July/August 2015 Table of Contents

Features
Across the Board
With the help of research and marketing boards, chefs are utilizing different proteins in new ways, particularly with charcuterie plates.
Clearing the Sea
The global fishing industry is one muddied in coastal waters. Is transparency in sight?
Regional Routes
In an industry saturated with upscale menus, we take the road less traveled across America to find the essense of a no-frills meal.

Chef Educator
Another Dimension
3-D printers allow chefs to showcase creativity through a new level of digital craftsmanship.
Side Effects
With a foundation in French cuisine, Louise Hoffman takes vegetarian side dishes to the next level.

Equipment Solutions
Trucking Along
The Science of Waste Management

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

Chef Magazine July/August Digital Issue

• Table of Contents
Publisher's Letter
Digital Edition


Click HERE for the 2015 Editorial Calendar

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