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Acknowledging Native American communities is usually relegated to discussions of the past, or during the colonialist holiday Thanksgiving. But Indigenous communities throughout North America have retained their unique cultures and histories, and food is a large part of that. This week’s edition of Weekly Bites explores ways that Indigenous chefs are reclaiming their culinary traditions. FIND OUT MORE |
Author: Judy Tsuei
Introducing Our Ambassadors: Part 3
Introducing Our Ambassadors: Part 3 This year marked the beginning of our very first brand ambassador program, and we couldn’t be any more eager to introduce you to our 16 amazing chefs! In our next round of ambassador highlights, we’re taking you all over the US — from West Coast to East Coast, north andFIND OUT MORE |
What can you do to reduce food waste?
The United States discards more food than any other country in the world, even when accounting for population size. Not all of this food waste comes from individual homes — 40% of all U.S. food waste comes from the culinary industry. This edition of Weekly Bites reviews three corners of the culinary industry that areFIND OUT MORE |
August Chef of Chef Works: Dina Altieri
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 August 2022 Chef of Chef Works®, ChefDina Altieri, in her GRAMERCY DENIM CHEF COAT Chef Dina Altieri has worked in many facets of theFIND OUT MORE |
This is why we can’t have nice things: How biodiversity affects what we eat
As human’s impact on the planet increases, ingredients that were once abundant are dwindling. Some species face extinction, either because of human consumption or habitat changes, and other ingredients have too much of a negative impact on the planet to harvest in large quantities. On the flip side, some invasive species are becoming so plentifulFIND OUT MORE |
How do we adapt to inflation and supply chain disruption?
The hospitality industry has been going through a rough time these past few years. First there were lockdowns that shuttered many restaurants, and now the inflation and supply issues that we always knew would be the outcome of the pandemic are really starting to hit, and hard. This edition of Weekly Bites looks at someFIND OUT MORE |
Introducing Our Ambassadors: Part 2
Did you hear the news? This year, we teamed up with 16 amazing chefs to make up our first generation of Chef Works brand ambassadors! And today, we have the pleasure of introducing you to four of them. Meet Chef Lance, Chef Maria, Chef John, and Chef Cesar — all brilliant chefs who are doingFIND OUT MORE |
Change in the kitchen doesn’t start with what’s on the plate
Chefs have become another sexy profession in recent years, with some chefs reaching near-celebrity status. As chefs enjoy the spotlight, however, the less glamorous side of working in a kitchen has also been garnering attention — the long hours, the toxic work environment, the substance abuse. In recent years, the industry has been trying toFIND OUT MORE |
Chef Works Sponsors Citi Taste of Tennis in Washington, D.C.
On July 31st, 2022, Chef Works was one of the key sponsors of the Citi Taste of Tennis at the Omni Shoreham Hotel in Washington, D.C. Chef Nicholas Stefanelli, owner of three restaurants in D.C., including the Michelin-starred Masseria in the Union Market district. Chef Nick was featured on Fox’s Good Day DC, making meatballsFIND OUT MORE |
Food between the pages
Books are consumed and devoured, not unlike a cheeseburger. This edition of Weekly Bites reviews three stories of how the worlds of books and food collide. Food has always been part of the literary imagination, just like words are important in the food industry. Food captures our imagination because of its ability to create somethingFIND OUT MORE |