January/February 2015 Table of Contents

The Bird is the Word
Kitchens are keeping classic chicken dishes alive and celebrated with their innovative recipes.
Libation Sensations
The perpetual evolution of these culinary masterpieces is allowing mixologists to be craftier than ever.
Checking In
The first ever Virgin Hotel and its four internal restaurant concepts redefine what it means to dine away from home.

Chef Educator
Are You Alive in the Digital Space?
With the rise of technology and social adoption, the restaurant industry is finding its place in an online world.
Mapping a Menu
When it comes to conceptualizing a restaurant, the menu is your bread and butter, and the right development can make your establishment the cream of the crop.

Equipment Solutions
NAFEM Showcase
There's Value in Versatility
Freezers Go on an Energy Diet

Publisher's Message, Industry Voices, News Bites Recipe Cards
Last Word

Chef Magazine January/February Digital Issue

• Table of Contents
Publisher's Letter
Digital Edition

Click HERE for the 2015 Editorial Calendar


Subscrine Newsletter