COOK MAGAZINE: 12 Years of Connecting Foodies
Here is the chic invite:
Cook Magazine began in 2000 to recognize the huge difference between restaurant food and home cooked food. It was designed & written for the millions of Filipinos who are fanatic about home cooking by hobbyists and foodies superior including articles and recipes made for and by food lovers.
In the past, the magazine had been covering artisan foods from meals to snacks, beverages, cheeses, condiments, meat and seafood categories, perhaps the biggest bulk of the selections have been sweets—fine candy, artisan chocolates, cookies, brownies and desserts.
In reply to the shifting market and consumer needs, the new COOK Content looks at the future of food and its role in pop culture. Food editor Chef Danny De la Cuesta gathers a handful of food visionaries, industry practitioners, celebrity chefs for great food exchange in all the magazine’s 2013 issues. In the 88 pages, it will discuss the newest and best products, food recommendations, reviews, how-to’s, reference articles, culinary destinations, product recipes or go-to source of consumer information in the dynamic food category. It will also include artisanal and small-production consumer items that readers might not have discovered on their own plus information on how to use them to make everyday dining and entertaining easier and more exciting.
Cook will make a lot of editorial on mass-produced brands, food service and food festivals, widening its reach to industry professionals because it promises to be the only consumer publication that will review best brands of foods, restaurants and beverages in every category.
The December issue that will hit stands in the first week of December 2012, features Katrina Ponce Enrile as the cover image- a fashion influencer and a culinary entrepreneur. She describes Cook Magazine as "an institution and a community for so many people that it created a new category- homecooks- when it launched and has remained the highest-selling cookery title in its entire market life.”
The event also took the opportunity to make public the New Look and Conceptual Direction of the Magazine that will be offering consumers an ever more diverse way of accessing its brand, in print through the magazine, and bookazines, online through the website and mobile and face-to-face through our Food Events.
Today COOK is a market leading-food magazine, selling 83,500 copies a month. Each issue is packed with over 44 recipes for everyday meals, easy entertaining and dishes from food experts. The Cook magazine cookery team tests every recipe published. The magazine is available at all National Bookstore, PowerBooks, Booksales, 7-11 outlets, Mini-stops and other leading outlets nationwide. Visit Cook Magazine online at www.cook.net.ph
COOK Magazine would like to thank the following: F1 Hotel, Flavors On Fire, Bluewater Resorts, Fujidenzo, Whirlpool, Fly Ace Corporation, Breville, El Greco Philippines, Tempura Japanese Grill, Ramada, Ramesh, Mall Of Kitchen, Magsaysay Institute Of Culinary Arts (MIHCA), Ewongs, Discovery Suites, Discovery Suites Tagaytay, Sweetielicious, Eastwood Richmonde Hotel, Richmonde Hotel Ortigas, Pan Pacific Hotel, Shangri-La, Mactan, The Manor Hotel, Baguio, Traders Hotel, San Miguel Corporation, Cookie Monster by Magnolia Ice Cream, Dusit Thani Hotel, Century Park Hotel, Café in the Park, Crowne Plaza, Holiday Inn, Malaysian Trade, Cuisinart, Partyshots Photobooth, Haier, One Tagaytay Hotel, Bilmoko, Imarflex, Globe Telecom, Sapporo, Elba, Goldilocks, World Class Concepts Corp., and Meyer.
