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Mike Foley – Culinary Arts Instructor

Mike Foley is an experienced Irish chef and chef instructor with more than 31 in the gastronomic industry. Learn more about his passion for the profession and how he came to his position. Read here.

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Jordan Hajek is Chef de Cuisine at Atelier by Sofitel at the Sofitel Sydney Darling Harbour hotel

Jordan Hajek is Chef de Cuisine at Atelier by Sofitel at the Sofitel Sydney Darling Harbour hotel. He began his culinary career in Australia working in renowned kitchens, including at Level 41 and Est. in Sydney, and Top Paddock in Melbourne. He then moved overseas, landing a coveted role at René Redzepi’s famed Noma in…

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André Magalhães – owner of the much-loved Taberna da Rua das Flores

André Magalhães is chef-owner of the much-loved Taberna da Rua das Flores in the bohemian Chiado district of Lisbon, Portugal. He is one of a new generation of chefs redefining traditional Portuguese food by giving this centuries-old cuisine modern update. He is also a consultant for Omali Lodge and Sundy Praia luxury eco-lodges in São…

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Smoked / fermented pumpkin with chanterelles, duck and goji – by Jordan Hajek

Jordan Hajek, Chef de Cuisine at Atelier by Sofitel at the Sofitel Sydney Darling Harbour hotel, shares his recipe for smoked / fermented pumpkin with chanterelles, duck and goji – a dish inspired by the time he spent cooking in Scandinavia, where we worked at Noma in Copenhagen.

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Bostonian Seafood & Grill by Cesare Romani

Cesare Romani, Culinary Director at the luxury The Langham, Hong Kong, shares a recipe from Bostonian Seafood & Grill, one of the hotel’s restaurants that he oversees.

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Recipe: Strawberry jam

In Spain, the strawberry season runs in the months of February and May and although some years, we also have them in January and June. Around this dates, it is a good time to prepare a strawberry jam at home. It is grandmother’s recipe, the classic jam that is served to accompany bread or toast…

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10 Days Abroad: Albania

This is the teaser for our pilot episode of "10 Days Abroad." Join us as we travel to Albania to explore their country and their culture. more …

Chef Michael Beef Tartar

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New-Old Ways in Agriculture and Farming

Monoculture and industrial farming techniques are the leading cause of environmental damage and degradation on the planet. But a group of scientists, farmers, ... more …

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"Portuguese cuisine redefined" "culinary creativity/development of tradition as a cultural necessity." "no website / no menu and still queues outside the door?" André Magalhães, chef of the famous A Taberna da Rua das Flores in the artist quarter Chiado in Lisbon, Portugal, explains it to us in an interview, more at: https://www.cookconcern.com/en/blog/post/andre-magalhaes-owner-of-the-much-loved-taberna-da-rua-das-flores/ COOK CONCERN; the media-network for chefs, restaurants and foodies
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“passion for the profession” “personal and professional satisfaction the chef career can bring” “parents need to change their perception of the industry and allow their children follow their passions and not push them towards the perceived good academic careers” Read her: https://www.cookconcern.com/en/blog/post/mike-foley-culinary-arts-instructor/ Irish chef and chef instructor Mike Foley, with more than 31 years in the gastronomic industry, in interview COOK CONCERN, the media-network for chefs, restaurants and foodies
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