Introducing Cuisine Noir Magazine - The First Magazine For and About African-American Chefs

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Cuisine Noir Magazine recently launched as the first online magazine for and about the African-American chef and professionals in the culinary industry. The magazine will cover the world of ethnic cuisine through stories and recipes that reflect African-American traditions and history.

At last, food enthusiasts around the world will have the opportunity to explore the world of ethnic cuisine as seen though the eyes of African-American Chefs. Cuisine Noir, the first magazine for and about African-American Chefs is a well overdue online magazine created to highlight the contributions of people of color in the culinary industry.

Cuisine Noir magazine is the vision of publisher Chef Richard K. Pannell. Over the years as Pannell advanced in his career as a chef, he noticed that there was one thing missing: the lack of African-American chefs in mainstream media such as TV and magazines. "Cuisine Noir is all about seeing our faces and hearing our voices as it relates to the culinary industry," noted Pannell. He goes on to say "Because I wasn't seeing the representation out there, I decided to create our own vehicle instead of complaining about it."

Published on a bi-monthly basis, this unique and well spoken magazine will feature the history of ethnic cuisines through stories and recipes from some of the world's top African-American chefs and culinary professionals.

The October/November premier issue will showcase Chef Tre Wilcox of Abacus Dallas, TX. Wilcox caught the attention of America during the third season of Bravo's Top Chef. Readers will enjoy an up close and personal look at America's next African-American celebrity chef.

Additional features of the magazine include restaurant and wine reviews, recipes of the month from readers and an exclusive national culinary directory of black-owned restaurants and wineries.

Pannell recently stated, "This magazine is not just for the chef or culinary professional, but for those who consider themselves foodies and simply want to experience ethnic cuisines. In addition, we want our readers and professionals to interactive with the site and let us know what they are looking for when it comes to creating the ultimate culinary experience."

Cuisine Noir's ability to attract readers from all over the world confirms the strong interest in seeing and hearing from unsung African-American chefs who are setting the standards and making history within the industry.

Subscriptions to the magazine are free and can be obtained by visiting http://www.cuisinenoir.com any time 24 hours a day. For additional information about the magazine or to request an interview with the publisher Chef Richard K. Pannell, please contact Di'Nia Williams at 925.753.1300 x 103.

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Di'Nia Williams
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