Pierre Herme - Humanity Magazine

Pierre Hermé

Pierre Hermé, deemed the world’s greatest pastry chef, approaches his craft from the standpoint of both an artist and baker.

Read

Editors pick

Massimo Bottura - Humanity Magazine
MASSIMO BOTTURA

Bottura feels an obligation to use his influence as one of the world’s most recognized chefs to effect change.

Most Read

Greg Blanc

Venice Beach’s Gjusta has become a neighborhood institution thanks to baker Greg Blanc.

Shelley Kleyn Armistead

Shelley Armistead, partner and COO of L.A.’s Gjelina Group which runs some of L.A.’s most-beloved dining spots, shares her story.

Ravinder Bhogal - Humanity Magazine
CHEF RAVINDER BHOGAL

“I wanted to celebrate all the women who’ve taught me, who’ve generously shared their kitchen with me.”

Ferran Adria - Humanity
FERRAN ADRIA

“A cook works for the end result. At El Bulli we were always interested in the result but also the process.”

Food Archive

Pierre Herme - Humanity Magazine
Pierre Hermé

Pierre Hermé, deemed the world’s greatest pastry chef, approaches his craft from the standpoint of both an artist and baker.

Massimo Bottura - Humanity Magazine
MASSIMO BOTTURA

Bottura feels an obligation to use his influence as one of the world’s most recognized chefs to effect change.

Greg Blanc

Venice Beach’s Gjusta has become a neighborhood institution thanks to baker Greg Blanc.

Shelley Kleyn Armistead

Shelley Armistead, partner and COO of L.A.’s Gjelina Group which runs some of L.A.’s most-beloved dining spots, shares her story.

Ravinder Bhogal - Humanity Magazine
CHEF RAVINDER BHOGAL

“I wanted to celebrate all the women who’ve taught me, who’ve generously shared their kitchen with me.”

Grant Achatz - Humanity Magazine
CHEF GRANT ACHATZ

The 41-year-old Midwesterner has been racking up Michelin Stars and James Beard Awards for the better part of 15 years.

Eneko Atxa - Humanity Magazin
CHEF ENEKO ATXA

With Eneko Atxa, Spain shows no sign of letting up when it comes to rewriting the script on what is possible inside a kitchen.

Francis Mallmann

The master of ‘cooking with fire’ on what keeps him coming back to California and his essential cooking tools.

Ferran Adria - Humanity
FERRAN ADRIA

“A cook works for the end result. At El Bulli we were always interested in the result but also the process.”