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This year, we teamed up with 16 amazing chefs to be part of our first generation of brand ambassadors. Let’s get to know four of them: Chef Megan Gill Chef Megan Gill has been working in the culinary world since the age of 16. You might recognize her as the runner-up on Season 20 ofFIND OUT MORE |
Author: Judy Tsuei
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 |
The Next Thing on Your Drinks List
Have you ever heard of the saying, “if you try to please everybody, you please nobody?” The idea is that whatever you’re offering customers should target specific tastes, and experiences. After all, would you dilute your restaurant’s theme of North African cuisine by putting a plain white chicken breast and mashed potatoes on the menu,FIND OUT MORE |
June Chef of Chef Works: Imran “Ali” Mookhi
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 March 2022 Chef of Chef Works®, Chef Imran “Ali” Mookhi, in his Hartford Chef Coat Immigrating from Pakistan to Southern California when he wasFIND OUT MORE |
The Language of Food
Language is a powerful tool we use to tell stories, elicit emotions, and taste the world around us. How we talk about food is almost as important as the food itself! We may feast with our eyes, but language guides how we taste. From restaurant names to menu writing, food critic reviews to tasting notes,FIND OUT MORE |
The No-Alcohol Renaissance
Whether you’re in the culinary industry or simply looking to be social, if you choose not to drink alcohol, there used to be only two choices you had: either skip out on the bar with your friends, or sit there with an overly sweet Shirley Temple or Coke while your friends sip on carefully curatedFIND OUT MORE |