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Can beer be a medium for social change? Kemet Ackee, a young Black entrepreneur based in San Diego, says yes. After serving for nine years in the Army, Kemet joined Paving Great Futures, a nonprofit that provides entrepreneurial and workforce readiness training programs. Kemet soon launched All My Friends Are Rappers, a brand that promotesFIND OUT MORE |
Author: Judy Tsuei
February Chef of Chef Works: Kevin Mitchell
In honor of Black History Month, Chef Works had the chance to chat with Chef Kevin Mitchell, also known as the ChefScholar. Hit play, or keep reading to learn five things about him! He first learned how to cook from his grandmother. “My grandmother would let my brothers go outside and play, and she wouldFIND OUT MORE |
West African Cuisine — More Than a Delicious New Trend
In this special Black History Month edition of Weekly Bites, we’re celebrating West African cuisine in the United States. West African food has been steadily increasing in popularity in the U.S., and it’s easy to see a future where West African food becomes as much of a staple cuisine in our food scene as ThaiFIND OUT MORE |
6 cookbooks to read for Black History Month 2023
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 more intentional way, and that’s what February is for. February is Black History Month.FIND OUT MORE |
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 |