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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > General cookery and recipes > Culinary Magic: Recipe for a Witch
Culinary Magic: Recipe for a Witch

Culinary Magic: Recipe for a Witch


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About the Book

A cook book for men, specifically Witches who are men. Preparing food the wiccan way for a your mates, for that special friend, or for a whole coven at a seasonal ritual event. Herb lore and some special potions recipes are included. Prepared by a leading chef who owns his own restaurant in Wales.

About the Author :
Malcolm Campbell, chef and practicing witch, started humbly working two jobs a day as a dishwasher at a Diner and Beach Hotel. Discovering a natural talent for food preparation and intuitive ingredient combinations, he rapidly progressed through chef's assistant, griddle manager, and finally attended Staffordshire College full time in 1992, enrolling for the Professional Hospitality Diploma. He excelled, achieving student of the year and represented the College in regional cookery competitions. Completing the NVQ3 Advanced Diploma in French Cuisine, he entered the world of cuisine as a competent chef, moving up through the ranks to become Head Chef at the Grand Hotel in Brighton. 1996 Campbell answered the call for King and Country and joined the British Army as a soldier and chef. Declared his toughest challenge, never the less, he graduated as Gentleman and Non-Commissioned Officer in 1999 and returning to civilian life, opened a catering business. At age 34 he altered course and attended University full time, graduating in 2008 with a degree in Microbiology and took a position in Neuropathology in Oxford, working in the Pediatric Coroners and Forensic department of the John Radcliffe Hospital. During this time he continued to cook and to write, publishing his first book on French Cuisine in 2009. 2012 saw Campbell leave the forensics team and return to the kitchen, taking up a position as Sous Chef in a 3 star Hotel in Shrewsbury and one year later, moved permanently to Wales, taking over a very busy Golf Course kitchen as head chef. Today Campbell is a family man, owns his own 5 star restaurant, writes, advises on French Cuisine and is also active in a local wiccan group. Degree: BSc Hons Biomedical Science: Staffordshire University Sept 04- July 08 Specialised in Microbiology and became State registered with the Health Professions Council in 2009 Advanced diploma: French Cuisine: NVQ 3 Stafford College Sept 92- July 94 Being the only student on the course, I received one to one training from the senior lecturer in charge of catering at the college, on the complete works of A. Escoffier This was an extremely advanced unique course that instilled impeccable standards National vocational qualifications: NVQ 2 Food production and preparation RIPHH Food handlers (Hons) RIPHH Intermediate (Hons) NVQ 2 Customer Silver service Awards: Student of the year award Outstanding contribution to food preparation and cookery 1993 Regional chef of the year awards 1993, MEB, 1994 British gas Combined services culinary arts awards 1998, 1999 British guild of chefs award 1998 British Army Chef of the year awards (finals) 1997, 1999 Medals in French cuisine: Silver 1998 Aldershot, Silver 1999 Portsmouth Silver best in class 1998 fish cuisine, Bedford


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Product Details
  • ISBN-13: 9788792632135
  • Publisher: Whyte Tracks Publishing
  • Publisher Imprint: Mill House Publishers
  • Height: 178 mm
  • No of Pages: 180
  • Weight: 300 gr
  • ISBN-10: 8792632130
  • Publisher Date: 01 Oct 2012
  • Binding: Paperback
  • Language: English
  • Sub Title: Recipe for a Witch
  • Width: 254 mm


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