The Chefs' Knowledge

The Chefs’ Knowledge is a ‘meet the maker’ showcase, where suppliers are invited to showcase their product, produce, service or equipment.

Here you will find endorsement from chefs and hospitality professionals already using them as a supplier, further demonstrating why we are recommending them.  Don’t take our word for it; meet the producer, manufacturer or service provider for yourself and enjoy making informed sampling or purchasing decisions.

Cheflife: It’s not a job, it’s a...

Work hard and with passion and you’ll find catering a rewarding career. That’s what Mark Hyde-Catton, senior lecturer in the Catering department at Gloucestershire College, tells his students. But he…

Choosing the Right Olive Oil for Your...

There’s more to olive oil than you might think. While many might take a “one size fits all” approach to drizzling it, olive oil actually has complex flavour profiles which…

Looking the Part with Oliver Harvey –...

In the past chef’s whites might have been shapeless and unflattering but now this is changing. With the rising public profile of chefs, and the increase in open kitchens, it…

Perfect Plating with Ross Clarke

Of course it’s important that a plate of food tastes delicious. But it also needs to look the part too. Diners are becoming more and more discerning, and demanding, when…

Get on Board: 7 Reasons to Consider...

Get on board: 7 reasons to consider a career on a superyacht If you’re looking for a new challenge in the kitchen then a career on a superyacht might be…

Burn baby burn: Talking charcoal with Matt...

There’s more to charcoal than you might think. And no-one knows this better than Matt Williams, Master Charcoal Maker at The Oxford Charcoal Company. In fact, there’s not much about…

Top Tips on CV Writing & Preparing...

Whether it’s your first job, or you’re already established in your career, applying for a job can be a daunting prospect. But there are a few things you can do…

On a knife edge…. The experts from...

Make sure your knife is sharp. If your knife isn’t sharp you won’t be able to make a clean cut and it could damage the ingredient. A dull knife also requires…

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