This September/October issue dives deep into the ideas, flavors, and people shaping today’s kitchens. We explore how chefs and operators are building a more inclusive industry, where understanding and accommodation matter as much as skill and speed. We take you inside the global Raw Fish Rave, highlighting newfound varieties, surprising ingredients, and creative presentations driving demand. You’ll also discover why diners are craving more than just heat with our look at Hot Honey & Harissa, and how layered spice is becoming the next big flavor trend.
Beyond trends, this issue tackles the Challenge of Balance, shining a light on why “family first” is easier said than done in the food industry, and how chefs can protect their well-being. In the Pastry section, Pastry Chef of the Year Kelsie Vansant, CEPC, reimagines the classic Dark and Stormy as a dessert cocktail, while our Segment Spotlight shows how giving back through the Chef & Child Initiative can enrich both communities and careers.
