In our latest profile Jock reflects on bad boarding school food, finding his vocation and building ovens in the desert.

Chef and catering consultant Marcus Moore reflects on a career spanning 30 years, 4 countries, and some of the world’s best kitchens.

In our first I AM CHEF profile, Black Hat chef George Hill recounts his baptism of fire as an apprentice in London’s Cumberland Hotel.

Every kitchen has a story, and I AM CHEF gives you the chance to share yours.