Chef & Restaurant USA Magazine

Chef & Restaurant USA Magazine Issue 8 Edizione posteriore

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Welcome to Issue 8 of Chef & Restaurant New York edition.

In this edition we have a great interview with Kyle Connaughton, the Chef Owner of the three-Michelin star Single Thread Farms in California.

Vicki Denig interviews three prominent business owners in New York and talks to them about how they have navigated the Covid-19 pandemic.

We speak with James Golding who has been from the UK to NYC and back again and is now the Group Chef of the Pig Group.

We hear from Martin Berasategui. International Chef from Madrid and get an insightful piece from Chef Dan Bagnall on making a positive impact.

This month from the Institute of Culinary Education we have some fascinating articles on the multi grain powder Misugaru, Four Factors for perfecting Ice Cream and a sound way to organise your spices.

Our wine region this month looks at the New York's Finger Lakes region and we hear from Alex Schrecengost, AVP of Wilson Daniels.

Along with our Chef Interviews, Insight pieces and Ingredient section this month featuring blueberries, we hope that this edition of Chef & Restaurant gives you enjoyment, motivation and inspiration for a bold and bright future.

Issue 8 Welcome to Issue 8 of Chef & Restaurant New York edition. In this edition we have a great interview with Kyle Connaughton, the Chef Owner of the three-Michelin star Single Thread Farms in California. Vicki Denig interviews three prominent business owners in New York and talks to them about how they have navigated the Covid-19 pandemic. We speak with James Golding who has been from the UK to NYC and back again and is now the Group Chef of the Pig Group. We hear from Martin Berasategui. International Chef from Madrid and get an insightful piece from Chef Dan Bagnall on making a positive impact. This month from the Institute of Culinary Education we have some fascinating articles on the multi grain powder Misugaru, Four Factors for perfecting Ice Cream and a sound way to organise your spices. Our wine region this month looks at the New York's Finger Lakes region and we hear from Alex Schrecengost, AVP of Wilson Daniels. Along with our Chef Interviews, Insight pieces and Ingredient section this month featuring blueberries, we hope that this edition of Chef & Restaurant gives you enjoyment, motivation and inspiration for a bold and bright future.

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