Joe Marcionette

Yes...once an issue is no longer current, it will go into a searchable archive that will be kept on ChefMags.com. Thanks for the question. Regards, Joe

Ok Sugarelle, thanks for the suggestion of Cakes and Sugarcraft. Sounds good and I will contact them asap. Regards, Joe

Preview Yes, the Users will be able to review the Table of Contents and the Cover for each issue. Again, if you can recommend foreign titles that you would like to see offered on ChefMags.com please let me know. Regards, Joe Marcionette

Hello Everyone What we are working on with our payment system is the ability for the end User to pay (with credit card or PayPal) in their own currency and we will handle (be charged for) the currency conversion. So, for example, in Singapore, when the User logs in, the User will have the option of paying in SG dollars at around SG $5.60. Thanks Nick for the question and the sugestion of Cafe Sweets. I am off to Japan in two weeks and will try to schedule a meeting with the publisher. Joe

Thanks everyone for having a look and offering the suggestions. Yes, high speed internet connection is best and at present, we are going to forge ahead with the NxtBook technology with Flash because PDF (even with the merger of Adobe and Macromedia) still does not offer page flipping and true imbedding of video and audio. The goal is to make these digital editions fully interactive with across the board multimedia capabilities. For example, instead of just the standard 6 frame photo stills of a Shop Talk tutorial, the Users will be able to click on any of the photos to launch a video of the entire lesson. As for the foreign magazines in languages other than English, we are going to translate into English so the Users can get the most out of the magazine. I am searching the world for the best titles and we are hopeful to get the site launched by May. Users will be able to create a log in ID and for each purchase, a new pass code will be generated allowing for download. The system will know when the download has been successful and once completed, the pass code will be expired. No plan for a backup library. For those who do not have high speed, we are considering the option of being able to burn several titles to a disc and send via the mail. Thanks again for the feedback and please keep the comments coming. Regards, Joe Marcionette

Greetings Pastry Professionals and Culinary Enthusiasts, My name is Joe Marcionette and I publish Pastry Art & Design Asia Pacific in Singapore. At the moment, our company is working to launch a new service called www.ChefMags.com which will aggregate pastry and savory magazines from around the world. ChefMags.com will allow a User to log in, purchase and download digital editions of a magazine. For an example of a digital magazine, please feel free to visit www.ChefMags.com and click on the magazine example at the bottom of the home page to view this new technology. What I am looking for is feedback from this community with respect to the digital edition technology and your interest in this new medium. Also, I am trying to gauge your general level of interest in magazines from around the world. At present, we are in discussions with PCG from Japan, Thuries from France, SweetArt from Germany and Pasticceria Internazionale from Italy. We are hoping to translate these magazines into English and offer the digital editions on Chefmags.com for approximately US $4/issue. Your comments and feedback are greatly appreciated and if you can suggest other magazines that would be great. Regards, Joe Marcionette