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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 |
Author: Judy Tsuei
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 |
How will the changing climate affect your restaurant?
That’s right, it’s another Weekly Bites on climate change. Climate change affects our food supply profoundly, which has a ripple effect on the hospitality industry. From novel ways to combat climate change, to different ways of consuming food, and what foods to avoid, we continue to cover stories on climate change to give you aFIND OUT MORE |
The future of high-tech dining
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 |
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 |