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Fish is more delicate than other proteins, and if stored incorrectly it can affect the taste and texture, allowing dangerous bacteria to form, putting your customers at risk. If it’s not kept at a certain temperature it releases ammonia quicker...

A GoFundMe campaign has been set up for Murray Chapman, a chef, trainer, mentor and unfailing champion of student chefs, after his recent diagnosis of frontal lobe dementia and Motor Neurone Disease (MND). Guests should arrive at 6.30pm for light...

Andy shares invaluable insights on the significance of consistency in messaging, creating a positive work environment and the indispensable role of open and authentic communication. Key takeaways from the podcast include: Consistency in communication...

All ten members of staff have been with the company for at least two decades and between them they have racked up an impressive 210 years of service. Williams is one of the leading manufacturers of commercial refrigeration for the foodservice, bakery...

David McKown, chair of the organising committee, said: "We are delighted that Angela Maher, chief executive of the Savoy Educational Trust, will be part of the Education and Training Summit.” The Savoy Educational Trust is an independent grant giving...

Tell us about your culinary career so far. Growing up in Olevano Romano, a small town in Italy, I helped my grandfather in our local butcher shop during the summer and my passion for cooking flourished. I went on to study Culinary Arts for five years...

Tell us about your culinary career so far. I initially worked as a commis chef in the cold and dessert section for two different restaurants when I first moved to London. After a while I decided I wanted to focus on pastry and started working at...

Tell us about your culinary career so far. I started my career at Westminster Kingsway College, where I studied Level 3 Patisserie & Confectionery. As part of my education, I had to complete five weeks of work experience at The Ritz Hotel in London...

Tell us about your culinary career so far. I have only been in the industry for three years and the Royal Air Force Club is my first job. I started as an apprentice while doing the Royal Academy of Culinary Arts level 3 at Westminster Kingsway...

Tell us about your culinary career so far. I started my culinary journey when I was 15 years old when I left school to go to college to complete a professional cookery course. I did two years there whilst working at a small local chip shop. My...