One of the greatest unknowns for the culinary and hospitality industries – which have been hit particularly hard by the COVID-19 pandemic – is what does life look like on the other side when the bans are lifted, restaurants are opened and life begins to reflect a dusting of normalcy? San Diego-based writer, food criticFIND OUT MORE |

Chef Works is committed to supporting our community by providing important and relevant news through our media channels. Here are some links and resources we thought you’d find important. HAPPENING NOW There are so many wonderful acts of selflessness going on right now in the culinary and hospitality communities that it’s difficult to showcase themFIND OUT MORE |

Caroline Schiff, executive pastry chef at Gage & Tollner in Brooklyn, is a native New Yorker and is seeing firsthand how her city is pulling together. She took some time earlier this week to chat with the Chef Works Blog about the positive contributions she’s seeing, how she’s spending her time and her vision forFIND OUT MORE |

Chef Works is committed to supporting our community by providing important and relevant news through our media channels. Here are some links and resources we thought you’d find important. HAPPENING NOW Financial aid is on the way as Congress approved a federal relief package. But it might take a little time for the money toFIND OUT MORE |

Food is universally known for bringing people together. And while the current landscape has temporarily altered how much we can congregate, the culinary and hospitality communities are passionate and resilient. For every story that sows the seeds of frustration, there is another about our community coming together to help. We want to use this spaceFIND OUT MORE |

Chef Works is dedicated to the industries we serve and we want to make sure you have all of the tools you may need to help navigate these uncertain times. We’ve compiled a list of reliable sites where you can check back often to get all of the latest information. We will continue to publishFIND OUT MORE |

Chef Maeve Rochford never met an egg she didn’t like. Be it scrambled or fried, basted or hard boiled, the executive chef-owner of Sugar and Scribe in La Jolla, Calif., is a bona fide egg fanatic. In this latest edition of “Art of the Ingredient” chef describes her passion for eggs and recounts the manyFIND OUT MORE |

Over the coming weeks, the Chef Works® blog will give you an inside look at what it takes to bring a new launch from concept to market during this three-part series. The entirety of the series will focus on the launch of our Contemporary Collection and additions to our Urban Collection. Part 1 looked atFIND OUT MORE |

Over the coming weeks, the Chef Works® blog will give you an inside look at what it takes to bring a new launch from concept to market during this three-part series. The entirety of the series will focus on the launch of our Contemporary Collection and additions to our Urban Collection. At the San DiegoFIND OUT MORE |

Welcome to Week 10 of 2020. Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week. First up is guess the quote: “Cakes are healthy too, you just eat a small slice.” (Do you know who said it? Answer at the bottom.) APPETIZER You can’tFIND OUT MORE |