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It’s no secret that the culinary industry — like many industries in America — is male-dominated. With the increased awareness of gender-based inequality, however, one might think that the gap is closing. In this special Women’s History Month edition of Weekly Bites, we’re taking a look at the latest gender statistics in the industry, asFIND OUT MORE |
Category: Chef Works Blog
Chef Works Blog
The Mocktail Movement & Why It Matters
We often see the beginning of the new year as a time to reset: to set intentions for the upcoming year and close out old chapters from the year prior. Every year in January, many Americans join the annual detox challenge called Dry January, where they abstain from drinking alcohol for the entire month. FIND OUT MORE |
6 Cookbooks to Read For Women’s History Month
March is Women’s History month, and we’ll be celebrating all month long with incredible stories from chefs who identify as women. To celebrate Women’s History Month is to honor the many ways of being a woman. It’s about highlighting the achievements of the woman who stays home to care for her family just as enthusiasticallyFIND OUT MORE |
3 Black James Beard Award Semifinalists
The 2023 James Beard Award Semifinalists list has come out, and we were pleased to see a diverse and supremely talented group up for nominations. In this edition of Weekly Bites, we’re covering the stories of three Black chefs who made the semifinalists list. The James Beard Award first started in 1990 and quickly becameFIND OUT MORE |
“All I Want”: The Limited Edition Craft Beer With a Purpose
Can beer be a medium for social change? Kemet Ackee, a young Black entrepreneur based in San Diego, says yes. After serving for nine years in the Army, Kemet joined Paving Great Futures, a nonprofit that provides entrepreneurial and workforce readiness training programs. Kemet soon launched All My Friends Are Rappers, a brand that promotesFIND OUT MORE |
Black Representation In and Out of the Restaurant Kitchen
In this special Black History Month edition of Weekly Bites, we’re talking about Black representation in the culinary industry — not just in a restaurant kitchen, but in other food spaces as well. Legacies of racism and discrimination leave many industries where Black people don’t feel welcome. Issuing formal laws to prevent discrimination isn’t enough.FIND OUT MORE |
February Chef of Chef Works: Kevin Mitchell
In honor of Black History Month, Chef Works had the chance to chat with Chef Kevin Mitchell, also known as the ChefScholar. Hit play, or keep reading to learn five things about him! He first learned how to cook from his grandmother. “My grandmother would let my brothers go outside and play, and she wouldFIND OUT MORE |
West African Cuisine — More Than a Delicious New Trend
In this special Black History Month edition of Weekly Bites, we’re celebrating West African cuisine in the United States. West African food has been steadily increasing in popularity in the U.S., and it’s easy to see a future where West African food becomes as much of a staple cuisine in our food scene as ThaiFIND OUT MORE |
6 cookbooks to read for Black History Month 2023
At Chef Works, we’re committed to lifting up Black voices in the food industry year round. While Black excellence should be celebrated all day, everyday, it’s important to take the time to celebrate Black culture and history in America in a more intentional way, and that’s what February is for. February is Black History Month.FIND OUT MORE |
3 ways chefs are creating culinary magic beyond the restaurant
Restaurants aren’t the only places chefs can flex their culinary creativity. It may seem like there’s only one path to becoming a chef: culinary school, then restaurant. But these chefs are proving otherwise. In this edition of Weekly Bites, we’re featuring three stories of chefs working in unique spaces. From a museum cafe to airplaneFIND OUT MORE |