It’s a New Year and chefs are already taking down the celebratory decorations and planning for the year ahead. CHEF consultant Andrej Prokes, former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, discusses ways to make the most of the next 12 months ahead.
“Once Christmas has finished, it can be all too easy to think that the busiest time of the year is over. However, with a good strategy in place, it’s possible to make the most of other foodie dates in the diary and make every month count.
“Rather than relying on the naturally busier periods such as Valentine’s Day and Mother’s Day, there are many more low-key opportunities that could help to drive footfall.
“With a strategy in place to target key event dates, busy chefs just need to have the right ingredients lined up to make light work of the opportunities ahead.
“Take the CHEF Authentic Asian Liquid Concentrate for example, which can help make serving a whole range of delicious dishes for Chinese New Year even easier (16th February), or the CHEF All Natural Beef Stock, perfect for British Pie Week (5-11th March).
“Other dates to remember in 2018 include National Curry Week (9-15th October) and National Vegetarian Week (14th-20th May), not forgetting St Patrick’s Day (17th March), Wimbledon (2nd -15th July) and of course, the forthcoming Royal Wedding (May 2018).
“Ultimately, with a year full of opportunities, discovering simple time-saving solutions is vital for busy chefs. Here’s to a successful 2018.
CHEF All Natural Stocks are available to buy now. Contact the CHEF team at 0800 742 842 or visit www.nestleprofessional.co.uk/our-solutions/chef for more information and stockists.
