For the cover feature of its October issue Restaurant magazine sets out to answer that question by going in search of the hidden heroes of the kitchen, finding eight head chefs who are used to running their bosses' establishments while they are away and faithfully maintaining the high standards set.
"They don’t own the restaurants, and these head chefs certainly don’t want to take the credit for the risk and sacrifice put in by the owners in establishing their places. Yet, at Restaurant, we think it is important they gain some recognition for their work," say the magazine's William Drew and Stefan Chomka.
Find out what the head chefs for Blumenthal, Wareing, Atherton, Simon Rogan, Sat Bains, Tom Kerridge, Bruce Poole and Fergus Henderson think about their bosses, what they've learnt and what their responsibilities are in this exclusive feature.
For a closer look at the relationship between head chef and boss you can also see our exclusive video on site tomorrow.
Restaurant magazine, out tomorrow also includes:
- A focus on family-run restaurants
- A business profile of Dishoom
- Pearls of Wisdom from David Everitt Matthias, chef-patron of Le Champignon Sauvage
- An extract from Nicholas Lander's book The Art of the Restaurateur
- Anthony Demetre on the new-look Wild Honey
- How to make Lancashire Hotpot
- Guide to the Restaurant Show
To subscribe to Restaurant, click here.