Empower your students –

Give them The Chefs’ Knowledge
New Book Out Now!
Being a chef student is not easy. The standard textbooks are designed for college and, as many older chefs will testify, those same texts tend to remain on the shelves in their working lives untouched and unremembered. That’s sad because the standard textbooks are good books.

The Chefs’ Knowledge is a different kind of book. It has been written as an introduction to the world of cooking professionally and is, in every way, a book for work. It contains advice for working as a chef and also, crucially, contains 100 dishes every chef should know. The recipes have been written not as student versions but as real, working, versions that can be used at work. And they’ve been written by working chefs who are experts in their field.


These working recipes are the best of their kind and contain often secret techniques that are rarely disclosed. This sort of knowledge often takes years to learn and can sometimes only be learnt at work in very top restaurants. But, now, one book contains all the advice a young chef needs to get on and be a success.

Owning, and reading, a copy of The Chefs’ Knowledge gives a young chef an incredible advantage when it comes time to get that first job. Armed with the incredible amount of knowledge given in the book every chef that reads it can make decisions more easily and have a greater understanding of what is required of them and the opportunities that await them.

Every college needs to have multiple copies of The Chefs ’Knowledge in the library and available to pick up by students.

The Chefs’ Knowledge is the product of many years of painstaking research by The Chefs’ Forum team and is a true reflection of the commitment we have to empowering young chefs through education – our Chefs’ Forum Academies – and through our prestigious and iconic events where top chefs work with students to teach them first-hand.

Click below to buy your students their copies today!

Order Now For Just £29.99

At The Chefs’ Forum we understand how hard it is for colleges to teach chef students the basics of cooking professionally. We also understand, from our work with chefs, how hard it is for them to train chef recruits – especially at the moment.

For that reason, we have designed and produced our first ever book for student chefs called The Chefs’ Knowledge – The Modern Culinary Repertoire.

You can pre-order now to take advantage of a big discount for early adopters.

We want every catering student in every college, private training institution, as well as junior chefs in all kitchens in all sectors to have a copy of this ingenious ‘go-to’ guide for modern cookery, truly reflecting what employers need them to know, as they have all contributed to it.In publishing this book, we have made massive strides towards bridging the gap between education and industry and the chefs now feel like they are involved in shaping what students are learning in colleges – This is so very positive and was very much needed.

James Martin Foreword

Celebrity chef James Martin has written a brilliantly detailed foreword, letting young chefs know the importance of learning the basic skills needed to work in good kitchens and that they need this as early as they can get it.

"All of the brilliant chefs who kindly give up their time to teach in our colleges as part of The Chefs' Forum Academy programme of curriculum enrichments, have contributed to the book. They have also giving their personal take on how best to create the perfect version of each recipe featured, as well as handy expert hints and tips on how best to work with various ingredients.

This is 'money-can’t-buy' insider information that updates and enriches the curriculum and is available to your students and junior brigade members in one brilliant, portable publication, that can act as a constant reference guide to modern recipes and cooking techniques.

The book, published by Chefs’ Forum Founder Catherine Farinha and written by Chefs’ Forum editor Chandos Elletson, is both a guide to overcoming the hurdles of moving from student into the industry and a comprehensive list of the 100 dishes every chef should know - with recipes written by leading chefs..

Each interview and each dish is a lesson in itself and the reader of the book will have at their fingertips a unique opportunity to master the skills required to really make it as a chef from the start."

The Chefs’ Knowledge is the perfect book for chef students because it is so much more than a text book. This is deliberate. We wanted to produce something that a chef graduate can use to make their start in professional cooking as seamless as possible. To do that we enlisted a stellar group of chefs to reveal their secrets to success and divulge the tips and processes that make their recipes the best of their kind.