Chef & Restaurant USA Magazine Issue 7 Edizione posteriore

In this edition, we have a great feature on writing your own cookbook. Andrew Richardson publishes some of the most creative cookery books world wide. He offers a step by step thought process - should you be writing a book, and how can you get it published.

We also catch up with Fresh Origins Microgreens to find out how they have been managing the pandemic and their thoughts on the recovery of restaurants across America. An enlightening and positive piece, and a great insight into Fresh Origins’ 1.4 million square feet of greenhouses, their products and visions for the future.

Our friends at Valrhona have not sat still. Launching a deliciously titled “Interactive Pastry Map” (who doesn’t need this in their life?) Valrhona have invited all independent restaurants, bakeries, chocolatiers, pastry shops and culinary makers to join this resource and connect people around North America with nearby, small businesses that are still operating using safe, socially distanced practices. Details of how to join can be found within our Pastry section.

Along with our Chef interviews, insight pieces and industry innovators, we hope that this edition of Chef & Restaurant gives you enjoyment, motivation and inspiration for a bold and bright future.