Welcome to Week 2 of 2021. Weekly Bites is our dive into the fun and notable food stories of the week. APPETIZER The communities and patrons who support culinary continue to find new and inventive ways to pitch in. The “Adopt a …” movement on social media, which has notably helped out healthcare workers andFIND OUT MORE |

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email kgemmell@chefworks.com. Pictured above is our January 2021 Chef of Chef Works®, Larry White, in his Presidio Bib Apron. (Chicken’s name unknown) This is a first for the Chef Works blog. Our ChefFIND OUT MORE |

Welcome to Week 1 of 2021 (we made it!). This is where we take a dive into the fun and notable food stories of the week. APPETIZER Remember the Chicken Wars of 2019? Granted, it wasn’t as big as Jon Snow outside the gates of Winterfell or the Battle of Yavin, but it was stillFIND OUT MORE |

When we first met Chef Amber Lancaster at the 2018 National Restaurant Association Show in Chicago, we knew there was something special about her. She had that “it” factor – an unabashed confidence, but also a deep love and appreciation for the culinary arts. When we learned more about how she transitioned into the job,FIND OUT MORE |

Welcome to Week 52 of 2020 (and exhale! It’s almost over!). This is where we take a dive into the fun and notable food stories of the week. APPETIZER Apparently fast food has been around for a long time – like a really, really long time. As excavation work continues on the Italian city ofFIND OUT MORE |

Welcome to Week 51 of 2020. Weekly Bites is where we take a dive into the notable and fun food stories of the week. APPETIZER While sustainability may have taken a step backwards in 2020 due to all of the take-out and plastic use, Forbes Magazine writes that it’s still at the forefront for manyFIND OUT MORE |

There is no shortage of words to describe 2020. Some of them can be squeezed into clever memes. Others can be condensed into 240 characters. There are even a few of the four-letter variety. But for Chef Works, if there is one word that truly captures 2020, it is united. Once shutdowns began in March,FIND OUT MORE |

The numbers have been crunched and it turns out that you all are really, really cool. And we mean that in the literal and the figurative sense. The top three most popular items of 2020 all included our award-winning Cool Vent™ fabric – which is moisture wicking and designed to optimize air flow. You notFIND OUT MORE |

Welcome to Week 50 of 2020 (it’s almost done!) Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week. APPETIZER There are several programs across the country that sponsor community gardens in urban neighborhoods to help promote nutrition and freshly grown produce. The Associated PressFIND OUT MORE |

Perspectives is a short-form Q&A with culinary and hospitality professionals navigating the new landscape. Each week we’ll hear from different members of various communities about their experiences in the COVID era and how they are helping their business, guests and community move forward. If you work in hospitality and would like to be featured in Perspectives,FIND OUT MORE |