What Magazines Do Chefs Subscribe To?Susan Spicer balances Lucky Peach and The Week on her magazine rack.
At Pebble Beach Food & Wine, I asked 16 chefs several cultural questions, including: What magazines do you subscribe to? Their answers might surprise you.
F1 magazine, because I follow Formula 1. Of course I have Food & Wine magazine, Bon Appetit, Saveur. I also have a French magazine called Lyon Capital, which is from my hometown. I receive it in New York. I have some French magazines I like, Cuisine et Vins de France. I love to read the Wall Street Journal magazine on Sunday.
Dean Fearing (Fearing’s at The Ritz-Carlton, Dallas)
I love Vintage Guitar magazine, because I’m a big guitar buff and love collecting. That’s my magazine to go to, to look at guitars I wish I had.
I get all my magazines on my iPad. We’re trying to be paperless. A lot of gentlemen’s magazines. I like fashion. I think clothes are very important. I think it’s like a calling card when people take a look at you, so I really appreciate magazines like GQ and Esquire.
Clark Frasier + Mark Gaier (Arrows, MC Perkins Cove, MC Medici)
Gaier: Maine magazine. Maine Home and Design. Every travel magazine.
Frasier: Afar. Travel & Leisure. Conde Nast Traveler. Bon Appetit. Food & Wine, of course. Food Arts. Mainly food and travel.
Gaier: Those are our two passions.
All of the normal foodie ones: Saveur, Bon Appetit, Food & Wine, Food Arts. Outside of the food world, Departures, Men’s Health, the Robb Report, and I’ve been into Monocle lately.
I get Food & Wine, Redbook and Architectural Digest.
Matthew Lightner (Atera)
Of course Food & Wine. Bon App magazine, and then I like Golf Digest.