Chef & Restaurant Magazine  |  May 2020
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.
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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!
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- Seasoning tips
- Front-of-house advice
- Dessert choices
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- Chef training
- Product reviews
- Event timetables
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Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine May 2020.