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  • Website Food Inspiration

Food Inspiration Magazine

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.

The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.

Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.

INT22 Smart cooking & kitchens

INT22 Smart cooking & kitchens

  • INT21 No waste

    INT21 No waste

  • INT20 Plant centric

    INT20 Plant centric

  • INT19 Food and healthcare

    INT19 Food and healthcare

  • INT18 Reach of the chef

    INT18 Reach of the chef

  • INT17 Vote food

    INT17 Vote food

  • INT16 Menus of change

    INT16 Menus of change

  • INT15 Reconnect

    INT15 Reconnect

  • INT14 Casualization

    INT14 Casualization

  • INT13 Future cooking

    INT13 Future cooking

  • INT12 Understanding the millennials

    INT12 Understanding the millennials

  • INT11 Ownership to Usership

    INT11 Ownership to Usership

  • INT10 Plant Based

    INT10 Plant Based

  • INT09 Psychology

    INT09 Psychology

  • INT08 Reinventing Traditions

    INT08 Reinventing Traditions

  • INT07 Foodtopia

    INT07 Foodtopia

  • INT06 Seduction

    INT06 Seduction

  • INT05 Shift Happens

    INT05 Shift Happens

  • INT04 Food & Responsibility

    INT04 Food & Responsibility

  • INT03 Food & Trends

    INT03 Food & Trends

  • INT02 Food & Farming

    INT02 Food & Farming

  • INT01 Food & Tech

    INT01 Food & Tech

The Peruvian top-class chef Virgilio Martínez works from his roots. This is one of the reasons why he is one of the masters of the new Peruvian cuisine. He gets his inspiration from the Andes, the Pacific Ocean and the Amazon. At his one Michelinstar restaurant Central in Lima,

 

Virgilio serves dishes that are based on Peru’s various elevation levels and ecosystems. Martínez is passionate about exploring new, yet unknown ingredients, which can offer even more wealth to the local cuisine.

Located in Moscow, this restaurant ranks 18 on the 2016 list of the list of the World’s 50 Best Restaurants. The young avant-garde chef prefers, above all, to work with tubers, beets and root vegetables.

Vladimir Mukhin boasts that borscht flows through his veins. His family has brought forth numerous world-famous chefs, which explains from where he gets his love and passion for the avant-garde Russian cuisine. He personally gathers the vegetables prepared at his restaurant White Rabbit from all parts of Russia.

In the garden of his two-starred restaurant Mirazur on the Côte d’Azur 36 varieties of vegetables, herbs, flowers and fruit are grown. The restaurant does not feature a menu; the dishes are based on the ingredients that are ready to be harvested at that moment. As a result, not all tables will be offered the same dishes.

The Argentinean chef Mauro Colagreco grew up in the kitchens of great French mentors such as Alain Passard, Alain Ducasse and Bernard Loiseau. Vegetables comprise the larger part of his dishes, supplemented occasionally by a bit of fish or meat.

We asked three acclaimed chefs about their vision on veggies during Chef's Revolution 2016 . How do they see the role of vegetables, herbs and fruits in the modern day restaurant? This is what they told us.

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INT22 Smart cooking & kitchens

INT21 No waste

INT20 Plant centric

INT19 Food and healthcare

INT18 Reach of the chef

INT17 Vote food

INT16 Menus of change

INT15 Reconnect

INT14 Casualization

INT13 Future cooking

INT12 Understanding the millennials

INT11 Ownership to Usership

INT10 Plant Based

INT09 Psychology

INT08 Reinventing Traditions

INT07 Foodtopia

INT06 Seduction

INT05 Shift Happens

INT04 Food & Responsibility

INT03 Food & Trends

INT02 Food & Farming

INT01 Food & Tech