A revolution has taken place over the last 40 years within the restaurant industry. There is now more freedom for chefs to express their creativity with new flavours, textures and ingredients. This has been in pursuit of matching and exceeding diner’s expectations to enable success in this competitive and challenging industry. Nevertheless, difficulties for chefs are increasing with changeable food prices, skills shortages and decreasing kitchen space.
In a perfect world, chefs would have fully staffed brigades and enough time to make every ingredient from scratch. At CHEF we understand that restaurants depend on chef’s craftsmanship and that every aspect of their dishes matter. No detail is too small. Our stocks are created just as chefs would in their own kitchens, with similar to scratch made quality and this does not seem to have gone unnoticed.
CHEF would like to formally say thank you to the readers of Restaurant Magazine, for nominating our stocks as the ‘Reader’s Choice Award’ winner for a second year in a row for 2018.