs
- Chef lecturers
- Featured recipes
- Seasoning tips
- Front-of-house advice
- Dessert choices
- Employee training
- Chef training
- Product reviews
- Event timetables
- Awards news
- Michelin star list
Riceverete 12 edizioni durante un periodo di 1 anno Chef & Restaurant Magazine abbonamento alla rivista.
Nota: le edizioni digitali non includono gli articoli di copertina o i supplementi che si trovano nelle copie stampate.
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