Chef - 05.2018

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.

***In our May issue we hear from Mark Greenaway on the very hot industry topic of No Shows. We interview Chef Cornelius Gallagher who swapped Michelin-starred fame in New York for life at sea and now leads 7,000 food and beverage professionals with Royal Caribbean, the second largest cruise operator in the world. We interview British born Chef Luke Dale-Roberts who, since launching The Test Kitchen, winner of “Best Restaurant in Africa”, five time winner of best restaurant in the country, as well as “22nd Best Restaurant in the World” in the World’s 50 Best Restaurant Awards in 2016, has been very much in the international media spotlight. With other interviews, features, news, recipes and book reviews, it is no wonder Chef Magazine is the most read professional publication.***