A magazine page features an interview with Chef Karel Mulac, including a photo of him holding a glass of red wine, and images of gourmet dishes, one being Alaskan halibut and another Saffron Chicken, accompanied by text about his culinary background and preferences.
Two food dishes in a magazine layout, one is a bowl of crab cakes garnished with microgreens and lemon, the other is a plated steak served with mashed potatoes and broccoli.