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A real chef's magazine

post #1 of 9
Thread Starter 
Does anyone know of any professional magazines for Chefs. Not the hobby cook who doesn't know the difference between a hollandaise and a sabayon. One that focus on our industry and the new ideas coming into it. Let me know, thanks
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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post #2 of 9
There is Art Culinaire. It's a hardcover magazine (book) that comes out a couple times of year. Lots of great ideas, but I find the food to be very "fussy", over manipulated. Though I haven't read it in a long time. My favorite mag. is Food Arts. Not tons of recipes, but lots of great articles about trends in food and drink, and a lot of spotlights on seasonal cooking, etc.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #3 of 9
I second Pete's recommendation.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #4 of 9
Here is a free subscription to Food Arts: http://www.google.com/url?sa=l&ai=BK...3Deid%3DW02GLE

Merry Christmas and Happy Holidays
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #5 of 9

magazines

There are another two trades in addition that I like...Plate magazine, and Chef's, both of which are available free to working chefs and easy enough to find on the internet with a search.
If no one will follow you, you can't be the leader.
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If no one will follow you, you can't be the leader.
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post #6 of 9
In the UK it's Restaurant magazine; in France, l'Hotellerie.
--
Chris Ward
"Eat it all up! There's children starving in Africa who'd be glad to have that!" - My mother.
"Do you want some of this? The dog doesn't want to eat it so you can have it." My SO's mother.
Cooking and living in Provence, France
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--
Chris Ward
"Eat it all up! There's children starving in Africa who'd be glad to have that!" - My mother.
"Do you want some of this? The dog doesn't want to eat it so you can have it." My SO's mother.
Cooking and living in Provence, France
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post #7 of 9
Thread Starter 
Thanks guys, I've ordered the food art and hopefully it is what I am looking for. Incidently, I have found a book on the history of food and I think it is a must read! It's called Food, A culinary history. Check it out. Just doing a tit for tat. Thank you again.
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #8 of 9
Another possibility, also free to the trade, is Santé. http://www.santemagazine.comIt is totally geared to the restaurant professional, and has a good deal of space devoted to the bar and wine as well as FOH and BOH management issues.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #9 of 9
I heartily agree on the reccomendations for Food Arts and Sante. The other one I read is National Culinary Review, the mag of the ACF. With these three, I keep up to date on all aspects of the industry.
We have done so much with so little for so long, we can now do almost anything with almost nothing. Dave Marcis

Eat Well
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We have done so much with so little for so long, we can now do almost anything with almost nothing. Dave Marcis

Eat Well
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