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The hospitality industry has been going through a rough time these past few years. First there were lockdowns that shuttered many restaurants, and now the inflation and supply issues that we always knew would be the outcome of the pandemic are really starting to hit, and hard. This edition of Weekly Bites looks at someFIND OUT MORE |
Author: Judy Tsuei
Introducing Our Ambassadors: Part 2
Did you hear the news? This year, we teamed up with 16 amazing chefs to make up our first generation of Chef Works brand ambassadors! And today, we have the pleasure of introducing you to four of them. Meet Chef Lance, Chef Maria, Chef John, and Chef Cesar — all brilliant chefs who are doingFIND OUT MORE |
Change in the kitchen doesn’t start with what’s on the plate
Chefs have become another sexy profession in recent years, with some chefs reaching near-celebrity status. As chefs enjoy the spotlight, however, the less glamorous side of working in a kitchen has also been garnering attention — the long hours, the toxic work environment, the substance abuse. In recent years, the industry has been trying toFIND OUT MORE |
Chef Works Sponsors Citi Taste of Tennis in Washington, D.C.
On July 31st, 2022, Chef Works was one of the key sponsors of the Citi Taste of Tennis at the Omni Shoreham Hotel in Washington, D.C. Chef Nicholas Stefanelli, owner of three restaurants in D.C., including the Michelin-starred Masseria in the Union Market district. Chef Nick was featured on Fox’s Good Day DC, making meatballsFIND OUT MORE |
Food between the pages
Books are consumed and devoured, not unlike a cheeseburger. This edition of Weekly Bites reviews three stories of how the worlds of books and food collide. Food has always been part of the literary imagination, just like words are important in the food industry. Food captures our imagination because of its ability to create somethingFIND OUT MORE |
Emerging cuisines and new flavors
This edition of Weekly Bites gives the latest on emerging cuisines in the American culinary scene. Immigrant communities have been a cornerstone of American cuisine since the days of Ellis Island. While different communities initially opened restaurants in order to serve their own communities, Americans started to take note of the different and tasty creationsFIND OUT MORE |
July Chef of Chef Works: Vanda Asapahu
Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, fill out this form. Pictured above is our July 2022 Chef of Chef Works®, Chef Vanda Asapahu, in her MARRAKESH V-SERIES CHEF COAT After growing up in a restaurant family, Chef VandaFIND OUT MORE |
Food sovereignty in 2022 and beyond
Food sovereignty has been a topic of conversation in the global food community for the past few years. From discussions at one of the biggest culinary events, Food & Wine Classic in Aspen, to the most recent Top Chef Finale, big names in the food and beverage industry are talking about food sovereignty. What exactlyFIND OUT MORE |
A seed, a leaf, and a fungus — trendy ingredients of 2022 for your menu
With so many ingredients, food cultures, and styles of preparation in the world, you’d think that no two restaurants would look the same. Like any other creative industry, however, popular trends shape menus around the world, and once a trend sets in, it spreads everywhere. This edition of Weekly Bites takes a look at threeFIND OUT MORE |
The newest and most futuristic tech in the culinary world
Food and technology have always been deeply entwined. When we hear the word “technology” we may think of computers and software, but the definition of a technology is simply “the practical application of knowledge.” People have been using different technologies for thousands of years to make food — to mill flour, brew beer, make chocolate. FIND OUT MORE |