“It’s fair to say that a lot has changed in cheffing over the course of the past 40 years. From the dominance of classical cooking in the 80’s and the rise of nouvelle cuisine in the 90’s, to the foams of the early noughties and now the fashion for foraging, we have been on a huge gastronomical journey that has helped to hone and define the very essence of our Industry today.
“For me, it’s about keeping your eyes open to new ideas – inspiration comes from many different places, be that travelling to different countries or reading about the latest culinary trends. As chefs, we are also storytellers, responsible for taking customers on a journey through our food, and engaging their senses. There is story behind every dish, and as chefs it’s our job to tell it – to craft the story behind every plate.
“In the first of the series ‘CHEF® presents: 40 Seconds with Régis & Jacques Marcon’, we give you a glimpse into the working lives of this acclaimed father-and-son chef team, who are famous for serving stunning, innovative dishes in their 3 Michelin starred restaurant in St-Bonnet-le-Froid, France. They’re inspired by the wonderful natural landscape around them, serving locally-sourced, seasonal produce, expertly prepared with the skill honed by Régis over 30 years of kitchen experience and passed down to Jacques.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
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