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9-07-2018, 04:58
Chef - 07.2018
Chef Magazine – July 2018
English | 76 pages | True PDF | 26.9 MB

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 the July issue of Chef Magazine Andy Lynes interviews Daniel Clifford marking 20 years at his two Michelin-starred restaurant Midsummer House. We interview Thomas Keller who over the last 25 years has carefully created an acclaimed American restaurant empire collecting seven Michelin stars along the way. We spotlight Mental Health, hearing one chefs own personal story of when his life took a turn for the worse and how he has since recovered. There is a fascinating article from Alaska Seafood and as always our insight into Westminster Kingsway College on current students and previous students success stories. With stories from Bridor and looking at Beaujolias wine, recipes, book reviews and news, this is another cracking issue of the number one Chef publication. ***

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