Winter is often a season for innovation in the culinary world, as trends are elevated to feed the consumer appetite for new eating experiences, in line with new year resolutions. From braising to pickling and preserving, this season has already seen exciting trends that push culinary boundaries and take the art of being a chef to new heights.
Developed by CHEF consultant Andrej Prokes, former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, we are proud to share our Autumn-Winter 2017/2018 CHEF recipes. The recipes feature some of the hottest trends and most innovative techniques in the industry right now.
CHEF Autumn-Winter menu by Andrej Prokes