Offline: This content can only be displayed when online.

Edition 72, June 2022

Chefs are increasingly becoming change agents for shifting diets. Their way of cooking makes us more aware of what we put on our plates and into our mouths. Take brothers Dan and David Barber for example. They have been pioneering the farm-to-fork and head-to-tail philosophy in their two Michelin-star restaurant Blue Hill at Stone Barns. Read all about their approach in this month's cover story.

Food Inspiration magazine edition 72, June 2022

Serving the future of gastronomy

Receive the FREE digital Food Inspiration magazine eight times a year in your mailbox.

Follow us online for your daily inspiration on food

Offline: This content can only be displayed when online.

In this edition

Don't be greedy! Tip your food friends about the FREE digital Food Inspiration magazine and never skip another edition!

Tell a friend

Receive the FREE digital Food Inspiration magazine eight times a year in your mailbox.

Follow us online for your daily inspiration on food

Chefs are increasingly becoming change agents for shifting diets. Their way of cooking makes us more aware of what we put on our plates and into our mouths. Take brothers Dan and David Barber for example. They have been pioneering the farm-to-fork and head-to-tail philosophy in their two Michelin-star restaurant Blue Hill at Stone Barns. Read all about their approach in this month's cover story.

Serving the future of gastronomy

Food Inspiration magazine edition 72, June 2022

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