QUARTERLY SINCE 1986
FOUNDED BY A CHEF FOR CHEFS
For 34 years we’ve honored and preserved the contributions of the best chefs in the world inside our glossy hardbound magazine. Each issue pays homage to the professional chef and their craft as we go on-location to photograph their dishes, collect their meticulous recipes, and hear their stories. The result, Art Culinaire, a keepsake and reference point, inspires chefs throughout their careers. Please enjoy these few snippets and photographs from recent issues.
FROM ISSUE 125
Anne Quatrano and Jonathan Kallini
Bacchanalia, Atlanta GA
Redefining a Southern Belle
Story by Carol Newman | Photos by Andrew Thomas Lee
The 45-mile each way, each day commute separates Anne Quatrano’s Summerland farm from her restaurants Bacchanalia and Star Provisions. She spends her drive time productively, contemplating design blueprints for the new Bacchanalia, “In another life I was an architect. I drew them out in my head and on paper.” She also fondly reflects on the stand-out qualities of her mentor, Judy Rodgers. “I think about Judy and all of the things that she was so particular about such as filleting anchovies. It would take us five hours to perform that task on Mondays to ensure we had anchovies all week. And the way she conducted herself…we all aspire to be that good.”
Read the whole story here
FROM ISSUE 113
Lachlan MacKinnon-Patterson
Frasca, Boulder, CO
Pearl Gem
Story by Carol Newman | Photos by Marc Piscotty
“It was at The French Laundry where Mackinnon-Patterson encountered Bobby Stuckey, head sommelier at the time. “I could tell there was something special about him.” “Bobby and I both shared an interest in Italy. We both had fine dining training. We thought, ‘wouldn’t it be interesting to find out about something that we didn’t know? And to get better and better over time?’ We read about this word frasca, [friendly and informal gathering places in Friuli identified by a tree branch hanging over the portal], from the book Vino Italiano by Joe Bastianich. The idea seemed really special.” Read the whole story here
FROM ISSUE 116
Marcus Glocker, Bâtard
New York, NY
Tickling the Ivories
Story by Carol Newman | Photos by Evan Sung
“At Bâtard we have a refined kitchen. It’s a busy, lively environment with good food and good wine, and we practice great techniques.” Glocker continues to learn, sometimes from mistakes. “I had no pastry chef when we started. I didn’t hire one.” He admits, “I was stupid to think I could do everything myself. It was fine, but the door opens and you have to control it.” He rectified the situation and hired Paula Corrigan. “She’s a pastry chef who clicks with chefs. That’s rare.”
INDUSTRY SPOTLIGHT
We’re humbled by the generosity of chefs and those in hospitality who dedicate their lives to bring us memorable experiences. Chefs’ creations unite people in unforeseen and astonishing ways. And we’re compelled to connect you to this wonderful world.
FROM ISSUE 116
Rebel With A Cause
Ryan Tate searches for his next adventure
Story by Carol Newman | Photos by Cayla Zahoran
“Chef Ryan Tate wasted little time wallowing in midlife, but he was mindful when self-doubt whispered. The past several years had not been without their John McEnroe “you cannot be serious?” moments, the stuff ABC’s Wide World of Sports coined “the thrill of victory and the agony of defeat, the human drama of athletic competition.” Cooking paths, hardly linear, come with theater, highs and lows, protagonists and villains.” Get the issue here
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LATEST: ISSUE 140
Next of Cain
Chris Howell recalibrates after the Glass Fire.
Root Narrative
Hugo Ortega’s tastes preserve provenance.
Story Continuity
Mister Jiu’s transitions time and space.
