Chef & Restaurant USA Magazine

Chef & Restaurant USA Magazine Issue 2 Edizione posteriore

English

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.

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.

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