While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Eater tracks the decline of mid-level restaurant chains, Food Republic covers the best things you’ll learn in Restaurant School, and Bon Appetit explores Puerto Rican cuisine post-Maria. Bon Appetit | What WillFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Munchies makes the case for eating bird feathers, Olmsted traces its rise to the top of the NYC dining scene, and LA Time’s restaurant critic Johnathan Gold lists his top 101 eateriesFIND OUT MORE |

If you like photos of gorgeous cocktails, behind-the-scenes snaps, and peeks into the lives of some of the best bartenders on the planet, load up your Instagram and prepare to hit the “follow” button. Here at Chef Works, we take our Instagram feed pretty seriously – and are always on the hunt for the latestFIND OUT MORE |

So, you’re thinking about enrolling in culinary school? Well as you’re picking your back-to-school uniform and grabbing some new kitchen tools to wow your professors, we thought we’d lend a helping hand and break down some hard truths about all the things they don’t teach you in C-School. 1 | You’ll learn the ropes ofFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Plate Magazine explores the tools of the trade behind open-flame cooking, Bon Appetit breakdown shift drinks, and Anthony Bourdain sits down with Eater to chat about the magic that is Parts Unknown.FIND OUT MORE |

Kick the kale to the curb – Chicory is the new “it” vegetable gracing stock pots in kitchens around the world, and we’re here with the inside scoop to help you navigate this bittersweet and bodacious family of lettuce. What is chicory? Part of the salad family, chicories comprise those pleasantly bitter, multihued lettuces –FIND OUT MORE |

The workhorse of our new collection, the heavyweight Galveston aprons were designed to last. And last and then last some more. Crafted using a vintage canvas that’s been treated with a waxed, antique-looking finish, the Galveston is one of our favorite new items for fall. For those looking for a primetime upgrade – look noFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Tasting Table explores Austin’s all-lady Holly Roller restaurant, Eater goes inside the kitchen at Cote, and Restaurant Business dives into Hurricane Harvey’ effect on the culinary landscape of Houston. Tasting Table |FIND OUT MORE |

While you can weigh the pros and cons of attending culinary school, there’s no doubt that if you decide to take the plunge, you’ll meet quite a few characters on your first day in the test kitchen. And while you’ll leave with an advanced degree in gastronomy, we thought we’d give you a helping handFIND OUT MORE |

While working on some upcoming fun styling projects (stay tuned for updates), our Marketing and Product Development teams took over a locally distillery for a long day of shooting and styling. In-between suspender adjustments and hair re-styling, we managed to sneak a few snaps of the team doing what they do best – helping chefsFIND OUT MORE |