Καλώς ορίσατε!

Welcome to our “CSF int Spring edition” of which I hope you will not only find delightfully palatable thanks to our members wonderful spring recipe collection, our food stories will also whet the appetite of knowledge with an interesting look at Salmon farming from Dr Matt Palmer and a slightly different view point from our member and salmon smoker chef John Taylor

“Sustainability” within our hospitality industry has become a vital part of our lives and practices, so we have invited CSF int Ambassador Chef Juliana Romero who has spent a great deal of time and research in this field to share the latest updates and news

I am also delighted to announce that our CSF int magazine as from this issue will be featuring and focusing on a different country around the world, so this spring where better to dive straight into than the Aegean with the gastronomic delights of Greece.

A massive thank you to Chef Giannis Bratsolias ( exec chef of the Wyndham Poseidon resort ) for his efforts and hard work in bringing his culinary heritage and thousands of years of culture to all our tables

Whilst it is a pleasure and privilege to communicate and share the wonderful features and recipes with you all in this magazine, the past unprecedented disasters of the earthquakes that took away thousands of lives and livelihoods in just a few hours during the night in Turkey and Syria really do bring home the exact reason why CSF int was created

This magazine as beautiful and as pretty as it is ( a massive thank you once again to our media queen for the hard work that goes in to it) has a real mission, one that is to sell advertising and sponsorship opportunities to help raise funds for these very tragedies

The aim is to support small artisan food producers that lose livelihoods through natural disasters such as this, to retain cultural gastronomy, culinary heritage and traditional skills These in turn will have a knock on effect of safeguarding culinary tourism, allowing the beating heart of a community and a true identity of a country through its food to survive for the next generation to come

Thank you all for your valued contributions and continued support

Alan Coxon President of CSF int

Announcement To All Chefs!

David hopes to include at least one CSF Junior Bakery Members, this will be a demonstration led with an element of hands on workshop

To help David understand the size of venue required, location with the right equipment, he would like to understand what dates would work for people later in the year

To register your interest please send an email with your preference of date of the event to: davidmizon@yahoo co uk