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.

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 and consistent flavours.

The Commissioning for Quality and Innovation (CQUIN) is a framework within the NHS that supports improvements in the quality of services and the creation of new, improved patterns of care.

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.

Any business that requires customers to come through its doors must prioritise footfall.

Jamaica Patty Co. first opened its doors in March 2014 and is home to business woman, Theresa Roberts, and renowned Caribbean chef, Collin Brown.