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Digital Subscriptions >  Trade & Professional > Catering > Chef Magazine > July 2018

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Chef Magazine

(0 Customer Reviews)   |     Write Review 12 issues per year What does it mean to be a Chef? Aside from creating fantastic food you must be many other things.

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Issue Cover

Chef Magazine  |  July 2018  


In the July issue of Chef Magazine Andy Lynes interviews Daniel Clifford marking 20 years at his two Michelin-starred restaurant Midsummer House.
We interview Thomas Keller who over the last 25 years has carefully created an acclaimed American restaurant empire collecting seven Michelin stars along the way.
We spotlight Mental Health, hearing one chefs own personal story of when his life took a turn for the worse and how he has since recovered.
There is a fascinating article from Alaska Seafood and as always our insight into Westminster Kingsway College on current students and previous students success stories.
With stories from Bridor and looking at Beaujolias wine, recipes, book reviews and news, this is another cracking issue of the number one Chef publication.
What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef Magazine family. We look forward to welcoming you on board.
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You'll receive 12 issues during a 1 year Chef Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Issue Cover

Chef Magazine   |   July 2018   


In the July issue of Chef Magazine Andy Lynes interviews Daniel Clifford marking 20 years at his two Michelin-starred restaurant Midsummer House.
We interview Thomas Keller who over the last 25 years has carefully created an acclaimed American restaurant empire collecting seven Michelin stars along the way.
We spotlight Mental Health, hearing one chefs own personal story of when his life took a turn for the worse and how he has since recovered.
There is a fascinating article from Alaska Seafood and as always our insight into Westminster Kingsway College on current students and previous students success stories.
With stories from Bridor and looking at Beaujolias wine, recipes, book reviews and news, this is another cracking issue of the number one Chef publication.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 12 issues during a 1 year Chef Magazine magazine print subscription.
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