Our Purpose.

Plate’s mission has always been to challenge chefs to take food further. With in-depth coverage of a single topic in the magazine and relevant content on the website, our goal is to engage and inspire chefs. However the news and events of the past weeks regarding the Coronavirus has brought a vibrant and vital industry and a nation to their knees.

As we navigate these uncharted waters, we realize there have been and will be sacrifices and new norms. We are in the process of revising our editorial plans for 2020. As our industry undergoes change and challenges, Plate’s editors will continue to keep its chef and restaurateur readers informed with up-to-date information in print and online that can help them navigate those changes. Content will be focused on relevant news and provide solutions that help position them for recovery. Currently, you’ll find at Plateonline.com, articles depicting resources for restaurateurs and positive stories about those chefs and suppliers who are uniting to support the industry.

We encourage the supplier community to keep communicating with their customers–providing them useful and relevant solutions to help keep their businesses running. Brand strength comes from understanding your customers’ needs and providing solutions when and where they most need it.

While we don’t know what the future holds, we do know the resilience of this industry and what it can do when it bands together. At its core the restaurant mentality is, “to keep pushing forward no matter what”. With that fight and determination, there is no doubt the industry and our restaurants will once again be thriving and open for business. We will get through this together.

Jerry White — Publisher

Editorial Calendar

Innovative and inquisitive, restaurant chefs are always on the lookout for ways to take food further. They travel the world, visit kitchens large and small, and taste everything to uncover appealing ways to enhance their menus. And, importantly, they’re open to learning from and sharing with other innovative and passionate chefs.

Plate provides a platform for that learning and sharing. Our mission to take food further means connecting menu makers and enabling them to explore new techniques, products, flavors and more through chef-driven editorial and fabulous photography.

Issues in 2020:
January/February — The Modern Indian Issue
March/April — The Sustainable Seafood Issue
May/June — Special Dining Requests
July/August — Beyond Take Out
September/October — Soul Food; The No-Waste Restaurant and The Heroes of the Pandemic
November/December — Chefs to Watch