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Chef & Restaurant USA Magazine

12 issues per year View Reviews   |   Write Review From £2.75 per issue The definitive publication for the USA 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. The publication to be a part of. Content fuelled, Design led, Quality driven

WAYS TO READ Chef & Restaurant USA Magazine

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Chef & Restaurant USA Magazine  |  Issue 9  


In our newly branded UNITED STATES issue, we interview Robbie Felice who six months ago was aiming for the stars...until COVID struck. Read his fascinating story.

Hear from Dan Bagnall in this self penned piece about his life and dreams and newly opened restaurant.

James Marcolin provides another insightful piece into the hospitality industry in New York and plans for survival over winter.

Those wanting some escapism should read our interview with Jamie Tully, chef on board multi million dollar super yachts, mixing with the rich and famous and travelling the world.

The Institute of Culinary Education provides information on souring chocolate in the wake of COVID and details on their new Intensive Sommelier Training exclusively available at ICE.

For those of you looking for help and inspiration when preparing new dishes, look no further than Gastronomixs, the website that provides building blocks for your compositions. Read their story.

Adam Dulye, Executive Chef of the Brewers Association, suggests creative beer and no-cook food pairing options for reopening.

Our Pastry Section features an interview with Graham Hornigold and there is an article on the new Norohy Organic Vanilla Beans from Valrhona.

Read about the Rose Revolution in our Sommelier Diaries section, the ingredient this month is Orange and get a heap of inspiration with our pages of recipes at the end of this amazing issue.

The definitive publication for the USA 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. The publication to be a part of. Content fuelled, Design led, Quality driven
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You'll receive 12 issues during a 1 year Chef & Restaurant USA Magazine magazine subscription.

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Interesting Insight into the New York Hospitality scene

Interesting Insight into the New York Hospitality scene, always looking for new ideas, this is full of them. Reviewed 19 June 2020

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Chef & Restaurant Magazine
Annual Digital Subscription for £27.99
£47.88 Save 42%
Chef & Restaurant USA Magazine
12 Months for £32.99
£47.88 Save 31%
Chef & Restaurant Magazine
12 Months for £27.99
£47.88 Save 42%
Ristorando
12 Months for £7.99
£9.90 Save 19%