Chef & Restaurant Magazine | March 2019
In the March issue of Chef & Restaurant Magazine, we feature Ben Murphy and discover how he is reimagining one of the capital's landmark restaurants in his own image.
Read about the story behind Valrhona's new 75% Tulakalum chocolate and why Belize is indeed better.
We speak to Chef Davide Degiovanni, Executive Chef at the stylish Union Street Cafe in Southwark, part of the Gordon Ramsey Group.
Spring brings with it new produce offerings and we provide you with what is in over the next three months from the experts at Freshview Foods.
Read about the recent CHEFStable experience bought to you by TRUEfoods and featuring talent including Clare Smyth and Sat Bains.
We interview George Dingle who is now calling San Francisco home and hear about the first couple of months of the newly opened members only club for the Hospitality Industry TRADE.
With articles from Pidy, Colston Bassett, our regular Sommelier Diary piece, Westminster Kingsway College and our regular ingredients section from Gastronomixs, not to mention our biggest recipe section ever, this is a must read for every professional chef and restaurant.
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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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