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Chef Tina Gamel has a deep passion for local, seasonal, and delicious food. She believes in crafting food while working alongside small farmers and having a positive impact on the environment. We had the chance to sit down and talk with her about her culinary journey and what sustainability looks like in her current roleFIND OUT MORE |
It’s time to change workplace conditions
The restaurant industry is not particularly known for its fair labor practices and supportive work environments. The demands of the kitchen lead to long shifts, little breaks, and physically grueling work. This edition of Weekly Bites summarizes three stories of industry leaders who are working hard to create a more fair, equitable, and safe workplaceFIND OUT MORE |
Introducing Our Ambassadors: Part 4
This year, we welcomed our very first generation of Chef Works brand ambassadors — 16 incredible chefs who are inspiring us inside and outside the kitchen. Next up, meet Chefs Ryan Van Voorhis, Seth Bradley, Galen Zamarra, and Barret Beyer! Chef Ryan Van Voorhis & Chef Seth Bradley of Nude Dude Food Ryan Van VoorhisFIND OUT MORE |
It’s not just about taste: Immersive food experiences
When we sit down to eat, we don’t just experience the food through our taste buds. We take in the aroma of the food, feel the texture in our mouths, and experience the ambience of our surroundings. Food is a multi-sensory experience, and this edition of Weekly Bites covers three stories of brands and chefsFIND OUT MORE |
Native American chefs and ingredients are rising up
Acknowledging Native American communities is usually relegated to discussions of the past, or during the colonialist holiday Thanksgiving. But Indigenous communities throughout North America have retained their unique cultures and histories, and food is a large part of that. This week’s edition of Weekly Bites explores ways that Indigenous chefs are reclaiming their culinary traditions. FIND OUT MORE |
Introducing Our Ambassadors: Part 3
Introducing Our Ambassadors: Part 3 This year marked the beginning of our very first brand ambassador program, and we couldn’t be any more eager to introduce you to our 16 amazing chefs! In our next round of ambassador highlights, we’re taking you all over the US — from West Coast to East Coast, north andFIND OUT MORE |
What can you do to reduce food waste?
The United States discards more food than any other country in the world, even when accounting for population size. Not all of this food waste comes from individual homes — 40% of all U.S. food waste comes from the culinary industry. This edition of Weekly Bites reviews three corners of the culinary industry that areFIND OUT MORE |
August Chef of Chef Works: Dina Altieri
Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, fill out this form. Pictured above is our August 2022 Chef of Chef Works®, ChefDina Altieri, in her GRAMERCY DENIM CHEF COAT Chef Dina Altieri has worked in many facets of theFIND OUT MORE |
This is why we can’t have nice things: How biodiversity affects what we eat
As human’s impact on the planet increases, ingredients that were once abundant are dwindling. Some species face extinction, either because of human consumption or habitat changes, and other ingredients have too much of a negative impact on the planet to harvest in large quantities. On the flip side, some invasive species are becoming so plentifulFIND OUT MORE |
How do we adapt to inflation and supply chain disruption?
The hospitality industry has been going through a rough time these past few years. First there were lockdowns that shuttered many restaurants, and now the inflation and supply issues that we always knew would be the outcome of the pandemic are really starting to hit, and hard. This edition of Weekly Bites looks at someFIND OUT MORE |