Plate

Plate is all about food. Our sole focus is to celebrate the chef’s craftâ€"creative culinary innovation. Plate magazine was launched in 2002 by a team of seasoned media professionals who saw an unprecedented need among professional chefs for practical, innovative culinary ideas to enhance their menus. Indeed, the role of culinary in the restaurant business has never been greater. Not only in fine-dining restaurants, but also in casual-dining and even quick-service chains, there is a growing demand for creativity and premium quality. Plate was developed to effectively translate cutting-edge culinary trends and help all types of foodservice operators apply those trends to their menus. Since then, Plate has emerged as the definitive source of creative recipe and menu ideas for culinary professionals, and has been honored with several awards for editorial and design excellence. Today, Plate has expanded beyond the printed magazine to include PlateCooks, a series of regional professional events, and PlateOnline.com, an interactive resource of recipes and other culinary reference material. Our website has the largest foodservice recipe database on the internet and includes hundreds of gorgeous original photographs featured in the pages of Plate magazine. Watch in the coming months for additional enhancements to this Web site, including interactive discussion forums, demonstration videos and tools to modify and save favorite recipes.