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About Yes Chef Magazine

Yes Chef Magazine is an entirely new concept in food and drink publishing. There are many excellent magazines aimed at the catering professional, and even more at the enthusiast consumer ‘foodie’ market, but Yes Chef Magazine is different.

Yes Chef Magazine spans the divide between the food professional and the food enthusiast,  marrying together the questing, investigative spirit of the greatest chefs and the aspirations and ambitions of the talented amateur cook or, indeed, the lover of fine food and wines who simply wants an insight into the secrets of the world’s finest cooking. Millions tune in every week to Delia, Jamie, Gary, Ainsley et al. and the flight of exotic ingredients from supermarket shelves demonstrates their willingness to experiment. 

Yes Chef Magazine is moderated by an editorial board consisting of a team of well-known and respected chefs who have achieved success in one of the industry’s most demanding disciplines. They will oversee the magazine’s content, approach and tone to ensure that the reader, whether professional or enthusiastic amateur, gains real insight into everything from ingredients to techniques, mis-en-place to service.

In this way Yes Chef Magazine plans to provide the most original, accurate and up-to-date information for readers to use in their professional and private kitchens.

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