A cool new culinary publication is coming to Canada next month that will aim to explore the interconnected nature of food, while also providing readers with meaningful and purpose-driven content in relation to the hospitality industry as a whole.
Conceptualized by former chef and founder of Toronto’s Avling Kitchen and Brewery, Max Meighen, Serviette Magazine’s inaugural publication will offer a taste of what’s to come by way of unique articles that range from urban planning and its influence on food systems to industrial and product design for in-home food production, to building sustainable food policies, and more.
“At Avling, we’ve always worked from a circular model, knowing that food is not a silo; it’s interconnected with the way we design and experience the world,” says Meighen. “I wanted to create something that brings people closer to the topic of food, connecting them through curiosity and passion. Serviette is all about conversations about food—how it fuels us, sustains us, inspires us, and challenges us in hidden ways—with the people making waves in the industry.”
Serviette’s debut publication will also feature interviews with celebrated chefs and food industry professionals, including Eric Wareheim (Tim and Eric, Foodheim), Matt Orlando (Noma, Amass), and Top Chef Canada Season 9 competitor Siobhan Detkavich.
The inaugural Serviette Magazine publication is slated to become available on February 22. More information along with subscription details can be found online.