The culinary industry has undergone some seismic-level shifts over the past few years. The pandemic has not only caused restaurants to have to fight to stay open, but has had ripple effects that continue to cause labor shortages, substantial increases in the cost of doing business, and more.  These tumultuous years have heralded a fundamentalFIND OUT MORE |

Welcome to Weekly Bites – your weekly dose of inspiring, funny, and delicious food and drink news from around the world. We’re here with you and for you — if you have any feedback, comment below and let us know.  Let’s start with Earth Day. This year, it was especially marred with grim news ofFIND OUT MORE |

Every human being is undeniably unique. The question is: How do you create a career that’s as one-of-a-kind as you? Take some advice from Chef Christopher Koetke: “Make your five-year plan, but hold it loosely.” In this month’s Chef of Chef Works feature, Chef Chris shares with us his own journey in the culinary industryFIND OUT MORE |

New York native, Stephanie Heller, was working long days in a Manhattan office building. She was unhappy and wanted things to change. She decided to move to Scottsdale, get culinary training, and launch her own business as a personal chef. We had the chance to sit down with her and learn about how her businessFIND OUT MORE |

Gareth Powell is the founder and head chef of Jamaica Pon Di Road. His culinary journey started in Jamaica where he was born and raised. In 2011, he moved to Houston, Texas, to marry his wife, Danielle. She runs the business side of the restaurant while he cooks up and serves authentic Jamaican food toFIND OUT MORE |

  Chef Works: Let’s talk about Coastal Roots Farm, what do you all do?    Javier Guerrero: Coastal Roots farm is a nonprofit community farm in our seventh year. We’re located on the last 67 acres of what was formerly Ecke Ranch in North County. Historically, Ecke Ranch was 800 acres and it was knownFIND OUT MORE |

Chef Sterling Wright lives his life by this motto — impact over income. After having the opportunity to sit down and talk with him, we agree that he is doing just that! We’re excited to share with you some of the ways he’s using his culinary expertise to impact his community. If you want toFIND OUT MORE |

Chef Zuliya switched to a plant-based diet several years ago, and soon after started sharing her favorite recipes with the world to show that a plant-based diet doesn’t have to be challenging, limiting, or expensive.  When it comes to sweets especially, it can be easy to think that rich flavors come from butters and creamsFIND OUT MORE |

Art of the Ingredient continues its journey on the shores of Hawaii this week, visiting Maile’s Thai in Hawaii Kai. Perfection comes with practice, and Maile’s love obsession with red chili peppers  came with a lot of practice — and a lot of heat. Growing her tolerance over time, Maile has even  coined her signature extremeFIND OUT MORE |