Explore Chef’s Notebooks
Choose the resources that match what you want to learn, use or build.
Learn
Recipes, Flavour Notes, culinary techniques and professional insights.
Start here for free resources, weekly Flavour Notes, recipes, podcasts and professional insights.
Use
Operational tools, checklists, templates, audits and training resources.
Put knowledge into practice with professional tools, training files and operational guides.
Build
Books, specialist collections and consulting support for hospitality professionals.
Go further with publications, specialist resources and professional consulting support.
FROM THE RECIPE 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.
THIS WEEK’S FLAVOUR NOTES
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Recipes worth keeping. Collections made for cooking.
Practical themed recipe collections for cooks who enjoy exploring a subject in greater depth. Created with professional culinary discipline, but designed to be straightforward, approachable and enjoyable to cook from.
THE CHEF'S TOOLKIT
Practical checklists, templates, training resources and operational tools developed through more than 35 years in professional kitchens and hospitality.
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.
CONSULTING
Independent hospitality consulting built on more than 35 years of international hotel, restaurant and F&B experience..
