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Digital subscriptions include the latest issue and all regular issues released during your subscription. Your chosen term will automatically renew unless auto-renew is cancelled in your subscription area 24 hours before the end of the current subscription.

Chef & Restaurant Magazine

12 issues per year Write Review From €2,67 per issue 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 & Restaurant Magazine 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 & Restaurant Magazine family. We look forward to welcoming you on board.

WAYS TO READ Chef & Restaurant Magazine

Single Digital Issue July 2018
 
4,49 / issue
Please be aware that this issue and other back issues are not included in any of the subscription options unless stated.
Annual Digital Subscription €31,99 billed annually
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Issue Cover

Chef & Restaurant 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 & Restaurant Magazine 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 & Restaurant Magazine family. We look forward to welcoming you on board.
As a subscriber you'll receive the following benefits:

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

You'll receive issues during a 1 year Chef & Restaurant Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

You can read here on the website or download the app for your platform, just remember to login with your Pocketmags username and password.


Our magazine apps run on all iPad and iPhone devices running iOS 11.0 or above, Android should be: Android 4.4 or above , Fire Tablet (Gen 3) or above, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad Air/iPhone 5s or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Full of new ideas Reviewed giovedì 18 luglio 2019
Great articles

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Chef & Restaurant NYC Magazine
Annual Digital Subscription for €37,99
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Bartu
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Chef & Restaurant Magazine
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Ristorando
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Chef & Restaurant NYC Magazine
12 Months for €37,99
€53.88 saving 29%