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. 

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

The chef is in charge of the kitchen–the heart of the restaurant. By taking the time to evaluate the menu, update serving standards, and educate staff, it is possible to set all kinds of positive changes in motion.

Serving appropriate portion sizes begins with knowing what they look like. While guidelines may vary from country to country, some helpful tips are literally right in your hands.

One of the challenges of right-sizing portions is meeting the expectations of guests and not compromising on their perceived value equation. Try these clever techniques from chefs and researchers to help support a mission of moderation.