There is no love sincerer than the love of food. ~ George Bernard Shaw

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    F&B Magazine and Chefs Roll: Chef of the Month ~ Ryan Clift

    Over the course of his 23-year career, Ryan has worked with some of the world’s best chefs, launched a highly anticipated TV show on the National Geographic Channel, and was deemed the gastronomic superstar of tomorrow by 10 of the world’s greatest chefs in the cookbook by Phaidon titled Coco.   What does your typical day look like? Ryan: My typical day starts off at 7am in the morning, or 6.30am, when my boys wake me up. Breakfast with my sons and wife. And then normally, I’m around into work by 9am with my head chef Paul pondering the day’s work, checking the reservations, making sure all our VIPs and regular customers are looked after. Then myself and Paul will start planning menus, making sure that all customers who dine here regularly always get to see new dishes. It might not be an entirely new menu but we try to customize it as much as possible to let them have [...]
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    NYC Sommeliers Go Head to Head at Wines of Chile’s Wine Bar War

    Wines of Chile hosted its first-of-a-kind competition, Wine Bar War, where New York City’s top sommeliers were challenged to build a pop-up wine bar in 10 hours inspired by Chile’s landscape, design and diverse portfolio of wines. Four sommelier teams were individually led by captains Victoria James of Marea, Morgan Harris, formerly of Jean-Georges, Chris Raftery (Court of Master Sommeliers certified) of Corkbuzz and Anna-Lisa Campos (CMS certified) of Momofuku. Held at Brooklyn event space, Villain, the evening event hosted over 400 VIP trade guests and consumers who enjoyed 32 wines of Chile’s diverse grape varieties, terroirs and styles. During the competition, attendees were asked to vote for the team that best encompassed concept and visual appeal, wine selection and knowledge, service and overall story. Ballots cast by attendees and judges, in conjunction with points [...]
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    F&B Magazine and Chefs Roll: Chef of the Month ~ Cedric Vongerichten

    Cédric Vongerichten was born in 1981 in Bangkok, Thailand, when his father, Jean-Georges Vongerichten was the Chef at the Oriental Hotel in Bangkok. Soon after, at the age of 2, Cedric moved to New York. It did not take long for him to find his calling. At the age of 9, he was already playing in his father’s kitchen at the Lafayette in New York, and by the time he was 17 he officially began his career as a chef at a restaurant in the Bahamas. He continued to learn about food and refine his techniques as he traveled the world to work at London’s Berkeley Hotel, Hong Kong’s Mandarin Oriental, and at El Bulli in Barcelona. A graduate of the prestigious Culinary Institute of America, he worked through the ranks at several Jean Georges Restaurants. After working as a sous chef at Jean Georges, he was appointed to his current position as Chef de Cuisine at Perry St Restaurant. Cedric [...]
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    Coyote Outdoor Living Introduces New Compact Professional Grill

    The compact game isn’t just limited to luxury cars. Coyote Outdoor Living, a Dallas-based innovator of high-quality stainless steel grills and accessories, recently introduced the newest edition to Coyote Outdoor Living’s suite of grills, the preassembled CCX2, or “Grill-in-a-Box.” This compact grill is a perfect solution for outdoor chefs with limited space. The 28-inch grill saves space and provides mobility, without compromising the performance, professional quality and design of Coyote’s C-series grill line. Meeting the needs of even the most demanding grill masters, the C-Series Grill in a Box includes two high-performance Coyote iBurners burning at up to 40,000 BTUs.   The stainless steel charcoal drawer comes with crank assembly to control the height and heat of charcoal. Burners aside, the CCX2 also features a warming rack and performance enhancing Heat Control [...]
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    F&B Magazine and Chefs Roll Chef of the Month ~ Barret Beyer

    Chef Barret Beyer is a Long Island native whose passion and dedication has allowed him to excel and succeed in every aspect of his professional and personal development. Born in 1976, he quickly displayed an affinity to creative culinary expression. His desire to help others and improve the lives of those who surrounded him led to the enlistment with the United States Coast Guard. It was during this time of military service where he first realized his life dream when taking on the responsibility of kitchen management while serving his counterparts. Upon completion of military service Chef Barret proceeded to further his education at Long Island’s Prestigious Culinary Academy where he graduated at the top of his class. Chef Barret successfully completed SERVSAFE certification and also passed the Nassau County Board Of Health Manager Certification course. Immediately after graduation [...]
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    A bold new look for Major Products

    Major Products, the stock and sauce specialists have innovatively changed the way they package their existing range of Superb Gravies and Sauces. The highly successful line includes Brown, Chicken, Turkey, Pork and Country Gravy as well as the seriously delicious Cheese and Nacho Cheese Sauces. Developed by chefs, for chefs, Major felt it was time to bring something new to the marketplace. This has come in the form of reinventing their Superb range by designing a new label and presenting the products in a foil pouch for guaranteed freshness. The feedback from customers has been sensational and Major are delighted at the overwhelming thumbs up. The new packaging looks much more visually appealing and now matches the quality of the first class product inside. The five gravies yield up to 1 gallon when prepared. With no artificial additives or preservatives and both Low Sodium and Gluten [...]
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    Share Our Strength’s Taste of the Nation South Florida Helps Raise Close to $100,000 to Aid in the Fight Against Childhood Hunger

    Celebrating its sophomore year as a bi-county event featuring Broward and Dade’s best restaurants, Taste of the Nation South Florida, the region’s premier culinary benefit now in its 26th year overall, recently took place in the main ballroom of Loews Miami Beach Hotel. The chef talent in the room – including founding chairman Allen Susser and restaurant chair Timon Balloo – was unparalleled and the event was a smashing success. Close to 700 attendees came out to support the cause, helping to raise close to $100,000 for Share Our Strength, the nation’s leading nonprofit organization whose mission is to end childhood hunger. The culinary extravaganza was emceed by chef personality Ralph Pagano. More than 60 of the region’s most celebrated restaurants, fine wine and spirits purveyors coupled with live entertainment created an unforgettable night for a fabulous cause. This [...]
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    Chef’s Roll, the New LinkedIn for Chefs, Launches New Freemium Option

    Chefs can now taste the exceptionally sweet milk before buying the hearty grass-fed cow Chef’s Roll, the rapidly expanding “LinkedIn for chefs,” has launched a new freemium option, giving chefs, from celebrity and Michelin-starred to culinary school students, access to Chef’s Roll’s worldwide network of chefs, culinary professionals, casting producers and robust resources at no cost. The freemium option is available at Now, chefs from around the world can upload a profile photo, signature dish image, the name of their restaurant, their title and their bio at no cost. David Morell, chef de cuisine at Mandarin Oriental in Bangkok, was the first chef to complete his profile via this new option. “The freemium option enables chefs to experience some of the extensive benefits of Chef’s Roll before fully committing,” said Frans van der Lee, technical [...]
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    F&B Magazine & Chef’s Roll “Chef of The Month” ~ Katherine Humphus

    Chef’s Roll is the new “LinkedIn for chefs”. It’s an international online platform where all chefs, from ​seasoned ​and mid-career, to those on the rise and recent culinary school graduates can finally develop an online presence that matches the quality of their craft. It’s bringing the culinary world together and changing the way chefs promote themselves. Casting producers for culinary TV shows are using it to find talent and hospitality groups are posting top jobs. Each month, Food & Beverage Magazine will share an interview with a chef spotlighted on Chef’s Roll. It may be a famous chef with a restaurant empire or a sous chef ready to helm their own kitchen. Follow us each month through the magazine and on Facebook and Twitter to get to know some of the intriguing people in our culinary community. Visit to get to know some of our chefs​ or for a [...]

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September 2014 F&B Magazine

Food & Beverage Magazine September 2014

F&B Magazine Newsletter!

Major Products
Wines of Chile
Western Food Expo
Antonio Villard Cigars
Sugar Factory
Melissa's Produce
Western Exterminator
Monterey Beer Festival
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