The International Journal of Gastronomy and Food Science - the first scientific publication to combine gastronomy and science - has published its second issue, establishing itself as a benchmark communication forum for chefs and scientists across the six continents. The journal was created after Mugaritz - restaurant headed by chef 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 and restrict access – 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.
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