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.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
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.