Hospitality Mourns Sad Passing of Chef & Gentleman Andrew Bennett
The death of recent Craft Guild of Chefs Chair Andrew Bennett over the weekend has saddened many in the chefs’ profession who knew him as a true gentleman.
Bennett was, for many years, the executive chef of the Sheraton Park Lane Hotel and, more recently, the President of the Craft Guild of Chefs.
He was a hard-working chef who prowled the competition circuit encouraging and inspiring those competing to achieve more than they thought they were capable.
Hayden Groves said of Bennett’s death: “Chef, mentor, friend and one of the industry’s true gentlemen. As a judge he always pushed me to be the very best version of myself & a man I always turned to for advice.”
Alyn Williams said on twitter: “I’m very shocked & saddened to hear of the passing of Chef Andrew Bennett. I had the pleasure of knowing him & judging many competitions alongside him. A true professional & Gentleman. My sympathies go out to his family. RIP Chef.”
A comment from the The Craft Guild of Chefs on 30th January said: “It is with great sadness to share that Chef Andrew Bennett MBE passed away this morning. He will be sorely missed by all, and our thoughts are with Liz and the family at this hard time. We shall all remember him with real fondness.”
The Chefs’ Forum Partners with Bridging The Skills Gap to Highlight Shortfalls in Industry Skills
The Chefs’ Forum is pleased to announce that it has joined PACE and The Craft Guild of Chefs as a partner in the Bridging The Skills Gap initiative (BTSG)
Founded by Tameside College Food & Beverage Lecturer John Holden, BTSG strives to get Secondary and Further education to work in harmony with the wider Hospitality industry, promoting Hospitality as an exciting and challenging career choice and gaining wider recognition for the career paths available within it.
Education Consultant at The Chefs’ Forum, Neil Rippington said:
The Chefs’ Forum shares the concern and ideology of the Bridging the Skills Gap initiative. It is essential that we align our approaches to such fundamental issues. We need to work together to protect the development of skills and support the future pipeline of talent in the hospitality industry.
John Holden of BTSG said of the collaboration:
“Bridging the skills gap is pleased to be collaborating with The Chefs’ Forum on building recognition for young chefs and FOH staff through college links and industry as well as developing different methods of CPD to benefit chefs and FOH alike, with events showing the classic skills of Gueridon, wine service and customer service.
“Now more than ever collaboration across the industry and colleges is of importance as we are in crisis due to the pandemic as well as looking to how we can cover the skills gap when lockdown is lifted.
“It is imperative that we highlight the industry and the future of our industry to all not just the hardened followers but to the general society and to ensure security and stability in getting the next generation to have a career in the Great, amazing and wonderful Hospitality Industry whether it be FOH or Kitchen, there definitely is a career to be made.”
The Chefs’ Forum to Release The Great Game Guide 2021 Ready for Summer Shooting Season!
The Chefs’ Forum is hard at work on a Game Guide that will feature 100 of the top UK restaurants, pubs and members clubs that specialise in game.
Planned for release on the Glorious Twelfth (August 12th 2021), a huge day in the game calendar to celebrate the start of the Grouse season.
Chefs and game enthusiasts get extremely excited about this date as it signifies the creation of delightful grouse dishes and the start of the shooting season for birds in the feather.
Annette Woolcock, Head of Food at the British Association of Shooting and Conservation is working closely with The Chefs’ Forum on promoting the responsible sourcing of game meat among chefs and will be consulting on the production of the guide to ensure the content truly represents the game sector and all the great attributes of it; from gate to plate.
Working closely with chefs, shoots, game associations, retailers and experts the 2021 Game Guide will become the ultimate guide to eating, buying and cooking game.
Editor Chandos Elletson revealed:
“Game meat is unique. It’s varied, wild and lean. In many cases it’s the ultimate meat. It requires skill and imagination to cook properly but the rewards for learning those skills will last a chef forever.
A rare wild duck breast, for example, is very different to a farmed duck which has a very fatty skin. The wild version is denser, meatier and much more flavoursome. There really is no comparison. You don’t eat a wild bird for crispy skin. You eat it for its incomparable flavour.
It’s amazing how many really excellent game chefs there are in the UK and this guide celebrates them and their imaginative cooking methods. British game really is world class at a time when healthier meats are cherished.”
Having produced a regional version of the guide with BASC in 2014, The Chefs’ Forum is delighted to be working on an updated National version to celebrate the finest game chefs in the UK.
A recent survey conducted on behalf of Taste of Game and the British Game Alliance showed an overwhelming passion for game meat among UK chefs and they proudly showcased their fantastic dishes and favourite species throughout the season.
Louisa North, Head of Operations at The British Game Alliance is delighted that The Chefs’ Forum is producing the guide
The British Game Alliance gives its full support to The Game Guide, which is a great initiative. Promoting the great health benefits and delicious flavour of game through as many different avenues as possible benefits both consumers and the great British countryside.
The Chefs’ Forum Director Catherine Farinha said:
“Our work with Taste of Game and the British Game Alliance has taught us that there are strict measures in place to promote top quality harvesting, processing and responsible sourcing of game meat for both retail and trade. This guide will serve to let people know about the fantastic people and organisations involved in the sector and where best to buy and enjoy eating game meat.”
For more information on The Great Game Guide or how to advertise within it, please contact Alexandra Duncan: alexandra@redcherry.uk.com
The World’s Biggest Culinary Competition for Young Chefs Begins Online on 31st January
The 7th IIHM International Young Chef Olympiad (YCO) will be hosted online from January 31st until February 6th with The Chefs’ Forum’s, Neil Rippington as one of the lead judges.
The competition will see young chefs from 50 countries, including Spain, Canada, Switzerland, Italy, Hong Kong, New Zealand, Thailand, South Korea, Turkey, UAE, Sweden, compete against each other over two rounds to win a cash prize of $10,000.
This year’s theme is ‘Forward Together’ and aims to unite the young talents of the culinary world through their positive action. The opening ceremony is scheduled on Sunday Jan 31, 06:30 PM India Time OR 1 PM GMT and can be viewed at https://youtu.be/5Ym6p78NA5s
Neil Rippington said: ‘I am honoured to be invited to judge this year’s Young Chef Olympiad competition. I have mentored the UK candidate twice before and enjoyed the most amazing experience, meeting the young chefs and mentors from countries from all corners of the world.
Unfortunately, this year, we are unable to compete in India, but the spirit of Young Chef Olympiad has broken through the barriers we are all facing to host an amazing virtual version of the event. I will be judging alongside some industries icons, including Chris Galvin, Henry Brosi, Brian Turner and Gary Maclean, as well as international judges Sanjeev KapoorI (India), Andreas Muller (Hong Kong), Stefan Hogan (Malta), Garth Stroebel (South Africa) and Enzo Oliveri (Italy), among many others. It demonstrates the great community across the culinary world and the positivity we share to ensure the show goes on.’
Dr Suborno Bose, the CEO of International Hospitality Council (IHC) and Founder of YCO, said, “The COVID-19 Pandemic and an era of social distancing has not deterred our spirit to take the International Young Chef Olympiad to the next level. With 50 countries coming together virtually to celebrate the diversity of food from across the borders, YCO 2021 is not just the biggest culinary competition in the world but also a global platform fostering the spirit of youth, friendship, diversity and inclusiveness. Moreover, it brings all the young and talented future stars of the international culinary scene on a single platform where they connect with each other and share insights out of their experiences.”
Competition rounds will start from 1st February on Zoom video conferencing. The top 10 contestants will compete in the Grand Finale of YCO 2021 on 4th and 5th February split in 2 groups of 5 countries in each, across 2 days in different time zones.
The Plate Trophy will also be held on the 4th and 5th February wherein the contestants holding positions 11 to 20 in the first round will compete. The Olympiad will conclude on 6th February with a closing ceremony, where the YCO 2021 Champion, runners-up and other awardees will be announced. This year, the participants will be competing for awards such as ‘Rising Star’, ‘Best Vegetarian Dish’, ‘Best Hygiene and Kitchen Practice’, ‘Best Chicken Sauté Dish’, ‘Ambassador Award’, ‘Mentor Award’, ‘Sustainability Award’, ‘Best Use of Kitchen Cut’ and ‘Best Afternoon Tea Profiteroles’.
In the competition’s first round, the contestants will be required to prepare three dishes – 4 portions of a chicken cut for sauté with a garnish and sauce, 8 chocolate eclairs suitable for a luxury afternoon tea and 4 portions of a vegetarian dish using the mentioned ingredients in two and a half hours. The contestants will be judged on their basic skills, nutrition, health and safety, taste and creativity in this round.
The Grand Finale and Plate Trophy Finals of YCO 2021 will test each contestant’s creativity, innovation, cooking skills and professional good practice in a time bound environment. For the grand final, the contestants will be given two and a half hours to prepare 2 litres of chicken stock into a consommé with a garnish, and Gâteau St. Honoré for 10 persons using a sweet pastry as the base and choux pastry filled with a crème chiboust. For the Plate Trophy Finals, the contestants will be required to prepare the same Gâteau St. Honoré for 10 persons, but in 2 hours.
Padma Shri Chef Sanjeev Kapoor will be the Principal Judge and Mentor for YCO 2021 while Professor David Foskett (MBE) will be the Chairman of the Jury. The panel of judges will include an array of internationally acclaimed judges and celebrity chefs.
The Michelin Guide in France has Awarded its First Ever Michelin Star to a Vegan Restaurant
ONA in Ares near Bordeaux is the first restaurant to be awarded a star for serving only animal-free products.
Claire Vallee, the owner and chef, said after she’d got the call from Michelin:
‘It felt like I got hit by a train.’
She opened the restaurant in 2016 following a crowdfunding campaign as well as with a loan from a “green” bank: Le Nef.
Before Covid restrictions forced the restaurant to close the menu offered seven dishes on the gourmet menu including favourite combinations of pine, boletus mushroom and sake, or celery, tonka and amber ale.
Vallee said that traditional French banks weren’t interested when she asked for a loan to get started.
‘They said the outlook for veganism and plant-based food was too uncertain,’ she told AFP. Her choice of location for the restaurant in the Arcachon basin on the Atlantic coast was ‘not considered promising enough”
Vallee says she doesn’t hold a grudge, though: ‘Everybody does their job. It shows that nothing is impossible. I did wonder if we were good enough because vegetable-based cooking is difficult and innovative. The most important thing is to enjoy doing it.’
Vallee cited the late Jean-Christian Jury, who ran the Mano Verde restaurant in Berlin as an inspiration.
The Chefs’ Forum Celebrates Huge Success in Virtual CPD Conference!
It was a fantastic event, providing four afternoons of superb content, spread over the last two weeks. It served as a platform to explore and discuss a variety of highly topical issues, all with the common aim of facilitating college lecturers’ participation in Continuing Professional Development or CPD.
The ninety-five delegates from catering colleges all over the UK were also treated to sample some exceptional produce whilst learning key information and provenance relating to the products, and enjoyed a range of outstanding demonstrations; all of this through a screen and keyboard!
Day one opened with Jamie’s fascinating and highly-skilled demonstration, producing a world-class sugar ribbon, followed by Philli and Chris’ debate on the necessity for business operations to be added to future culinary education curriculum
A highly engaging and entertaining insight to Peter’s world of front of house development and management and Deri’s inspirational story of his sustainable and ethical restaurant ‘The Warren’, followed, providing excellent examples of contemporary approaches to restaurant management. This also explored the development of a business’s culture, the importance of staff sharing the vision as well as issues around social responsibility.
Headline sponsors of the CPD Conference, International Culinary Studio, joined the topical blended learning session to demonstrate the use of their blended learning solution. Ingrid and Cheryl would be very pleased to spend more time with colleagues to fully introduce the system and how this can be tailored and white-labelled to a college’s bespoke requirements. If you haven’t already, please get in contact to arrange an appointment to further explore the potential of this exciting platform.
Rounding up the first week, Biju indulged us with an outstanding demonstration of his ‘Brio-Mac-Cookie’, leaving us all drooling! You could ‘virtually’ taste its deliciousness! it was a fascinating opening two days.
Week two was equally inspiring. We tasted and explored the ethical sourcing, characteristics, and versatility of macadamia nuts with Andrew and his family at Nutcellars. Hayden supported with an excellent demonstration and recipe utilising macadamia, also featuring the outstanding venison, supplied by Curtis Pitts.
Neil Rippington was joined by my ex-colleague, Jody Seaton (Director of Learning Support/Maths and English) to examine the challenges of embedding maths and English into the hospitality/culinary curriculum. The development of a planning tool was investigated alongside examples of tools and activities to embed the subject. This is another area where it is important to share best practice and Neil believes that we could dedicate a full day to explore the subject further.
On the final day of the conference, Honey Sommelier, Sarah Wyndham Lewis, introduced us to the properties of raw artisan honey, its production, flavour profiles and an intuitive tasting masterclass. Paul (Koppert Cress) delivered a session exploring the unique flavour profiles, medical benefits and innovative uses of cresses and leaves in products and recipes. Hayden and I explored ways in which industry and education can work more closely together to develop future curriculum. I think this session created great debate and scope for further investigation, but also the reassurance of great examples of chefs/industry and education currently working together. However, the evolvement of the curriculum remains a challenging and diverse issue to take forward.
To draw the curtain on the conference, Curtis provided us with a masterclass in game in which he broke down a carcass of venison, alongside a discussion on responsible sourcing with Annette Woolcock from Taste of Game. Curtis amazed and inspired us with his passion, knowledge and skill. It was a brilliant end to the conference programme.
Huge thanks go out to all the guest speakers for their highly skilled and knowledgeable contributions. In challenging circumstances, they all did a magnificent job and the enthusiasm for the subjects discussed was as uplifting as it was reassuring.
Having received overwhelmingly positive feedback from the Conference Delegates, The Chefs’ Forum is now staging three, more in-depth CPD events in Game Butchery, Front of House Skills and Chocolate. Full details will be released next week.
In the meantime, should you require any further information on how to get involved in future CPD events, please email neil@redcherry.uk.com
Mitchell & Cooper Left Deeply Saddened by Death of Bonzer Lead Can Opener Technician
The team at family-run barware and kitchen equipment manufacturers, Mitchell & Cooper, have been left shocked and saddened by the loss of Elliot Eastwood who tragically and suddenly passed-away on Monday (25th) January.
Long-term staff member Elliot tragically passed-away leaving colleagues in shock at the Uckfield factory as only Monday morning he had opened up and worked as usual.
Elliot died at just 46 years old, leaving behind his loving partner Vanessa, who he met at Mitchell & Cooper.
Having worked for Mitchell & Cooper for 25 years, Elliot was a very much valued member of the family business – always the first person to arrive and the last to lock-up.
Elliot joined the company at the age of 21 as a junior technician and continued to evolve his skills, working hard to become a respected and talented Senior Cell Leader specialising in manufacturing the hugely popular range of Bonzer benchtop can openers.
He lived a stone’s throw from the factory and if any alarms were to ever sound, he was the first on site with the keys to make sure everyone was safe.
Elliot absolutely loved music, a Super fan of Iron Maiden, his passion for cooking often included too many hot chillies for the usual pallet to handle and he had a quirky hobby of collecting traditional barber shaving brushes and razors sets!
He is described by Director Kat Cooper as “incredibly loyal and one of the hardest workers in the company and probably hand-built most of the Bonzer Can Openers out there in professional kitchens today”, “a true gent” and will be sadly missed as a colleague and friend.
Kat’s brother and Co-Director, Guy Cooper concluded
“We are all very much in shock and saddened by the news of Elliot’s passing. He was one of the most long-standing team members and his commitment, passion and care for the Bonzer product range shone through every day. We will always remember him singing along to the radio while working and he will be truly missed.”
The Michelin Results are Announced!
London adds two new Michelin 3 Star Restaurants and two new 2 Stars!
Despite being closed for the majority of 2020 Michelin have managed to create a guide for 2021 with two big winners in London grabbing the headlines.
Hélène Darroze at the Connaught and Core by Clare Smyth have been elevated to the elite status of 3 Michelin stars in the guide with A Wong, Da Terra and Restaurant Story climbing up to two star status.
In other parts of the guide there is a new category – The Green Star – which rewards restaurants with green and sustainable credentials. Notable inclusions in this are The Black Swan at Oldstead and Le Manoir aux Quatr’Saison.
The Chefs’ Forum would like to congratulate all brigades and chefs who won and retained their Michelin stars!
Check out the list below:
Three stars
• Hélène Darroze at the Connaught, London
• Core by Clare Smyth, London
Two stars
• A Wong, London
• Da Terra, London
• Restaurant Story, London
One star
• Osip, Bruton, Somerset
• Shaun Rankin at Grantley Hall, North Yorkshire
• Dede, Baltimore, Cork
• Muse, Belgravia, London
• Latymer, Bagshot, Surrey
• Hide and Fox, Saltwood, Kent
• Behind, London
• Cail Bruich, Glasgow
• Roots, York
• Restaurant Hjem, Hexham, Northumberland
• Cornerstone, Hackney, London
• Davies and Brook, London
• Outlaw’s New Road, Port Isaac, Cornwall
• Benares, London
• Casa Fofo, London
• Pea Porridge, Bury St Edmunds, Suffolk
• Sola, Soho, London
Green stars
• The Black Swan at Oldstead, York
• Angela’s, Margate, Kent
• Belmond Le Manoir aux Quat’Saisons, New Milton, Oxfordshire
• Coombeshead Farm, Lewannick, Cornwall
• Daylesford Organic Farm, Stow-on-the-Wold, Gloucestershire
• Inis Meáin, Aran Islands
• Inver, Strachur, Argyll and Bute
• Kai, Galway
• L’Enclume, Cartmel, Cumbria
• Loam, Galway
• New Yard, Helston, Cornwall
• Oxo Tower Brasserie, Southwark, London
• Henry Robertson at Palé Hall, Llandderfel, Gwynedd
• Petersham Nurseries Café, Richmond, London
• Restaurant Sat Bains, Nottingham
• River Cottage Kitchen, Axminster, Devon
• Silo, Hackney, London
• The Dining Room at Whatley Manor, Malmesbury, Wiltshire
• The Small Holding, Kilndown, Kent
• Where the Light Gets In, Stockport
• The Ethicurean, Wrington, Bristol
• Hypha, Chester
• Tredwells, Strand and Covent Garden, London
Deletions
• The Greenhouse, Mayfair, London (closed)
• Umu, Mayfair, London (demoted to one star)
• Ledbury, North Kensington, London (closed)
• Restaurant Nathan Outlaw, Port Isaac, Cornwall (closed) reopened as Outlaws New Road, awarded one star
• Alyn Williams at the Westbury, Mayfair, London (closed)
• The Square, Mayfair, London (closed)
• Roganic, Regent’s Park and Marylebone, London (closed)
• Texture, Regent’s Park and Marylebone (closed)
• Social Eating House, Soho, London
• Aquavit, St James’s, London
• Matt Worswick at the Latymer, Bagshot (closed – reopened as Steve Smith at Latymer, awarded one star)
• Wilks, Bristol (closed)
• Pony & Trap, Chew Magna (closed)
• Red Lion Freehouse, East Chisenbury
• Flitch of Bacon, Little Dunmow, Essex
• Oxford Kitchen, Oxford (closed)
• Black Rat, Winchester
• Braidwoods, Dalry, Scotland (closed)
• James Sommerin, Penarth, Wales (closed)
• Mews, Baltimore, Northern Ireland (closed)
Get Active for Lockdown 3.0 with The Burnt Chef Project
Raising money for a text based mental health crisis service for hospitality
The Burnt Chef Project a not-for-profit social enterprise launched back in May 2019 to challenge mental health stigma within hospitality has recently launched their Get Active for Lockdown Challenge to encourage those currently facing a sedentary lifestyle as a result of this new lockdown to get up and moving all in aid of raising money for a hospitality specific mental health crisis line.
An epidemic of epic proportions
In 2017, the NHS reported 1 in 4 Britons will likely suffer from mental health issues during their lifetime. It’s a huge, invisible issue in the UK, but it’s even bigger in hospitality.
We carried out a study among 1,300 foodservice professionals and found that this number is closer to 4 out of 5. It has been well documented by the Office for National Statistics that suicide rates have long been on the rise particularly with males between the ages of 18 – 34.
The most recent data on this we have is before we felt the affects of COVID-19 and as a result we are finding through conversation that mental health is being negatively impacted because of this pandemic.
With that in mind The Burnt Chef Project aims to launch a hospitality specific mental health crisis service which is a free text-based service available 24/7 to those who may feel anxious, stressed, depressed, suicidal or overwhelmed and who need immediate support. A front-line response to help fight this epidemic at its worst.
The service will cost approx. £10k per year to run and we are looking for financial support to help us in our mission to raise enough money to cover the first year of this service at a critical time in our industry. With that The Get Active Lockdown Challenge was born. Details of this can be found below:
The Get Active Lockdown Challenge
It keeps us motivated during this time and encourages us to get active. It’s fairly simple – here’s how it works.
Our challenge is to complete a virtual tour around many of the UK’s Michelin restaurants and raise money for a Burnt Chef crisis line.
To complete it, you can run, walk, cycle, row or do any other distance-based exercise.
Starting at the most northern point in Skye at the Loch Bay Restaurant we will travel virtually through the length of the UK finishing at Paul Ainsworth’s No6 Restaurant in Padstow over the course of 8 weeks.
As a team effort we will cover a total of over 2148 miles (3458 km) over 8 weeks.
We’re looking to raise £10,000 to fund and launch a FREE 24/7 text based service specifically for those who may feel anxious, stressed, depressed, suicidal or overwhelmed and who need immediate support.
The benefits of this service will not only provide vital support and save lives but also allow us to track usage data to enable us to better address the mental health epidemic in hospitality.
Every entrance fee will directly contribute to our goal.
Individuals can track our overall progress via the My Virtual Mission app available on Android and Apple. It also can sync with many of the favourite fitness apps so that distances are updated automatically.
We do this as a team. So, whether you add 1km or 100km it all goes towards our total distance target. It’s all about getting out and about and getting moving whilst raising some money for a vital service.
Pre-registration is already open via: www.theburntchefproject.com/getactive
Who’s Your Valentine? Chefs are Gearing up for a Takeaway Valentine this Year
We’ve been talking to various chefs about their plans for what is traditionally one of the busiest days of the year and how they are adapting to restrictions.
Chef Mo Gherras at The Cross Keys in Sherborne, has created a special at home menu for this year’s valentine’s night and is using a special piece of kit to makes things easier.
The menu, which is for two people, costs £70 including local delivery or £82.50 with wine.
“I’ve kept the menu classical,” he told The Chefs’ Forum. “I’ve gone with the classic combination of cured salmon followed by braised beef and then a chocolate fondant. I’m looking to do around 50 deliveries nearby in the local area and I’ve also done a vegetarian menu to go alongside that.
“The vegetarian menu consists of teriyaki mushrooms followed by semolina and pumpkin gnocchi – and then the chocolate.”
Gherras was keen to add that his Rational Vario Cook Station is a great help in making these kind of evening offerings much simpler.
“It keeps all the cooking in one place and with the ability to cook 50 portions at once I can create a great menu with little fuss. “
Meanwhile, Tom Cenci is offering a delicious three or five-course ‘Ultimate St Valentine’s Feast’ on the Your Fork website.
Tom is inviting you to cook a special St Valentine’s Day feast. Covering either 3 or 5 courses, and available with or without a Your Fork Ingredient Box, Tom’s pre-recorded video will guide you through such culinary delights as cocoa seared onglet, braised cabbage, miso caramel butter (or a vegetarian option of cauliflower cheese pithivier, pickled walnuts and radishes), crispy polenta with truffle mayonnaise & triple chocolate brownie with honey ice cream.
Order the ingredient box to receive a full hamper of all ingredients, a bottle of wine cooking aprons and some extra special St Valentine’s Day treats to make sure that your day is as romantic as possible.
Tom is a real powerhouse of cuisine, cutting his teeth at Cliveden House Hotel & Duck & Waffle, Tom opened his own restaurant, Loyal Tavern in London’s Bermondsey. Most recently he has fronted the kitchen team at Stoney Street in London’s famous Borough Market.
Michelin-starred chef Galton Blackiston of Morston Hall is going with a five-course menu showcasing some of his fantastic Morston Hall Smoked Salmon that he smokes himself in a purpose-built smoking cupboard.
Here’s a film of Galton in action when we visited him earlier this year:
The other fantastic courses on offer include Butternut Squash and Parmesan Velouté, Hand-dived Orkney Scallops, Beef Wellington and Passion Fruit Tart.
Richard Davies at Calcot Hotel and Spa in Tetbury is creating special four course menu around foods deemed to be aphrodisiacs!
According to Richard, Asparagus, Salmon, Chocolate, truffles, nuts and celery all help to set pulses racing and encourage amorous tendencies!
Lisa Goodwin-Allen created a Gourmet Valentines Box that has now sold out. Northcote offer different menus each week and they are so popular, that they have added the option to be notified when new menus are released.
What are you cooking for Valentines Chefs? Please let us know!
