Magazines » Professional Cooking

Quarterly publication including vegan recipes, news, advertising for vegan/ethical companies, dietary advice, book and product reviews, vegan groups, etc.

Issues contain wine and spirits reviews, regular columns and features on effective management techniques, staff training and restaurant marketing, as well as articles covering all aspects of food and beverage procurement, presentation and service. Also profiles the country's top restaurants.

The "ideas" magazine for American chefs. We present the industry with a "textbook" of ideas and information to enhance profit on the plate. From ingredients to cooking methods, from dish presentation to service, Chef exposes your products to the heart of creativity and development.

The magazine focuses on the challenges of launching and growing a restaurant, whether it's a new location or an established operation. The purpose of RS&G is to offer practical information on how to start and grow a restaurant business.

Chef Educator Today, the official publication of the Foodservice Educators Network International (FENI), serves culinary and baking/pastry instructors at more than 600 postsecondary (college level) and thousands of high-school foodservice-training programs throughout the United States and worldwide.

Helps readers understand the forces shaping the market. Includes special reports, forecasts and trends, the Top 100, annual company profile, and the year in review.

SPOTLIGHT MAGAZINE is a general interest publication for residents of Westchester and Rockland counties of New York, Northern New Jersey, Southern Connecticut, Manhattan, Long Island and the Hudson Valley. It focuses on the current issues, the innovative trends, the big people on the scene, what ...

Serves the field of food service in schools and colleges, hospitals and nursing homes, contract feeders and inplant operators.

Now in its 20th year of publication, this is a standout in the gourment retailing marketplace. Written exclusively for retailers of gourmet foods and the culinary products that they also sell, Fancy Food's tabloid format delivers editorial and graphics with added impact for readers and advertisers.

Targeted to owners, operators and staff of restaurants, schools, health care facilities and other volume operations. Emphasizes recipes, food preparation, kitchen techniques, foodservice equipment, and management. Feature a profile of a successful foodservice operation every month.