Current Issue New York

Description

The definitive publication for the New York Hospitality scene. Building connections and opening discussions between Chefs and their peers. Introducing you to brands and suppliers through impactful and empowering content. Dedicated Sommelier diaries section, informative and innovative Pastry Section. Inspiring ingredients and recipes. The publication to be a part of. Content fuelled, Design led, Quality driven.

In Issue 4 of the Chef & Restaurant Magazine New York Magazine we have a great interview with the husband and wife team behind the two Michelin starred Atomic restaurant and Atoboy. We catch up with Chef Park to see if the dust has settled yet.

We profile Alaska Seafood following a recent trip with them to see for ourselves the inner workings of the Alaska Seafood industry, wild, natural and sustainable.

We feature Papilles, a stylish and intimate restaurant serving ‘cuisine vagabonds’ and the product of three talented and ambitious individuals.

We talk to Amir Gehl, the owner of Difference Coffee, and the supplier of some of the finest coffee in the world.

Our International Chef is James Knappett from the two Michelin starred Kitchen Table at Bubbledogs in London.

This months business section features another wonderful insight into the world of recruitment by business owner James Marcolin of PERSONE NYC, here looking at the importance of body language.

We have a fantastic industry outlook from Barry Tonkinson from ICE, discussing how to stay inspired and nurture talent.

Our Pastry Section this issue, feature an interview with Stephanie Prida, Executive Pastry Chef at The Pool, The Grill and The Lobster Club.

Our Sommelier Diaries is a fascinating interview with Gianluca Bisol, of BISOL wines, in association with Wilson Daniels.

We hear from Gary Hunter, Vice Principal of Westminster Kingsway College in London.

Our ingredient this edition is Chicory and then with over 10 pages of recipes to help and inspire.