Art Culinarie!Art Culinaire
) . (on my wish list) Not really a magazine. but hard bound books with the most beautiful pictures, professional platings, and "basic instruction" gorgeous. ($60 for a year=4 books)
Food Arts is for somebody more interested in the business side of the industry with sales,marketing, PR, and even the food bits are written that tone.Saveur
would be my favorite bet, of all the "mainstream" food mags out there it is the one I would read because more than recipes and ads it talks about different cultures and countries.
Cooks Illustrated is great but can be sort of redundant for someone just graduating from culinary school. I subscribe because it fills in the gaps between professional cooking and daily home cooking (which I can't do).Gastrinomica
is by far my favorite of all food related writing. But it isn't really about cooking. It talks about food in all other genres like art made from food, poetry with food, short stories, bizare stories(like what the exploreres ate at the south pole including a recipe on penguin), and so forth. Most stories aren't written by chefs. It can be artsy and academic in its tone.
I also like Cuncina Italiano because it gives some traditional italian dishes and methods, which in my French centered world I don't often hear about.
Vogue Cooking or Fine Cooking is good for presentation ideas or if she is working in catering.