While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, discover Food & Wine Magazine’s annual Restaurants of the Year listings, explore the newest craze in food tours (hint: you’ll probably need your passport), check out some truly terrible burger ideas, andFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, go inside the age of member-only dining clubs, try a new twist on a vodka-infused strawberry-rhubarb pie, and explore these small towns currently climbing the culinary ladder across the country.  Tasting TableFIND OUT MORE |

Our design team has been hard at work this year for the launch of our 2017 collection. The full line hits ChefWorks.com this Saturday, but in the meantime, we’re giving readers (that’s you!) a sneak peek into the new collection. Inspired by tales of open flames, renegade chefs and underground supper clubs, the 2017 CollectionFIND OUT MORE |

Santa Fe takes its culinary heroes seriously. Banding together around top chef Martin Rios and his Restaurant Martin, this celebrated spot boasts a locavore ethos in a chic dining establishment, with an extensive wine list and attentive service to boot. Nominated for a James Beard Foundation Award for Best Chef: Southwest this year, Chef MartinFIND OUT MORE |

Everything’s coming up Nina this year. The NOLA-based chef extraordinaire and Top Chef fan favorite Nina Compton was recently named a James Beard Foundation Award finalist for Best Chef: South, and Best New Chef by Food & Wine. With a restaurant that generates headlines and plenty of foodie buzz, we managed to snag a fewFIND OUT MORE |

Restaurants, it seems, are just as much of a slave to fashion as the rest of us. These spaces where people gather have evolved along with the times, and have acted as the backdrop for a multitude of design trends throughout modern history: from the French brasseries of the late 18th century to the riseFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, we’re celebrating the James Beard Journalism Award winners with a Fodder for Thought TAKEOVER! Linked below are all the award-winning stories – from the best profiles to the top food & cultureFIND OUT MORE |

San Diego’s most loveable chef, Rich Sweeney has been a kitchen staple in the city for over ten years, whipping up crave-worthy dishes that are as gluttonous as they are delicious. Having just launched a second location of the widely popular kid-friendly gastropub Waypoint Public, we caught up with this Top Chef alumnus to chatFIND OUT MORE |

As traditions go, it doesn’t get more conventional than the chef’s uniform. Every button, tie, and pocket has a storied history, dating back to the mid-19th century. Noting class, status and kitchen rank, a chef’s uniform was as important as the food served at the time, and these rigorous standards have been hard to break overFIND OUT MORE |

Put your dancing plans on hold and hit the mute button on your party playlist – National Grilled Cheese Day is here! While NGCD (National Grilled Cheese Day for those in the know) may have officially been on Wednesday, we cheese aficionados at Chef Works HQ have been celebrating all week long and wanted toFIND OUT MORE |