Have you ever wondered what a chef’s Thanksgiving looks like? We imagine it to be bigger, better and more awesome than we could ever imagine. So we tapped one of our favorite San Diego chefs (and April’s Chef of Chef Works), Rich Sweeney of Waypoint Public, to see what Thanksgiving is like at his house.FIND 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, Eater breaks down culinary participation by gender, Bon Appetit rounds up the best kitchen tools to scoop up for Cyber Monday, and Food Republic shares the hottest Japanese culinary terms to knowFIND OUT MORE |

Your turkey may still be defrosting and you still have to pick your parents up from the airport, but that doesn’t mean you shouldn’t start planning for the after party: CYBER MONDAY! Kick off your season with some new gear from your favorite culinary supply company, offered with some special perks for those email subscribers.FIND OUT MORE |

Ready, set, WIN! Happening now and while supplies last, we’re hosting an epic three-month contest to reward those we care most about: you!   Want to get in on the action? Here’s how: 1 | When you order apparel from ChefWorks.com (pick out a new apron, update your chef coat, or grab a new pairFIND 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, Esquire explores the world of Michelin food inspectors, Bon Appetit joins the call line at Butterball Turkey, and FSR Magazine introduces Kimbal Musk as a rising star in fast-casual dining.   FSRFIND OUT MORE |

As excited as we are for the bottomless turkey and getting sauced on our favorite cranberry medley, we want to make sure we’re fully prepped and ready for this epic day of eating, and it starts with your kitchen attire. Any hosting home cook knows, this is a day for spills and messes and stains,FIND OUT MORE |

Knives are perhaps the most important tool in the kitchen. Designed to perform specific tasks, using the right blade makes all the difference in the heat of service – so how do you know you’re using the correct one? We’re cutting to the chase for you with our handy infographic – so get ready toFIND 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, Eater examines the fast-casual craze, Bon Appetit quizzes Carla Hall on her favorite foods, and the New York Times de-bunks clean eating. Eater | When Fine-Dining Chefs Go Fast Casual Not everyoneFIND OUT MORE |

Chef Nathan Lingle knows a thing or two about food, cooking and running a hotel kitchen. At the exclusive L’Auberge Del Mar hotel, Chef Nathan utilizes San Diego’s bounty of seasonal produce to craft winning menus for guests and locals alike. His pedigree includes a diploma from the prestigious Culinary Institute of America, and afterFIND OUT MORE |

While your menu might be finalized, guest list confirmed, turkey sourced, and linens washed, don’t overlook your kitchen drawers – and tools you’ll need once Thanksgiving Day arrives. Not sure where to start? Don’t worry, we’re rounding up some of our top kitchen tools we can’t live without, so you’re ready to take on TurkeyFIND OUT MORE |