If you have some professional cooking experience, or a lot of food writing experience, Plate is looking for your take on grub. This trade magazine boasts a readership of professional chefs and highly educated foodies, but its glossy photos make it look like newsstand fare rather than your typical trade pub.
“We make sure to talk to industry leaders and up-and-coming chefs around the country, and make their exchange of information the focus of the magazine,” said editor Chandra Ram. “You won’t find holiday cooking or dining information here; you will find timely, fun and exciting food discussion by people who are passionate about food.”
For more information on what to pitch, read How To Pitch: Plate.
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