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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant NYC Magazine > Issue 2


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Chef & Restaurant NYC Magazine

(0 Customer Reviews)   |     Write Review 12 issues per year 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. The publication to be a part of. Content fuelled, Design led, Quality driven

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Issue Cover

Chef & Restaurant NYC Magazine  |  Issue 2  


Welcome to Issue 2 of the New York Chef & Restaurant Magazine.

In this issue we catch up with the enigmatic Paul Liebrandt, a chef noted for his creative flair and innovative style.

We interview Emma Bengstton who having started at Aquavit as Excecutive Pastry Chef is now the Executive Chef having quickly garnered critical acclaim.

We have a rare and exclusive interview with Marco Pierre White and have two industry opinions from Fredrik Berselius and Dan Bagnall.

Our Industry Spotlight features Nobody Told Me, a chef-driven neighbourhood cocktail bar in Manhattan.

We feature Executive Pastry Chef Nicolas Rouzaud and here from Valrhona about the world wide C3 Chocolate Competition.

Our Sommelier Diary this month comes from Raj Vaidya from Restaurant Daniel and our regular piece from Wilson Daniels features the Elvio Cogno Winery and the Hungarian Royal Tokaji.

We have a fascinating interview with Barry Tonkinson, the Director of Culinary Research and Development and the Institute of Culinary Education, Manhattan.

Our Ingredient this month is Oyster and then with a selection of inspiring recipes this is a second issue not to miss.
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. The publication to be a part of. Content fuelled, Design led, Quality driven
As a subscriber you'll receive the following benefits:

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  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 12 issues during a 1 year Chef & Restaurant NYC Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Issue Cover

Chef & Restaurant NYC Magazine   |   Issue 2   


Welcome to Issue 2 of the New York Chef & Restaurant Magazine.

In this issue we catch up with the enigmatic Paul Liebrandt, a chef noted for his creative flair and innovative style.

We interview Emma Bengstton who having started at Aquavit as Excecutive Pastry Chef is now the Executive Chef having quickly garnered critical acclaim.

We have a rare and exclusive interview with Marco Pierre White and have two industry opinions from Fredrik Berselius and Dan Bagnall.

Our Industry Spotlight features Nobody Told Me, a chef-driven neighbourhood cocktail bar in Manhattan.

We feature Executive Pastry Chef Nicolas Rouzaud and here from Valrhona about the world wide C3 Chocolate Competition.

Our Sommelier Diary this month comes from Raj Vaidya from Restaurant Daniel and our regular piece from Wilson Daniels features the Elvio Cogno Winery and the Hungarian Royal Tokaji.

We have a fascinating interview with Barry Tonkinson, the Director of Culinary Research and Development and the Institute of Culinary Education, Manhattan.

Our Ingredient this month is Oyster and then with a selection of inspiring recipes this is a second issue not to miss.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 12 issues during a 1 year Chef & Restaurant NYC Magazine magazine print subscription.
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