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One of the biggest transformations the hospitality industry has undergone in the past 30 years is the application of technology. Not only has digital technology made running and dining at a restaurant easier, but it’s fundamentally changed the way we run establishments as restaurateurs, and changed the way we eat at them. This edition ofFIND OUT MORE |
Author: Judy Tsuei
Boats, Barbados, and Bad Boyz with Chef Kelston Moore
Chef Kelston Moore is a private chef who delivers one-of-a-kind dining experiences in San Diego. He’s also the co-founder of Bad Boyz of Culinary, a nonprofit that gives Black chefs the tools to grow within the culinary industry. We had the opportunity to sit down and talk about all the things, from growing up inFIND OUT MORE |
A special look at our first ever chef mixer, hosted by Table 1807
In 2021, Chef Works launched Table 1807, an online space for chefs to engage in meaningful dialogue, spark new connections, and put up their feet for once. In less than a year, we’ve grown to nearly 5,000 members who breathe life into our community with their daily posts. It only made sense that we finallyFIND OUT MORE |
Honoring Native American heritage all year round
The day after Thanksgiving is Native American Heritage Day, a holiday created to acknowledge and honor Native Americans’ continued presence and culture. This edition of Weekly Bites celebrates Native American heritage by covering three stories of Native chefs and restaurateurs who are revitalizing traditional Native American foodways. The way many of us learn about NativeFIND OUT MORE |
Creating at your highest level with Chef Nikki Steward
Have you ever felt like you had more to give to the world? Nikki Steward was working in pharmaceutical sciences when she decided to make a major pivot into the culinary sphere. “I feel like everyone identifies with a yearning for more and feeling like you have more potential,” she shared. Today, Chef NikkiFIND OUT MORE |
November Chef of Chef Works: Marc Quiñones
Chef Marc Quiñones has an energy that’s hard to ignore. Whether you’re meeting him in-person at MÁS, the full-service restaurant and tapas bar in Albuquerque’s Hotel Andaluz, or you’re watching one of his viral plating Reels on Instagram, you’ll quickly realize this is a man living with purpose and passion. And, judging by his accolades — 30,000FIND OUT MORE |
A new generation of dining
Millennials and their supposed obsession with avocado toast are no longer the spotlight of the hospitality industry. Instead, restaurants and bars are focusing their attention on appealing to a new generation — Gen Z. Gen Z is the generation of teenage activists now grown up — young adults who have known nothing but tumultuous timesFIND OUT MORE |
Don’t yuck our yum — the history of polarizing ingredients
There are ingredients that everyone loves, and there are ingredients that trigger such strong aversion, you wonder if two people are even tasting the same thing. There are also foods that fall in and out of favor over the years. We might raise our eyebrows at fine-dining menus of the 1950s. Likewise, restaurateurs of theFIND OUT MORE |
Introducing the Flex Series: 4 made-to-move chef coats you’ll love
For our newest collection, we were inspired by the chefs who are poetry in motion. Whose every slice, dice, and toss come together in one fluid movement. Whose every dish is plated with finesse, even when the pressure is on. This is the FLEX SERIES, a collection of 4 brand-new, ultra-flexible chef coats designed toFIND OUT MORE |
3 trends shaking up the beverage industry
What types of experiences and flavors do people want from their drinks and bars? Just like the restaurant industry, the beverage industry continues to evolve. This edition of Weekly Bites covers three stories that point to where the beverage industry might be going next. From bar reservations to the martini come-back and specialized hops, we’llFIND OUT MORE |