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To quote the words of Morgan Freeman: “Black history is American history.” And at Chef Works, we’re committed to lifting up Black voices in the food industry year round. While Black excellence should be celebrated all day, everyday, it’s important to take the time to celebrate Black culture and history in America in a moreFIND OUT MORE |
Author: Judy Tsuei
3 ways chefs are creating culinary magic beyond the restaurant
Restaurants aren’t the only places chefs can flex their culinary creativity. It may seem like there’s only one path to becoming a chef: culinary school, then restaurant. But these chefs are proving otherwise. In this edition of Weekly Bites, we’re featuring three stories of chefs working in unique spaces. From a museum cafe to airplaneFIND OUT MORE |
January Chef of Chef Works: Brother Luck
What has Chef Brother Luck learned over the course of his career? From the difference between ego and integrity to the 3 keys every chef must know — Chef Brother reveals his top gems. Whether you’re a business owner, a chef, or both, don’t miss this exclusive interview. Chef Works: Can we start with yourFIND OUT MORE |
Vibe check 2023: staying competitive on social media
Social media — especially Instagram — is a great tool for attracting new customers. But the constant selfies and food photographs have also irked some chefs. Regardless, more people are using social media to inform how and where they dine. So what’s the “vibe” check of 2023? What’s going to bring people into restaurants thisFIND OUT MORE |
Pushing the envelope with ‘Below Deck’ Chef Dave White
If you think cooking is reserved for the home-loving types, think again. There’s a side to the culinary arts that ventures beyond its most nourishing qualities — a side that’s daring, bold, and even a little rock ‘n’ roll. Chef Dave White is a case in point. You might know Chef Dave from the seventhFIND OUT MORE |
Immigrant innovation in America’s culinary landscape
Immigrant communities have long contributed to the culinary landscape of America through mom-and-pop restaurants and specialty grocery stores. Now, a new generation of immigrants is creating innovative opportunities to cement their mark on their communities through the universal language of food. This edition of Weekly Bites covers three stories of immigrant initiatives that areFIND OUT MORE |
Predictions for the hospitality industry in 2023
The hospitality industry is changing faster than ever, and 2022 was no exception. In this edition of Weekly Bites we’re covering three trends that we predict will become the “new normal” in 2023 and beyond. From rising food costs to reduced menus and the return of classic institutions like the lobby bar, at Chef WorksFIND OUT MORE |
Is it possible to “reinvent” classic ingredients?
The classics stick with us for a reason. We can count on them for a particular feeling or experience. So what happens when you start reinventing classic ingredients? Are you creating a trend or something new all together? This edition of Weekly Bites covers three quintessential foods that are undergoing a makeover. From caviar onFIND OUT MORE |
December Chef of Chef Works: Jenna D’Agostino
Chef Jenna D’Agostino has worked in the country club sector, the food truck world, and the private sphere. Now, she’s lending her craft to the next generation of chefs as a culinary instructor. If you’ve ever been curious about becoming or learning from a teacher of the culinary arts, you don’t want to miss thisFIND OUT MORE |
Lean ideas: Staying flexible in changing times
Restaurants often operate on razor-thin margins, which is why even the most popular restaurants can close after a few short years. And that’s when things are going well. This edition of Weekly Bites covers some of the creative ways industry leaders are building flexibility and resilience into their vision for the future. The pandemic hasFIND OUT MORE |