Chef & Restaurant Magazine | July 2020
As we all get set for the 4th July, we have an amazing issue for you.
The pride of Kildare, Jordan Bailey on his success and coming in with 2 stars. We talk to Kenny Atkinson from House of Tides and interview James Golding, Group Chef of The Pig Group.
Our Business Spotlight this month features a new restaurant opening soon from Kray Treadwell and we take a look at some of the dishes that were received for the Norwegian Seafood competition.
We have a great interview with Pastry Chef Damien Wager and look at something slightly different from Franck Pontais talking about injecting Majii leaves.
We hear from Valrhona who have joined the community of B Corporation Certified Companies and our wine region looks at New Yorks Finer Lakes region.
With our usual ingredients section and pages of recipes to help and inspire you, this is another stunning issue.
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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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