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LATEST FROM THE LIBRARY
Brazilian Coconut Chicken with Lime, Toasted Farofa & Purple Amaranth
Chicken breast marinated with cumin, chilli, turmeric and coriander, then seared and finished in a fragrant coconut, tomato, ginger and chilli sauce. Lime adds freshness while toasted cassava farofa provides a distinctly Brazilian textural contrast. Purple amaranth microgreens bring a dramatic final colour accent.
THE CHEF'S TOOLKIT
THIS WEEK’S FLAVOUR NOTES
Smoke – The Transformation Layer
From cold and hot smoking to barbecue, wood-fired cooking and the modern smoking cloche, smoke can whisper or roar.
The skill is knowing which the ingredient needs.
Behind Chef’s Notebooks
Mark J French is a chef, hotelier, author and consultant with more than 35 years’ experience across international hotels and restaurants, including The Dorchester in London, the Waldorf Astoria in New York and RockResorts in the Caribbean.
A UK Craft Guild Master Craftsman, former member of the UK World Master Chefs team and recipient of Marriott’s first Worldwide Chef of the Year award, he has spent his career developing people, systems and practical solutions.
Chef’s Notebooks brings that working knowledge together—recipes, flavour, operational tools and professional insight designed to support chefs, hospitality leaders and serious cooks.