In SA Chef Issue 26, we take an in-depth look at the culinary education landscape and we bring you some tips on menu planning during and post-pandemic. Also in this issue – the benefits of using honey, and a celebration of the incredible women chefs in our industry.
In SA Chef Issue 24, we explore Easter bakes and cakes, the rising trend in cheese and charcuterie, get the scoop from Chef Chantel Dartnall as her chapter at Restaurant Mosaic closes, and find out more about chefs wear and why it’s important to gear up properly.
In SA Chef Issue 22, we celebrate the season with some festive flair, and we speak to experts on the ever-growing trend of plant-based diets and what it means for South African eating establishments. We also bid farewell to Vijay Loosen, find out more about Gregory Henderson’s Wild Food Revolution, and we explore sustainable fishing practices.
PARTNERSHIP WITH SOUTH AFRICAN CHEFS ASSOCIATION