While you’re busy running service, we’re scouring the internet in search of the latest and greatest stories. This week, Bon Appetit urges chefs to lead the environmental revolution, Food Republic fights food waste with pasta and Eater examines licensing deals in the culinary world.   Bon Appetit | Chefs Have a Responsibility to Build aFIND OUT MORE |

Treat your waitstaff friends this year – after all – they deserve it! After working back-to-back shifts pretty much since Thanksgiving, waitstaff comrades deserve a little love. In-between pre-fixe menus and champagne toasts, slip them one of these goodies, specially picked by your Chef Work elves to make their lives a little easier, better, and,FIND OUT MORE |

For those friends that prefer to experiment with bitters and spirits instead of béchamel and steak – never fear, we’re here to help with all your gifting conundrums. Rounding up some of our favorite bar tools and accessories – from ice cream trays to artisanal gin and a new apron, we’ve got the best bartendingFIND OUT MORE |

Chef John Curley has no problem admitting that he owes a tip of the cap to his mom, Colleen. After all, “She taught me everything I know,” he said. Under her guidance – and sometimes alongside her as a sous chef – Curley has enjoyed tremendous success in the world of competitive cooking, including aFIND 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, Variety breaks the news that Mario Batali is back on the silver screen, Esquire dives into food media’s coverage of female chefs, and Tasting Table reports on the merge of two ofFIND OUT MORE |

Sure, your Executive Chef sometimes yells, sends pans flying, and assigns you dishwashing duty the one time you accidently showed up late — but at the end of the day, you know Chef is only trying to make a better cook. So this holiday season, take the opportunity to show them how much you care,FIND OUT MORE |

    A love letter to the Basque region in Spain, Txikito is nestled in the heart of New York City, where owner and chef Alex Raij crafts delicate tapas from traditional Iberian flavors. Focusing on humble ingredients served in experiential ways, Chef Raij transports diners to her husband’s family’s dining room in the BasqueFIND 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, Daniel Humm offers advice to young chefs, Food & Wine explores the underbelly of food delivery, and Restaurant Business revels it’s top 10 list of groundbreaking concepts set to change the faceFIND OUT MORE |

Cyber Monday is in full swing on chefworks.com, where we’re taking up to 35% off your purchases — today only! With the clock ticking, here’s how to cash in on this epic deal, before it’s too late! Details — 24 HOUR FLASH SALE! 35% Off Any Purchase of $100 or more + Free Shipping withFIND OUT MORE |

We here at Chef Works HQ spend a lot of time scrolling Instagram, always on the hunt for cool chefs rocking our signature fork logo. As we gear up for the long holiday weekend, we wanted to share a few of our favorite accounts, to give you some new fodder to discover in between dinnerFIND OUT MORE |