SUBSCRIBE!

Get the FREE Food Inspiration Magazine in your mailbox!

index

Team: Hans Steenbergen (editor in chief), Maaike de Reuver, Frank Lindner, Chantal Arnts, Yalda Langari, Jelle Steenbergen, Arjan de Boer, Lukas Vlaar, Xiao-Er Kong, Arjen Moes, Anna de Wit, Esmé Bevers, Tessa Hildebrand, Onur Arici, Floortje Ijssel de Schepper

Special thanks: Doug Koob, Veerle Donders, Jinsoo An, Talitha Sherry, Michiel Bakker and the members of the Food Lab

Cover photo by Rahi Rezvani

The next edition of Food Inspiration Magazine International will be released in April with the theme: Chefs with issues

Disclaimer: All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.

Powered by Food Inspiration and Google Food Lab

COLOPHON
index

Team: Hans Steenbergen (editor in chief), Maaike de Reuver, Frank Lindner, Chantal Arnts, Yalda Langari, Jelle Steenbergen, Arjan de Boer, Lukas Vlaar, Xiao-Er Kong, Arjen Moes, Anna de Wit, Esmé Bevers, Tessa Hildebrand, Onur Arici, Floortje Ijssel de Schepper

Special thanks: Doug Koob, Veerle Donders, Jinsoo An, Talitha Sherry, Michiel Bakker and the members of the Food Lab

Cover photo by Rahi Rezvani

The next edition of Food Inspiration Magazine International will be released in April with the theme: Chefs with issues

Disclaimer: All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.

Powered by Food Inspiration and Google Food Lab

COLOPHON

Get the FREE Food Inspiration Magazine in your mailbox!

SUBSCRIBE!

Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
Fullscreen