Insights

Federico Quaglia, a private chef in London, was chosen to take part in July’s Chef Sessions Live event. Here he gives an insight into a day in the life of a chef and tells us about some of the great places he’s worked.

Stephen Cummings, Head Chef at City Screen Picturehouse in York, was chosen to take part in July’s 2019 Chef Sessions Live event. Here he gives an insight into a day in the life of a chef and discusses keeping up with the latest food trends.

Marcel Acostoaie, head chef at The Paper Mills in Wansford, was chosen to take part in July’s 2019 Chef Sessions Live event. We’ve interviewed him and asked him to provide insight into a day in the life of a chef and about his favourite dish to prepare.

In the next instalment of our ‘Day in the Life’ interviews, we chew the fat with Dominic Chapman, proprietor and Head Chef at The Beehive in Berkshire, to talk about running a busy independent gastropub, sourcing the best ingredients and the importance of bringing your own personality to the table if you want customers to go home with a smile on their face.

In the second instalment of our ‘Day in the Life’ interviews, we sat down with Adam Bateman, development chef for Principal Hotels, to talk about the need for top quality ingredients, consistent flavours and how our CHEF® range drives efficiency in his kitchens.

The coffee category is bursting at the seams with new tastes, textures and methods as consumers demand new products.

Coconut ash, kale and cronuts - these are just a few of the foods that have made headlines. However, while they might be generating hashtags, are they really bona fide food trends or simply food fads? In a world where ‘trending’ has become a very temporary state of being, how do you tell the difference between a fad to ignore and a trend to invest in?

Wellness and healthy eating are two huge trends in the food industry. In the restaurant world, this directly translates, not only into demand for healthier options on a menu, but also more transparency when it comes to what’s actually in the food. 

Extra toppings and sweeteners have become commonplace in today’s coffee drinks, but there are some simple ways to dial back the calories.

The Million-Calorie Difference: One man. One cookie. And one million calories saved. This is the story of how Dan Gorman, a foodservice director in one US school, made a small portion change that added up to an impressive achievement.

Sometimes what makes a dessert special doesn’t add a single calorie.

It’s your dilemma as a chef: how to balance what your guests want with responsible choices in terms of nutrition, costs, and waste.