Welcome to Week 38 of 2020. Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week. APPETIZER When we’re ready to ditch Earth and make our way to populating Mars, it’s reassuring to know that we’ll still be able to get avocado toast. Per FoodFIND OUT MORE |

Perspectives is a short-form Q&A with culinary and hospitality professionals navigating the new landscape. Each week we’ll hear from different members of various communities about their experiences in the COVID era and how they are helping their business, guests and community move forward. If you work in hospitality and would like to be featured in Perspectives,FIND OUT MORE |

Welcome to Week 37 of 2020. Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week. APPETIZER Despite everything that’s happening, the world keeps spinning and industry keeps trying to innovate – globally, if possible. The Associated Press reports that China is becoming the newFIND OUT MORE |

Perspectives is a short-form Q&A with culinary and hospitality professionals navigating the new landscape. Each week we’ll hear from different members of various communities about their experiences in the COVID era and how they are helping their business, guests and community move forward. If you work in hospitality and would like to be featured in Perspectives,FIND OUT MORE |

Welcome to Week 36 of 2020. Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week. APPETIZER (or this week, the cocktail hour) “I love scotch. I love scotch. Scotchy, scotch, scotch. Here it goes down. Down into my belly.” We know of at leastFIND OUT MORE |

Innovation has always been at the forefront of Chef Works. From the time one of our garments is conceived to the moment it’s delivered to your doorstep, it has undergone rigorous testing to make sure it’s exactly what you need to be at your best. For more than three decades, Chef Works has been moreFIND OUT MORE |

When Chef Works launched the Urban Collection™ more than five years ago, the goal was to break the rules, change the game and fearlessly celebrate the fact that chefs aren’t cookie-cutter. It appreciated revolutionary gastronomy. It tipped a “skater hat” to the food truck scene. It gave a respectful nod to the underground supper clubFIND OUT MORE |

Perspectives is a short-form Q&A with culinary and hospitality professionals navigating the new landscape. Each week we’ll hear from different members of various communities about their experiences in the COVID era and how they are helping their business, guests and community move forward. If you work in hospitality and would like to be featured in Perspectives,FIND OUT MORE |

Welcome to Week 35 of 2020. Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week. APPETIZER The eyes of a nation are glued to Connecticut as a rogue “beefalo” continues to buffalo police. It’s pretty much on par with “Panda Watch.” For more thanFIND OUT MORE |

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email kgemmell@chefworks.com. Pictured above is our September Chef of Chef Works®, Marshall Galbreath, photographed in his Springfield Chef Coat and Largo Bib Apron.  There’s a beautiful symmetry to how Chef Marshall Galbreath’s lifeFIND OUT MORE |