Magazine BONES No. 3 (16) 2021

The magazine about the chefs and for the chefs.
The first gastronomic Lifestyle publication telling about the restaurant cuisine trends, high-class products and drinks, innovative technologies, as well as the backstage of the restaurant world, hidden sides of the working and private life of chefs
The themes of the room:
Trend wild stories
Restaurant bjorn
Menu recipes Nikita Podrayyagin
Case Bjorn Way
School character Nordic
Party Conder
regulation you have new SanPiN - Are you in the know?
Future 50 Best - 50 NEXT
forum path to success
Eco Tale of Zero Waste
Food exotic simplicity
Food time and place
Chef cadet Nuradinov: "You can create endlessly in Paniac Cuisine"
Aroma loopholes in consciousness
Pastry Chef Ekaterina Krieger: "We have a very talented generation of confidentials"
Hobby is interesting everything
Hygiene Evgeny Viytyk: "I want any cook to have the opportunity to show its local product"
region tastes of Russia
Design Design on a plate: Pasta
Guest Star Douglas McMaster: "The popularity of the concept of Zero Waste will only grow"
Activity intenses for chefs
Solution micromy
Bakery your bread
pairing harmony of tastes
Trip 30 moments of Scandinavia
Prix palm branch - 2021
bread Alexey Kushnir: "Now in Russia you can learn a lot"
View its way