Chef & Restaurant USA Magazine Issue 9 Edizione posteriore

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.