November/December 2014 Table of Contents

Farming a Kitchen
From a tiny plot of land, Chef Eric Skoken has cultivated an agriculturally supported community.
Coffee Grows Up
Restaurants are raising the bar by integrating complex coffee programs into their menus.
Vegetarian Dishes Across Cultures
Just because it's meatless, doesn't mean it's boring. These chefs are finding exciting newness in worldwide vegetarian dishes.
Sweet Sips
Chefs turn to drinkable delights for their dessert menus.

Chef Educator
Leaving a Virtual Footprint
Perpetually evolving technology is providing an optimal relationship between restaurants and their customers.
Food for Thought
Food safety basics must be a fundamental part of the kitchen culture.

Equipment Solutions
The Hot Beverage Buzz
Induction Cooking Gets Specialized

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

Chef Magazine November/December Digital Issue

• Table of Contents
Publisher's Letter
Digital Edition

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