How we work with chefs

A Food'n'Chef story is a portrait of a chef, told in their own words, with one or more of their recipes. It costs the chef and the restaurant nothing, and nothing is published without the chef's approval.

1. The visit

We come to the restaurant at a quiet hour and spend about two hours in the kitchen. We photograph the chef at work, a portrait and the dishes the chef chooses to cook for the story.

2. The interview

We talk about where the chef grew up, how they came to cooking, the people who taught them and the food they cook today. The story is written in the first person from this conversation. We edit for clarity and keep the chef's voice and facts.

3. The recipe

The chef gives us the recipe as the restaurant cooks it. For many dishes our editors also write a home version with ordinary equipment and supermarket ingredients; it is marked as such and checked against the chef's version.

4. Approval

Before publication the chef reads the story and the recipe and tells us what to correct. After publication the chef can ask for a correction at any time.

5. After publication

The story stays in the magazine. The chef and the restaurant may share it and link to it freely. Using the photographs elsewhere — on a menu, a website or social media — is possible with a licence: write to us. See photo licensing.

Would you like to be featured?

Chefs, pastry chefs, bartenders and home cooks with a story are welcome. Write to [email protected] with your name, your restaurant or kitchen, the city and a few words about your food.