Chef’s Notebooks is a resource hub for chefs, restaurateurs, and hospitality professionals — blending insight, practical tools, and culinary storytelling. Created by Mark J French, author and consultant, this is where the craft and business of being a chef come together.

Access the Chef’s Toolkit – Pay What You Feel Is Fair

Rather than set a fixed price, we invite you to pay what you can or what you believe the value is worth to you.

Suggested Contributions:

  • £5 – For culinary students and those starting out

  • £15–25 – For working professionals and chefs

  • £30+ – If you’re an established chef, F&B leader, or simply wish to support the                    growth of this community

Thank you for your support —Your contribution keeps this alive, and helps with the continual development of new and training materials for the whole community.

CHEF’S TOOLKIT

An archive of extensive records and documents, developed over 30 years of global hospitality experience.

This is an ever-growing resource, adapting to support all aspects of operations for today’s leaders.

Key Resources

    • Profitability & Revenue Enhancement
    • Training & Development
    • Recipes & Menus
    • Photo Galleries
    • Forms & Spreadsheets
    • Management Development
    • Templates
    • Self-Audits and Reviews
    • Health & Safety
    • Seasonal & Promotional Items

 

ACCESS THE TOOLKIT

BOOKS BY MJF

Books crafted for today’s chefs, F&B managers, and industry leaders, supporting them to thrive in their roles.

Toolkits and documents presented are available for access with subscriptions.

Featured Titles

  • The Business of Being a Chef
  • AI for Food & Beverage Professionals
  • Fundamentals of Cookery
  • A Chef’s Guide to Effective Training

Supporting Toolkits 

(Coming Soon)

  • Ops Critical Details Kit
  • Training Kit
  • The Business of Being a Chef Kit
PREVIEW & PURCHASE

CONSULTING SERVICES

 

Customised programmes to immediately impact priority areas of your operation.

 

Examples of Solutions

    • 1 Day Operational Tune Up
    • 1 Week Operational Review
    • 2 Week In-Depth F&B Operational Workshop
    • Concept & Menu Development
    • Re-Branding and Positioning
    • Applying AI in Food & Beverage
    • Motivational Speaking
    • Customised Training
    • Recipe & SOP Development
    • Sales Enhancement

 

 

 

VIEW DETAILS

ABOUT ME

MJF Pictorial CV
Mark French is a Professional Chef with over 30 years in the hospitality industry.

He has worked in all aspects of hotels and restaurants, with both international chains and independently owned operations.

His extensive international experience includes some of the world’s most exclusive properties such as The Dorchester, London, The Waldorf=Astoria, New York, and RockResorts in the Caribbean.

He is a Master Craftsman, UK Craft Guild, was a member of the UK World Master Chefs team and received Marriott’s first “Worldwide Chef of the Year” award.

Having competed, coached, and judged in numerous international competitions, he has mentored culinary teams worldwide.

His call to action is to bring more integrity into products, and techniques on wholesome menus.