the new look of GlobalChefs.com I thought it was about time
to come forward and introduce myself. I am a British chef
living and working in Chicago. Almost two years ago GlobalChefs.com
was born. I started the site as a winter project - a twelve
page "electronic" newsletter. Since then it has evolved to
an eight hundred page informational source and general good
read Allows small farms, wine producers and other industry related
businesses to showcase their products in return for literary
GlobalChefs.com is not an ego trip. Which is why I have never
placed a picture or commentary about myself within the pages
of the site. However now with the professional new look and
added new features I want readers to realize that this is
not a journal manufactured by a large organization. It remains
the work of one chef, produced with the help of others from
a home office - after a days work in the kitchen.
The mission of GlobalChefs is to write an online magazine
that reflects the thoughts of chefs and hospitality professionals.
To write about the subjects that interested us and in turn
interest our colleagues. To create a publication that is driven
by content not cash. Although the site is gauged towards people
"in the biz", food lovers are more than welcome.
Additionally we aim to provide a platform that;
Highlights the work of emerging chefs.
Offer a place for new culinary writers to practice their
craft and build a portfolio.
Provide a destination for chefs searching for international
Give unbiased confidential culinary career advice.
If you would like to contribute to the site feel free. We
gladly accept hospitality related features, food articles
(organic and sustainable, etc.), recipes and book reviews.
Contributions are accepted with the understanding that they
may be edited or have revisions requested. Featured chefs
need to be able to provide their bio, recipes, food and portrait
shots via the e-mail (although photographs can be sent using
snail mail). Featured chefs additionally need to be available
for interviews. Chefs living outside of the US are interviewed
GlobalChefs wishes to cater to the needs and interests of
its readers. So please feel free to e-mail your comments,
questions and suggestions.
Enjoy the site!