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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 |
Author: Judy Tsuei
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 |
Chef Sean MacDonald on edible shapes, collaborating with other chefs, and living in the present
Ever wonder how rising chefs stay on top of their game? Chef Sean MacDonald is known for creating stunning dishes that are just as much a treat for your eyes as they are your taste buds. We were lucky enough to sit down with him and learn more about his signature geometric plating style, theFIND OUT MORE |
These change-makers are making mental health a priority in the restaurant industry
In the hospitality industry and beyond, the need for better mental health support has been picking up steam. These essential conversations are even making their way into popular television shows like The Bear, helping to raise awareness among viewers who may not be familiar with the restaurant industry’s shortcomings. All that to say, we’re hopeful.FIND OUT MORE |
Marketing yourself as a chef
Chefs have risen to the status of celebrity personalities in recent years, thanks to shows like Top Chef and The Bear and even romance books with chefs as the protagonists. Chefs are no longer hidden in the back of the kitchen, and this expectation of fame adds the pressure for chefs to not only marketFIND OUT MORE |
Chef Works Donates Apparel to a Good Cause
Chef Works is honored to contribute to The Grand Chef Throwdown, a culinary competition and celebration benefiting the Cystic Fibrosis Foundation. We will be donating 45 aprons and two chef coats to the winners of the competition. Read on to learn more about The Grand Chef Throwdown, and why we’re so excited to be ableFIND OUT MORE |
October Chef of Chef Works: Nishant Amin
What does it take to become a master of your craft, even when the odds are stacked against you? “As long as your mind is set free, you can do whatever you want,” says Chef Nishant Amin, who holds the title of Canadian Chocolate Master. In this month’s edition of Chef of Chef Works, NishantFIND OUT MORE |
Food that lives in the imagination
We spend a lot of time consuming food, and, as culinary experts, we think about food a lot, too. Dishes start out as daydreams, and our imaginations are sparked by new flavors and new combinations. Food activates our imagination, and our imagination creates new foods. This edition of Weekly Bites summarizes three ways that theFIND OUT MORE |