Issue 03 – Food & Beverage
🔔 Welcome to the third issue of Next Layers Magazine! – Food…
The Long Table of Experience: Chef Herb Wilson
Few chefs carry a résumé that reads like a map of the…
San Antonio Bakery to ALMANJAR
Maria Guzman is thirty years into a legacy she didn’t start, but is…
Live Balanced How Rita Brown Turned Grief Into a Wellness Movement
Ask Rita Brown about For Juice Sake! and she’ll tell you it…
350 Events Later: From Pandemic Pivot to Private Chef Success
Rae Gabler-Kirbos didn’t set out to build a private chef business. She…
The Legacy of Le Bon Pain Bakery
For nearly four decades, Le Bon Pain Bakery has been more than…
Capturing the Perfectly Imperfect – Justin Walker’s Approach to Food Photography
Justin Walker has spent over a decade building a food photography career…
Feeding People First With Chef Artist
For SpaHa Soul, food has never been just about serving plates. It…
Chef Mat Reeves on Food, Recovery and Finding Yourself.
We love meeting people who are building something authentic, which is exactly…
Let’s Go Donuts
Harlem, NY – style has always been a part of the language.…
Music and Mixology with Xavier Padgett
How Xavier Padgett Turned Survival Into His Craft For Xavier Padgett, bartending…
MsSauce: Creating Culture and Comfort with Cuisine
When you meet Ms Sauce, you realize food is not just about…
I-Wayne on Music, Community and Versatility
CC BY-SA 4.0 Long before streaming numbers and viral moments became the…
Built to Last: Bobby Konders on Music, Movement, and Staying Power
Bobby Konders is a pioneering DJ, producer, and co-founder of Massive B…
