Chef Studio is a practical resource for working chefs and hospitality operators who want clearer thinking, better systems and stronger kitchens. It brings together professional insight on leadership, menu development, staffing, service control, kitchen organisation and food judgement, with the aim of making day-to-day kitchen life more consistent, more profitable and rather less chaotic. Whether you are running a brigade, stepping into senior responsibility or trying to tighten the nuts and bolts of service, Chef Studio is built to help you think more clearly and work more effectively.
Alongside its articles and seasonal writing, Chef Studio offers chef-led guides, tools and frameworks shaped by real experience in professional kitchens. From opening procedures and pass control to flavour, ingredients and cost awareness, the content is grounded in the realities of service rather than theory for theory’s sake. It is a place for chefs who care about standards, want practical answers, and still believe good cooking begins with sound judgement, proper organisation and knowing what is actually in season.
Safe Plates: Mastering Dietary Compliance is a practical professional guide to allergen management for chefs, managers, educators, and food-service operators. It covers the legal frameworks across the EU, UK, and US, while focusing on what matters in real kitchens: communication, systems, training, case studies, and everyday working discipline. It is built to help hospitality teams move from vague awareness to safer, clearer, and more reliable service.
Chef Ian McAndrew’s career spans both traditional publishing and independent digital work. His established in-print recipe books are available to read online through CKBK, while his later eBooks, technical guides, and autobiography are published exclusively on ChefYesChef.
Ian McAndrew’s memoir, Just Call Me Chef, traces over five decades in professional kitchens, from a working-class childhood in County Durham to Michelin-starred success in London. With humour and honesty, he reveals the pressure, sacrifice, and joy behind a life spent cooking at the very top.
PRINTED EDITION
Ian McAndrew’s more recent writing is published independently on ChefYesChef. These eBooks and guides reflect his later thinking and experience, focusing less on recipes and more on judgement, systems, and how professional kitchens actually function. Written without compromise or external influence, they are practical, experience-led works intended for cooks who want clarity, control, and deeper understanding rather than trends or shortcuts.
A straightforward, practical 60-minute audit for real UK kitchens. This digital guide walks you through stock, purchasing, menus, labour, energy, and waste to reveal where cash is leaking and how to plug the gaps quickly. No jargon, no gimmicks, just a simple routine you can repeat weekly to protect your margins and keep service afloat.
The Salt Spectrum is a professional guide to understanding salt as a tool of control rather than taste. Written for chefs and serious cooks, it examines how salt affects flavour, structure, and safety, replacing folklore with clear frameworks for judgement, restraint, and deliberate decision-making in real kitchens.
The Mechanics of Oil is a professional guide to understanding how fats behave in real kitchens. Written for chefs, it explains structure, stability, heat, and failure through cause and effect, not rules. This is not a buying guide or nutrition manual, but a book about judgement under pressure.
Service Pass Control is a professional Standard Operating Procedure for kitchens under pressure. It defines how authority, order flow, and pace are controlled at the pass during live service. Written for experienced chefs and operators, it formalises what good kitchens do instinctively, reducing negotiations, unnecessary remakes, and service breakdowns when volume and pressure rise.
Most kitchens don't have an opening procedure. They have a habit. Usually one person's habit, never written down, never properly handed on. This document changes that. A complete, sequenced opening procedure for professional kitchens, built for the days you're not there. Five phases, defined standards, full templates. Your standards, running without you.
Chocolate rewards precision and punishes inattention. This guide covers everything that matters: what you're actually buying, how chocolate behaves and why, tempering, ganache, baking, pairings, and storage. It's not a pastry manual and it's not a recipe book. It's a practical guide for any cook who wants to stop guessing.
Safe Plates is a practical guide to allergen management for chefs, managers, educators, and food-service operators. Covering EU, UK, and US frameworks, it combines legal clarity, real-world case studies, and ready-to-use tools to help kitchens build safer, more inclusive, and more reliable service.
Award winning Chef Ian McAndrew shares some delicious recipes for you to try
Essential cookies required for the site to function. Cannot be disabled.
Cookies that help us understand how visitors use the site.
Cookies used to deliver relevant advertisements.
Privacy Policy Terms of Service