Chef Works Weekly Bites:
Week 26

by Kevin Gemmell,

Welcome to Week 26 of 2020. Chef Works® Weekly Bites is where we take a dive into the notable food stories of the week. We took a break from the traditional Weekly Bites for a couple of months to bring you news, links and resources specific to the COVID-19 pandemic and how it impacted the hospitality community.

Moving forward Chef Works will continue to use all of its media channels as a reliable resource for our readers, friends and customers.

APPETIZER

‘Tisn’t the season for finger foods, apparently. As restaurants continue their comeback, and patrons adjust to the new social norms of dining out, there are some good tips that consumers should keep in mind – at least for the immediate future.

Taste of Home put together a collection of “don’ts” when dining. Among them, eating with your hands:

If you’re dreaming of eating a hamburger with your hands or eating finger foods like mozzarella sticks or chips and salsa, you might need to savor that experience at home and not in a restaurant. “The worst mistake you can make is eating with your hands. We inadvertently touch so many things at a restaurant, such as menus, glasses, silverware, condiment containers, etc,” Dr. Gary Linkov, an ENT physician and facial reconstructive surgeon in New York City. “If you do happen to touch an item at the restaurant which has been contaminated with coronavirus, bringing your hands to your face increases your risk of acquiring infection.”

You can read the rest of the article here.

MAIN COURSE

  • A sweet (or savory) story out of Pennsylvania, where area patrons would normally be getting ready for community fairs. That means “fair food.” Unfortunately, those fairs have been canceled, so vendors created a “fairless food tour.” More from NPR here.
  • Unlike some other perishable commodities – where prices can go into flux based on supply and demand – the cheese market is rarely volatile. That’s changing, according to the New York Times.
  • Wine: “I can’t be without you, baby.” Mary J. Blige is going into the wine business, under the name Sun Goddess Wines. Initial offerings, per People Magazine, will include a Pinot Grigio Ramato (rosé) and Sauvignon Blanc.
  • Yes, even gamers need to eat. Men’s Health looks at the high-protein diet, and the fine-dining chef that keeps one of the nation’s top eSports teams at the top of their game.

DESSERT

Courtesy photo / Krispy Kreme

It wouldn’t be a national holiday without Krispy Kreme cooking up something extra indulgent. The donut chain announced their InDOUGHpendance Day Doughnuts promotion.

Delish has the rundown on the new flavors, which will be available through this weekend.

FOUND THE FORK

The kind words continue to come in, even weeks after the Chef Works team maxed out our 20K Apron Giveaway. The iCater job training program through the Pine Street Inn homeless shelter was kind enough to include us in their monthly newsletter. They received 100 aprons as part of our giveaway.

Our thanks to the Pine Street Inn team for all of the amazing work they are doing.

You can always keep up with Chef Works news by staying connected on all of our social channels:

WEAR OF THE WEEK

The Women’s Detroit Shirt is the perfect pairing with a Berkeley Short Bib Apron (on her). Also shown (on him, left) is the Detroit Short Sleeve Denim Shirt and Berkeley Waist Apron. On him (center) is the Detroit Short Sleeve Denim Shirt and Berkeley Bib Apron.

With a look for all seasons and a style for all industries, the Detroit Shirt is one of our most versatile offerings.

With exclusive cuts for women and men, plus additional options for long sleeves, 100 percent cotton or different fabric blends, Detroit comes in at a comfort level and price point to fit all areas of hospitality.

Servers and bartenders love the comfort and multiple pockets. Chef’s love it as a “chef shirt” because it’s got a back-collar apron holder, thermometer pocket and roll-up sleeves (on the long sleeves cut).

It pairs perfectly with our Berkeley family of aprons.

ON THE BLOG: Some stories from the last couple of months

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