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The start of fall brings cooler air (in some places) and pumpkin-spice everything. It also brings an opportunity to reflect on trends that have emerged over the past year, so that you can plan for the year ahead. The year 2022 saw a world emerging from a global pandemic that is still affecting us,FIND OUT MORE |
Author: Judy Tsuei
Greetings From: A Mini Travel Food Series
One of the greatest things we can do with our time and money is see the world. Whether you’re venturing halfway across the globe or exploring a neighborhood you don’t usually go to, there’s so much beauty — and delicious food! — to be found. Chef Works’ newest series on YouTube, Greetings From, helps youFIND OUT MORE |
Common restaurant trends of 2022: Part 1
Trends come and go in the restaurant industry almost as quickly as they do in fashion. This edition of Weekly Bites is part one of a two-part series exploring some of the most current trends in the culinary industry. Be sure to check in next week for part two! The idea of “following trends” canFIND OUT MORE |
Introducing Barkeep: our newest YouTube series
Bartenders are the party starters, the mixology masters, and the unsung heroes of the food and beverage industry. Using the power of their craft, they can delight a palate, brighten a meal, and turn strangers into friends (and maybe something more). In our new video series, Barkeep, Chef Works taps into the craft that isFIND OUT MORE |
Meet the Mojave Chef Coat
With our brand-new Mojave Chef Coat, camo isn’t for blending in — it’s for standing out. We took the classic silhouette you know and love and reimagined it in a contemporary camouflage print. It’s bold enough to make a statement, yet strategically placed patterns and subtle accent stitching keep this coat sleek and refined. ItFIND OUT MORE |
What does it mean for food to be ‘authentic’?
Authenticity is a word people often use to describe food, from Yelp reviews saying “go here for authentic X food” to high-brow reviews critiquing restaurants for serving inauthentic cuisine. But what does it mean for food to be authentic, and is authenticity what we should be striving for? This edition of Weekly Bites reviews threeFIND OUT MORE |
September Chef of Chef Works: Tina Gamel
Chef Tina Gamel has a deep passion for local, seasonal, and delicious food. She believes in crafting food while working alongside small farmers and having a positive impact on the environment. We had the chance to sit down and talk with her about her culinary journey and what sustainability looks like in her current roleFIND OUT MORE |
It’s time to change workplace conditions
The restaurant industry is not particularly known for its fair labor practices and supportive work environments. The demands of the kitchen lead to long shifts, little breaks, and physically grueling work. This edition of Weekly Bites summarizes three stories of industry leaders who are working hard to create a more fair, equitable, and safe workplaceFIND OUT MORE |
Introducing Our Ambassadors: Part 4
This year, we welcomed our very first generation of Chef Works brand ambassadors — 16 incredible chefs who are inspiring us inside and outside the kitchen. Next up, meet Chefs Ryan Van Voorhis, Seth Bradley, Galen Zamarra, and Barret Beyer! Chef Ryan Van Voorhis & Chef Seth Bradley of Nude Dude Food Ryan Van VoorhisFIND OUT MORE |
It’s not just about taste: Immersive food experiences
When we sit down to eat, we don’t just experience the food through our taste buds. We take in the aroma of the food, feel the texture in our mouths, and experience the ambience of our surroundings. Food is a multi-sensory experience, and this edition of Weekly Bites covers three stories of brands and chefsFIND OUT MORE |