Current Issue

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Chef magazine aims to keep the professional informed about what’s happening in the business, celebrating success and creating innovation in the industry.

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As impressive career paths go, Matt Abe’s journey so far in the chef industry is a gripping tale. Read this fascinating interview in our stunning July Issue.

We look at Kaviari, who with a client list of some of the worlds best Chefs such as Alain Ducasse, Alain Passard, Yannick Alleno, it is no wonder that this family business is one of the most highly regarded caviar producers amongst chefs and connoisseurs alike.

We interview Matt Sworder, Chef-Patron of The Corner House in Canterbury in Kent, who says restaurants are in his blood and he loves it!! The highs and the lows, the long hours, the sense of camaraderie.

Our intrepid writer hits the open waters in Norway, traveling with Norwegian Seafood and experiencing first hand fishing in the Norwegian Fjords.

We interview Emma Bengsston, who having grew up in a small coastal town on the west coast of Sweden is now the Executive Chef of Aquavit in New York.

We introduce something new in this months magazine…..The Pastry Section. It is what it says on the tin….a new section dedicated to all things Pastry. This month we have a feature from Valrhona talking about their Live Long CSR programme and also interviewing Martin Lippo, who has an Instagram following of almost 40,000 showcasing some of the most inventive and insightful cooking.

Our Sommelier Diaries feature two incredibly experienced and skilled wine experts giving their views on various subjects. This months wines come from Austria and our Ingredient this month is the wonderful Peach.

With features from Westminster Kingsway College and our usual bumper recipe section, get your copy today to keep up to date and inspired in the world of Chef & Restaurant.

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