17/09/2020
Chef Magazine re-launched to meet needs of changed global market.
Chef magazine has been publishing successfully in the UK for 15 years and more recently in Thailand, and it’s now time to introduce the magazine to a worldwide readership.
Enter Chef a new product to meet the needs of our global industry, our strapline being "The magazine for Chefs throughout the World"
The chef is very transient, willing, and able to carve a career anywhere in the world and will become more so as we address the challenge of the pandemic.
As publisher I struggled with the content of the magazine and saw other magazines devote most editorial content to navel gazing through self congratulatory features. While it is always good to be positive, I feel we can provide a much more informative and useful publication if we can encompass what all corners of the globe can offer.
That is what Chef will offer.
Since the pandemic hit, we have all seen how quickly things can change and as yet we have no idea how it will shape the industry of the future.
Cities like New York and London have been devastated. Tourism worldwide is going to have to reinvent itself to get back to pre pandemic levels. Social gatherings, concerts, staff parties etc all face huge challenges.
So chefs everywhere have to rethink everything, from their careers to business models. In creating Chef with good informative content we aim to help chefs understand how they can change their plans and dreams to turn challenges into opportunities.
There is only one language in the kitchen and once a chef has proven their ability to be able to work in the heat of that environment, that kitchen can be anywhere in the world.
Initially we will publish four times a year to 12 times a year from 2021. Chef World will be available electronically from Amazon and chef-magazine.com and available in printed format as required
In each issue we will:
Interview a chef with a world influence in the industry. The interview will be informative, ground breaking and written to help chefs understand the challenges they face.
View from the top at major hotel chains, especially ones with a footprint in lots of different countries and so can give a real international perspective.
View from government. We will find out issue by issue how governments from around the world are supporting the hospitality industry.
Alternative ingredients and cooking methods.
To Launch the magazine our lead article will be a look back to the last 6 months and we will explore and discuss the role of the social enterprise in the hospitality sector
If are a writer or blogger and you would like to become part of this ever changing and evolving magazine please contact [email protected] with your ideas.
Peter Marshall
