Yacht Chefs Magazine - Part 36

No Comments on New Provisioner added – Eric Primeur 59

New Provisioner added – Eric Primeur
Galley News, Provisioners, What's New, Yacht Chef News July 9, 2014 , by yachtchefs
Just added a new provisioner to website listing at http://www.yachtprovisioningservice.com/eric-primeurs-cote-dazur Steve and Eric based in Antibes in Marche […]
No Comments on Food Safety & Hygiene Level 2 for Catering – City & Guilds Accredited 435

Food Safety & Hygiene Level 2 for Catering – City & Guilds Accredited
Food Hygiene, Galley News, Tips & Advice, Training & Education, What's New, Yacht Chef News, Yacht Industry News July 4, 2014 , by yachtchefs
Food Safety & Hygiene Level 2 for Catering – City & Guilds Accredited Try online – […]
No Comments on Duck with pancetta, beetroot puree, pickled pear and liquorice salt 620

Duck with pancetta, beetroot puree, pickled pear and liquorice salt
Food, Main Course, Recipes July 4, 2014 , by Sarah Knights
Thanks to chef Sarah Knights for this recipe. Ingredients Skin of 4 duck legs 2 duck necks (chopped) 4 […]
No Comments on MLC – MARITIME SHIP'S COOK CERTIFICATION 492

MLC – MARITIME SHIP'S COOK CERTIFICATION
Galley News, Ship’s Cook Certificate, Slider, Tips & Advice, Training & Education, Yacht Chef News, Yacht Industry News June 23, 2014 , by yachtchefs
As of the 7th August 2014 all chefs aboard commercial vessels who cook for 10 or more […]
No Comments on Slow Food- what's it all about? 44

Slow Food- what's it all about?
Cook Books & Guides, Food, What's New May 25, 2014 , by yachtchefs
Slow Food was founded to counter the rise of fast food and fast life, the disappearance of […]

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