Cookbook Confidential: How to Break into the Restaurant Industry
Join Duck & Waffle’s Dan Doherty, Bone Daddies’ Ross Shonhan and The Palomar’s Zoe Paskin as they share their top tips on how they got to where they are today.
Dan Doherty is Group Executive Chef at Duck & Waffle, London’s first upscale 24-hour restaurant. His achievements have been honoured in the form of prestigious awards and accolades, including the title of Rising Star Chef, which he received at the 2013 Tatler Restaurant Awards. His latest book is Toast Hash Roast Mash.
Ross Shonhan is not your typical ramen master: he grew up on his family’s cattle farm in Queensland, Australia, where he learned to appreciate fresh, natural produce and quality home cooking. In 2012 he pioneered the accessible Japanese food movement in London with the launch of the very first Bone Daddies in London’s Soho with a new site in Victoria under construction and more in the works.
Zoe Paskin is Managing Director of acclaimed restaurant The Palomar which has been named Best Restaurant by GQ, Tatler and Observer Food Monthly, to name just a few.
Cookbook Confidential is an ongoing series of events celebrating the best of food and drink writing, in association with Octopus Publishing Group and delicious. magazine.
Venue: The Auditorium at Foyles, Level 6, 107 Charing Cross Road
Tickets: £10 per ticket, including a complimentary glass of wine. Simply add the required number to the basket below.
Please note, no physical tickets will be issued, the email confirmation you receive is proof of your booking.
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Ross Shonhan; Tom Moxon