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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 |
Category: Chef Works Blog
Chef Works Blog
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 |
Introducing Our Ambassadors: Part 1
This year, we teamed up with 16 amazing chefs to be part of our first generation of brand ambassadors. Let’s get to know four of them: Chef Megan Gill Chef Megan Gill has been working in the culinary world since the age of 16. You might recognize her as the runner-up on Season 20 ofFIND OUT MORE |
Emerging cuisines and new flavors
This edition of Weekly Bites gives the latest on emerging cuisines in the American culinary scene. Immigrant communities have been a cornerstone of American cuisine since the days of Ellis Island. While different communities initially opened restaurants in order to serve their own communities, Americans started to take note of the different and tasty creationsFIND OUT MORE |
July Chef of Chef Works: Vanda Asapahu
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 July 2022 Chef of Chef Works®, Chef Vanda Asapahu, in her MARRAKESH V-SERIES CHEF COAT After growing up in a restaurant family, Chef VandaFIND OUT MORE |
Food sovereignty in 2022 and beyond
Food sovereignty has been a topic of conversation in the global food community for the past few years. From discussions at one of the biggest culinary events, Food & Wine Classic in Aspen, to the most recent Top Chef Finale, big names in the food and beverage industry are talking about food sovereignty. What exactlyFIND OUT MORE |
A seed, a leaf, and a fungus — trendy ingredients of 2022 for your menu
With so many ingredients, food cultures, and styles of preparation in the world, you’d think that no two restaurants would look the same. Like any other creative industry, however, popular trends shape menus around the world, and once a trend sets in, it spreads everywhere. This edition of Weekly Bites takes a look at threeFIND OUT MORE |
The newest and most futuristic tech in the culinary world
Food and technology have always been deeply entwined. When we hear the word “technology” we may think of computers and software, but the definition of a technology is simply “the practical application of knowledge.” People have been using different technologies for thousands of years to make food — to mill flour, brew beer, make chocolate. FIND OUT MORE |
The Next Thing on Your Drinks List
Have you ever heard of the saying, “if you try to please everybody, you please nobody?” The idea is that whatever you’re offering customers should target specific tastes, and experiences. After all, would you dilute your restaurant’s theme of North African cuisine by putting a plain white chicken breast and mashed potatoes on the menu,FIND OUT MORE |