When I first started writing, it was through a chef's eyes. Over time, though, my perspective began to shift – less cook, more diner, sometimes even a demanding one. And the magazine changed along with me. It slowly became less about the technical side of the kitchen and more about the whole journey of food: where it comes from, who produces it, and how it transforms in the hands of remarkable chefs.

I've always wanted Culinary Art of Living to feel different – not a glossy catalogue of staged dishes, but a window into the living world of food. The chefs. The growers. The producers working behind the scenes, whose efforts make everything possible. Every great chef will tell you they're nothing without good ingredients. In this edition, we highlight Swiss producers who remind us of that truth every day.

Ultimately, the magazine is about sharing experiences that readers might not otherwise have – taking you into kitchens, farms, and dining rooms you may never visit in person. If it sparks your curiosity, if it encourages you to travel or simply look at what's on your own plate with fresh eyes, then it's done its job.

Because food, at its best, really is an art form. Not in the heavy, overly serious sense, but in the way a concert or painting is – expressive, playful, sometimes imperfect, always human. And while a meal can feel like a grand performance, it should never lose its sense of fun. That's the spirit I hope you'll find in these pages.