The magazine Art Culinaire for me started a journey that will forever be with me. The first issue of this magazine was given to me during a time when it could easily be questioned wether or not I would live to be 30. A chef, and good friend Richard Perkins was a person whom saw in me what i had yet to realize, and while much of this magazine was fantasy for me, it was also a motivator that eventually was a small fraction of my recovery and ultimately added to my repertoire as a Chef when running my first restaurant.
I have vivid memories of this time, and this magazine which is a quarterly publication to this day, is still top notch and cutting edge for today's cuisines. Anyone who really want to see the pro's at work need not go any further than this publication.