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.
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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
Receberá 12 edições durante um ano Chef & Restaurant Magazine assinatura da revista.
Nota: As edições digitais não incluem os artigos de capa ou os suplementos que se encontram nos exemplares impressos.
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