Chef & Restaurant Magazine May 2020 Edizione posteriore

The hospitality industry, though turned on its head and faced with so much uncertainty and unanswered questions, has risen to prove itself an industry that keeps motivated, remains positive and somehow, keeps a sense of humour.

Some of you have turned your kitchens into feeding stations for key workers and vulnerable people. Some of you have re-invented your business model to offer takeaway dining. The vast majority have put your staff first, ensuring they know where they stand and how they can access help. Chef lecturers are holding online classes and encouraging student chefs to never give up, to keep hospitality careers as their focus. In ordinary circumstances, this industry offers a skill set that is transferable worldwide. And circumstances will become ordinary, once again. Just maybe a little battered and bruised.

We are now the only trade publication still providing both digital and printed issues and we are determined to keep giving you the magazine you know and love.

In this months issue, we have interviews with Nathan Davies, Chantelle Nicholson and Aktar Islam. We have some fascinating articles from John Whitehouse on mothballing your kitchen and getting ready to reopen, Andrew Richardson asking if know is the time you should be writing your book, Adam O'Connor on motivation and inspiration for the future, and Darren Creed from Loughborough College on how they are coping with their students in these unprecedented times.

We have an inspiring article from Alaska Seafood on the women that fish at sea and learn the history and plans for the Nestle Toque d'Or.

We hear how microgreens are attracting the attention of leading pastry chefs and chocolatiers and the wine region this month is Slovenia, a big little place with lots of style and great wines.

With our regular ingredients and recipe section and now our new "Pass the time till you're back on the Pass" puzzle section from Norwegian Seafood Council, do not miss the original and best.