Introduction to SOUL
Sustainability; Organic, Urban Farming; Lifestyle – these are just some of the topics of conversation between F&B professionals today, from chefs to hoteliers discussing how their establishments can contribute towards a better future for the next generation.
To kickstart the New Year, Cuisine & Wine Asia will begin by discussing
SOUL in the January/February 2020 issue which also happens to be the theme of this year’s World Gourmet Summit.
In its first ever publication for the year, Cuisine & Wine Asia speaks to chefs, restauranteurs, winemakers, food producers and even kitchen equipment personalities about how each sector in the F&B industry is making waves by contributing to
SOUL.
Learn more by picking up a copy of the Jan/Feb 2020 issue at Kinokuniya, MPH or Times Bookstores now! Alternatively, you may also view the magazine by subscribing
here.
