Culinary perspective more important than ever
When Plate launched, industry analyst Nancy Kruse wrote about a “culinary revolution” sweeping the industry and the vital importance of new menu ideas: “…the focus is shifting and menu is moving to the forefront, where it belongs.” The success of Plate confirms it. Menu decision-makers read Plate for a purpose: to find inspiration for new menu ideas.
92% of readers are inspired by Plate.
87% modify or adapt recipes from Plate for their own menus.
86% of Plate readers agree that “some of the best chefs in the business are represented in Plate.”
78% say reading about chefs in Plate inspires them to become better chefs themselves.
Source: Readex Research
Plate takes food further with in-depth coverage of
relevant culinary subjects
Every issue of Plate is a “special issue” devoted – from cover to cover – to a single food theme or trend. This makes each issue a “keeper” with an extended shelf life and reference value. There is also an excitement and “wow factor” figured into each issue as readers discover new chefs, new ideas, and often the first substantive coverage of a new food trend.
We explore a subject – from appetizers to desserts – the way a chef thinks about the menu. Here’s how.
First Impressions. Innovative, appetizer ideas
Menu Spotlight. High-impact entrées
Plate Expectations. A new twist on the traditional
Global Flavors. An exploration of world cuisines
Morning Rush. The growing breakfast daypart
Great Tastes. Flavors, ingredients and techniques
Menu Maestro. Exclusive chef interviews
On the Side. Complementary side dishes
By the Glass. Inspired beverages
Grand Finale. Feature focusing on a trendy new dessert
Small Plates. Fun facts and other food tidbits
Recipephile. Recipes you won’t find anywhere else – chef-authored and restaurant-tested, presented in the style of professional chef cookbooks.
Plate starts with chef-to-chef conversation
Through conversations with credible chefs, Plate connects readers with chefs who share their passion and purpose. All recipes, photos and menu ideas are derived from personal interviews with professional chefs. They range from industry icons to up-and-comers, many “discovered” by Plate.
For each issue, Plate writers and editors interview 50 or more chefs. We tell their stories. Reveal their secrets. Show their creativity and let their talent explode on the page.
We connect readers with this larger “community” of chefs – other chefs they want to get to know and learn from – who inspire them and get their own creative juices flowing!
Plate earns more honors
In the past 11 years, Plate’s editorial excellence has been recognized
more often than any other publication in the foodservice industry. Plate has won eight Jesse H. Neal National Business Journalism Awards from American Business Media and three “Eddie” Awards from Folio magazine.
“Project: Blackbird,” an innovative, multimedia, oral history of the making of one of the most influential modern restaurants in America, earned the honor in the category of “Best Profile.” One judges said the entry “redefines the profile category through being visually driven.” Awards are based on editorial craftsmanship, journalistic enterprise, innovation and service to the industry.
Past Neal Award-Winners
Project: Blackbird January 2014
Chocolate May/June 2011
Mediterranean July/August 2010
Street Food March/April 2010
Southeast Asian July/August 2009
Bacon November/December 2008
Egg Dishes January/February 2007
Sauces July/August 2005
How Plate engages its chef audience
Every issue of Plate takes a “deep dive” into a singular culinary theme or trend; thus each issue of Plate “surprises and delights” its readers with something new and different, something not found in other publications, with a level of credibility that derives from its being sourced to other chefs. More than 50 chefs contribute their recipes and ideas to each issue of Plate; we recreate their dishes in the studio and present them with stunning, original food photography.
This is what it takes to engage an audience of chefs – and only Plate goes to these extraordinary lengths. The results: 87% of Plate readers read at least five of six issues of the magazine; 91% read half or more of each issue; and the average reading time is an amazing 76.5 minutes per issue.
Eighty-seven percent of Plate readers say they have modified or adapted a recipe from Plate for their own menus! Whether chefs are menuing a dish today; planning to add it tomorrow; or simply learning more about their craft, Plate inspires chefs and gets them thinking creatively about their own menus, innovations and opportunities for growth. No other magazine so effectively engages chefs, or puts them in the right frame of mind, to respond positively to your advertising and brand message.
2015 Editorial Calendar
Duck Terrine with Pistachios
Chef - Pierre LeBlanc
Culinary Institute of America, Hyde Park N.Y.
Chef de Cuisine - Ryley McGillis
Jasmine Porch at the Sanctuary at Kiawah Golf Resort, Kiawah Island, S.C.
Chef/Owner - Martial Noguier
Bistronomic, Chicago Ill.
Think charcuterie is just a few slices of salami and prosciutto on a plate? Then you haven’t talked to the chefs around the country using every part of the animal to make their own salumi, terrines, sausages and other cured specialties from pork, beef, poultry and even seafood and vegetables in their quest to create memorable charcuterie platters. We’ll demonstrate how chefs are translating the charcuterie traditions from Spain, Mexico, Eastern Europe, Southeast Asia and the U.S. to their own kitchens. Included will be great cures for tired sandwiches and the best hot dogs to be found anywhere!
Ad Close Date: Date: Dec. 8, 2014 | Materials Due: Dec. 18, 2014
March/April: Israeli Cuisine
Country Ham Falafel with Benedictine
Executive Chef - Levon Wallace
Proof on Main, Louisville, Ky.
Chef/Owner - Rose O’Carroll
Rose’s Wheat Free Bakery, Evanston Ill.
Savory Mediterranean Baklava
Chef/Owner - Tom Douglas
Lola, Seattle, Wash.
When Yotam Ottolenghi and Sami Tamimi combined their Israeli and Palestinian cuisines in their award-winning restaurants and cookbooks, chefs all over the world took notice, pulled out the eggplant and tahini, and started cooking. These centuries-old recipes and culinary traditions thrive regardless of political issues and national boundaries, and have educated chefs everywhere on the power of this indelible cuisine.
Research Chefs Association, March 24-27, New Orleans, La.
CIA Worlds of Flavor Conference, April 22-24, St. Helena, Calif.
Readex Advertising Effectiveness Study
Also in the issue: Sauces and jams; cooking techniques; appetizers; cocktails.
Ad Close Date: Feb. 6 | Materials Due: Feb. 16
May/June: Burnt, Blistered, Blackened and Charred
Hijiki Blackened Grouper, Smothered Greens, Boiled Peanuts, Smoked Tomato Consommé
Chef de Cuisine - Daniel Causgrove
Grill Room at the Windsor, New Orleans, La.
Chef/Partner - Tony Mantuano
Bar Toma, Chicago Ill.
Char-grilled Chicken with Kumquat Lemon Grass Dressing
Chef/Owner Jean-Georges Vongerichten
Spice Market - New York, N.Y.
You normally try to avoid burning anything in the kitchen, but a growing number of chefs are experimenting with their cooking to bring new dimensions of flavor to their food by taking food from brown to black. We’ll explore why a little char can be a great thing, and how to balance those flavors to create an unforgettable dish. From vegetables and salads to sauces and cocktails – all featuring the look, texture and flavor of burnt.
NRA Marketing Executives Group, May 13-15, Chicago
PlateNight at the NRA Show, May 17, Chicago
Association for Healthcare Foodservice, June 2-5, Salt Lake City, Utah
National Association of College & University Food Services, July 8-12, Indianapolis, Ind.
Ad Close Date: Apr. 2 | Materials Due: Apr. 16
July/August: Undiscovered America
Collard Greens and Smoked Ham Hocks
Proprietor - Wilbert Jones
Healthy Concepts Inc., Chicago, Ill.
Chef/Owner - Stephen Attoe
Swifty’s, New York City, N.Y.
Owner - Cecilia Miller
The Fry Bread House, Phoenix, Ariz.
You know all about food from New England, the South, the Midwest, Southwest and Pacific Northwest. But how about Appalachia, the Ozarks, or the Upper Midwest? Or Hawaii and Puerto Rico? Or the traditions developed by Native Americans, the Pennsylvania Dutch, or African Americans and soul food? We’ll go off the map in this issue exploring the regions and cuisines that are often overlooked but integral to the discussion of American food.
American Culinary Federation, July 30-Aug. 2, 2015, Orlando, Fla.
Produce Marketing Association Foodservice Conference & Expo, July-24-26, 2015, Monterey, Calif.
Ad Close Date: June. 8 | Materials Due: June. 22
Readex Ad Perception Study
September/October: 2nd Annual “Chefs to Watch” Issue
In our most anticipated issue of the year, we’ll reveal our list of 30 chefs from all over the country who are taking food further in their own kitchens and restaurants – to garner attention and respect from their colleagues. Their creativity and talent prove they are truly rising stars of the food world. We’ll select and profile these up-and-coming chefs and feature their fantastic food creations in this second annual “Chefs to Watch” issue.
Also with this Issue: Plate will host three celebration lunches for the Chefs to Watch that will be held on East Coast, West Coast and in the Midwest. Check with publisher about sponsorship opportunities.
Society for Hospitality & Foodservice Management, October 26-28, New Orleans, LA
Readex Advertising Effectiveness Study
Ad Close Date: Aug. 5 | Materials Due: Aug. 18
Hunter's Rice (arroz al cazador)
Owner - Rufino Lopez
Solera Restaurant, New York, N.Y.
Venison Tartare with Chocolate Dressing
Executive Chef/Owner - Shaun Hergatt
SHO, New York, N.Y.
Bourbon-Marinated Breast of Duck with Chestnut Duck Liver Pâté and Smoky Bacon Polenta Cake
Executive Chef - Christian Andersen
HHA Services, Marquette General Health System, Marquette, Mich.
We love beef, pork and poultry, but there are more meats to explore in the kitchen. As chefs get closer to farms and forests, they are discovering the depth of flavor found in game meats – from rabbit, venison and elk to alligator, duck and pheasant. We’ll get our game on for an issue focused on these lesser-known but flavorful meats. Coverage will include new-fangled burgers, tacos and wraps, stews, sausages and jerky.
Ad Close Date: Oct. 7 | Materials Due: Oct. 21