Chef & Restaurant Magazine | NovDec 2017
In this issue we interview Adam Handling, the 28 year old who has opened two restaurants and a cafe, launched olive oil and pressed juice ranges and won restaurant of the year in the food and travel awards. We look at the incredibly popular burger trend and speak to Zan Kaufman of Bleecker Street Burger. We interview celebrity chef Wolfgang Puck and also Niall Keating, the 26 year old who has won his first michelin star in less than 12 months and is already being tipped for a second. Read about the Nestle Professional Toque d'Or competition and our regular tried and tested, ingredient and extended brigade features, this month talking Fruit Purees. With pages of recipes and industry news, if you are a professional chef or up and coming, then this is the magazine you should be reading.
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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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