For people who remember Art Culinaire from a decade or more ago, the magazine retains its emphasis on beautiful presentation photography, but the chefs interview are deeper and less predictable, demonstrating the breadth of creative inspiration in fine dining restaurants.
Four times a year, Art Culinaire magazine profiles the work of leading chefs and food and drink professionals with an eye to keeping other pros up-to-date on creativity within the industry.
Chefs featured in this issue include:
- Aisha Ibrahim of Canlis in Seattle
- Ron Rubba of Oyster Oyster in Washington, DC
- Mikael Svensson of Kontrast in Oslo, Norway
- Eric Leveillee of The DeBruce in Livingston Manor, NY
Hardcover. Strong color photography throughout.