Welcome to Week 33. For all of the Disney insiders, this is your week. Also, this is a big week for Rolling Rock drinkers, who have long debated the meaning of “33” on the labels. The origins of the “33” have taken on lore-like status. Not even Snopes has the answer. If you crack itFIND OUT MORE |

Each month we feature an Apron Ace. If you love your Chef Works apron and wear it outside of the traditional kitchen setting – makeup artist, potter, florist – or in the case of this month’s Apron Ace, a coffee chef, we want to know! To be featured, email marketing@chefworks.com. Pictured above is our AugustFIND OUT MORE |

Sunday officially kicks of Chef Appreciation Week.  That’s obviously a big deal for the gang here at Chef Works. In fact, it’s such a big deal that we might be offering a big deal (cough, SALE!, cough). Follow our social channels for details: — Instagram — Twitter — Facebook To kick off Chef Appreciation Week,FIND OUT MORE |

Welcome to Week 32. If you’re Magic Johnson, Shaquille O’Neal (the Miami version), Karl Malone or Sandy Koufax, this is your week! Today we’ve got the argument against automated technology, an overnight stay in one of LA’s most famous restaurants, plant-based “skin,” and other news from the restaurant industry. To the links! Shutterstock photo TroyFIND OUT MORE |

Joël Robuchon, who collected dozens of Michelin stars and was hailed as “chef of the century” died of cancer Monday at age 73. Le Figaro newspaper had the initial report, which was later confirmed by the French government. Robuchon was in Geneva, Switzerland, at the time of his death. “Joel Robuchon, a visionary chef whoFIND OUT MORE |

Social media moves pretty fast. Yesterday’s trend is tomorrow’s tripe. Keeping up with who – and what – is hot isn’t always easy. That’s where the Chef Works blog comes in. We’ve got an amazing social media team that blasts out all of the latest and greatest from Chef Works while also keeping an eyeFIND OUT MORE |

Welcome to Week 31! While we have neither 31 stories nor 31 flavors to offer, we’ve got some interesting news in the food and restaurant industry that you’re going to want to read about. From world-renowned chefs to cutting edge industry technology, this week has a little something for everyone. To the links! Chef JoséFIND OUT MORE |

Jet Tila was out of one studio and right into another. After wrapping up his first season as the floor reporter for Iron Chef America, he was back behind the camera doing a photo shoot for his second cook book. Yes, it’s been that kind of year for the celebrity chef and restaurateur who hasFIND OUT MORE |

Trust Eric Dahl. He knows what he’s talking about. The former line cook, turned client services associate for Chef Works, has sweated in the kitchens of some of San Diego’s most prestigious restaurants. So when someone calls Chef Works and asks about a Cool Vent™ option or sizing, Dahl is well-equipped to offer expertise. He’sFIND OUT MORE |