Chef & Restaurant Magazine | November 2018
In the cracking November issue of Chef Magazine, our cover Chef is Paul Foster talking about his recent Michelin Star, Kickstarter, family life, plans for the future and his new book.
We travel to Berlin to interview Dylan Watson-Brawn, who at the age of just 25, is already running one of Europe's most exciting restaurants, Ernst.
We have a fascinating insight into Falconry with Jose Souto who explains all there is to know about hunting with birds and this ancient art.
We are welcomed into the Italian Embassy where we have a fascinating interview with head chef Danilo Cortellini.
We have a Christmas Gift Guide for Chefs with a few ideas for you and hear from Seven Springs Wine, a new company doing things different in South Africa.
We are delighted this month to introduce a new feature called Ingredients in association with Gastronomix, a website that provides creative ideas and recipes for single items and how these can be used in different ways. This month is the seasonal favourite, Brussels Sprouts.
WIth a bumper recipe section and book reviews, this simply is another issue not to be missed.
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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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