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Digital Subscriptions > Trade & Professional > Catering > Chef Magazine > August 2018

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Chef Magazine

(0 Customer Reviews) | Write Review 10 issues per year What does it mean to be a Chef? Aside from creating fantastic food you must be many other things.

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Chef Magazine | August 2018

In this edition we welcome 2 Michelin starred Brooklyn chef, Fredrik Berselius. Speaking of his book, and restaurant Aska, the Swedish born chef gives us real insight into his ambition, his love of seeking out the perfect ingredients and how he has managed to connect with nature in what is often perceived to be an urban environment. He is also, perhaps, one of the most photogenic chefs we have ever worked with!

From our own shores, we have the effusive Richard Bainbridge giving us a masterclass in preparing his legendary Quail dish, and Paul Askew offering us his viewpoint on the hospitality industry, working in media and creating a consistent, thriving business.

We spent an incredibly enjoyable afternoon with Michael Caines and Nespresso at Lympstone Manor, and also attended National Tea day at the Lancaster Hotel. Sourcing the perfect ingredient has become second nature for the majority of chefs out there, and is expected by the dining public – it is fantastic to witness the same attention to detail being given to post dinner drinks.

We also look at how social media has changed the way we attract and interact with our customers. Is it for the good for the industry or are we losing the personal touch. We hear the two sides of the story.

With an edition packed full of inspiring recipes, book reviews, news and other features, this is one not to be missed.

What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef Magazine family. We look forward to welcoming you on board.

As a subscriber you'll receive the following benefits:

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Your magazine delivered to your device each month

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You'll receive 10 issues during a 1 year Chef Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.

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Chef Magazine | August 2018

As a subscriber you'll receive the following benefits:

A discount off the RRP of your magazine

Your magazine delivered to your door each month

You'll never miss an issue

You’re protected from price rises that may happen later in the year

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You'll receive 10 issues during a 1 year Chef Magazine magazine print subscription.

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Chef Magazine | August 2018

As a subscriber you'll receive the following benefits:

A discount off the RRP of your magazine

Your magazine delivered to your device each month

Your magazine delivered to your door each month

You'll never miss an issue

You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year Chef Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.

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