The places where MasterChefs work range from some of the very best and well known hotels from London to Gleneagles. They can be providing banquets for some hundreds of persons at once, or be a single table restaurant providing a dinner party for no more than a dozen appreciative dinners. They may be hotels large or small, restaurants modern and restaurants with low ceilings and oak beams. Or they may be an outside catering company working to the highest standards, and even working in the educational sector as lecturers passing on their skills and promoting great food and an understanding of our professional to the next generation of chefs. Some establishments are owned and run by the member, others are managed by members on a daily basis. Some members run brigades of many chefs, others work with just a few part time assistants. But all members, and all establishments have one thing in common - A passion for creating wonderful interesting dishes from excellent ingredients and providing menus with excellent service.