Chef & Restaurant USA Magazine Issue 3 Edizione posteriore

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. Inspiring ingredients and recipes. The publication to be a part of. Content fuelled, Design led, Quality driven.

In this issue we interview Kazushige Suzuki, head chef at Sushi Ginza Onodera NYC, which has just been awarded two Michelin Stars.

We meet with Executive Chef Jack Logue of The Clocktower in the New York Editon Hotel.

Our supplier profile is Fresh Origins, America’s leading grower of Microgreens and edible flowers.

We feature International Chef Ben Murphy, the talented 28 year old who is reimagining one of London’s landmark restaurants in his own image.

To dress or not to dress, that is the question. Claire Bosi looks at the importance of dressing a restaurant properly.

Our business spotlight this month features Night Music NYC, an all vegan indian inspired restaurant.

With the ban on the sale of Foie Gras being passed, we hear from Mike Logut and an ethical alternative.

Chef Dan Bagnall provides an inspiring piece on one of the hospitality industries leading problem, waste.

From rural butcher to You Tube superstar…International chef Scott Rea.

In The Pastry section we have a wonderful interview with Tyler Atwell, Pastry Chef at Lafayette.

We look at an amazing new app just released from Valrhona, delivering an interactive platform that offers technical expertise and customizable tools for recipe development and innovation at the touch of a button.

In the Sommelier Diaries, we interview Hugh Davies of Schramsberg.

Our ingredient this month bought to you by Gastronomixs is the Pear.

Then with recipes including Daniel Humm, Fredric Bau and Fresh Origins, this is another issue not to be missed.