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Have you ever heard of the saying, “if you try to please everybody, you please nobody?” The idea is that whatever you’re offering customers should target specific tastes, and experiences. After all, would you dilute your restaurant’s theme of North African cuisine by putting a plain white chicken breast and mashed potatoes on the menu,FIND OUT MORE |
June Chef of Chef Works: Imran “Ali” Mookhi
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 March 2022 Chef of Chef Works®, Chef Imran “Ali” Mookhi, in his Hartford Chef Coat Immigrating from Pakistan to Southern California when he wasFIND OUT MORE |
The Language of Food
Language is a powerful tool we use to tell stories, elicit emotions, and taste the world around us. How we talk about food is almost as important as the food itself! We may feast with our eyes, but language guides how we taste. From restaurant names to menu writing, food critic reviews to tasting notes,FIND OUT MORE |
The No-Alcohol Renaissance
Whether you’re in the culinary industry or simply looking to be social, if you choose not to drink alcohol, there used to be only two choices you had: either skip out on the bar with your friends, or sit there with an overly sweet Shirley Temple or Coke while your friends sip on carefully curatedFIND OUT MORE |
Introducing Our Limited-Edition Aprons
At Chef Works, we design every single garment with style and functionality in mind. Whether you work front-of-house, back-of-house, behind an espresso bar, or in fine dining — our uniforms help you shine at your craft. Our brand-new aprons are no exception! This limited-edition capsule includes eight designer aprons that celebrate the creativity of theFIND OUT MORE |
[WEEKLY BITES] Beyond Fusion and Assimilation: Celebrating AAPI Heritage Month
This month, we’re celebrating and honoring AAPI (Asian-American and Pacific Islander) Heritage Month. AAPI Heritage Month is all about celebrating the identities, contributions, and influences of Asian Americans and Pacific Islanders in America. That influence is deeply felt in the culinary industry, where Asian, Americanized Asian, and Asian-American foods have in many ways shaped theFIND OUT MORE |
[WEEKLY BITES] The Great Food Migration: Where the Culinary Industry is Shifting
The culinary industry has undergone some seismic-level shifts over the past few years. The pandemic has not only caused restaurants to have to fight to stay open, but has had ripple effects that continue to cause labor shortages, substantial increases in the cost of doing business, and more. These tumultuous years have heralded a fundamentalFIND OUT MORE |
[WEEKLY BITES] Sustainability is more than just a buzzword (especially for us!)
Welcome to Weekly Bites – your weekly dose of inspiring, funny, and delicious food and drink news from around the world. We’re here with you and for you — if you have any feedback, comment below and let us know. Let’s start with Earth Day. This year, it was especially marred with grim news ofFIND OUT MORE |
May Chef of Chef Works: Christopher Koetke
Every human being is undeniably unique. The question is: How do you create a career that’s as one-of-a-kind as you? Take some advice from Chef Christopher Koetke: “Make your five-year plan, but hold it loosely.” In this month’s Chef of Chef Works feature, Chef Chris shares with us his own journey in the culinary industryFIND OUT MORE |
April Chef of Chef Works: Stephanie Heller
New York native, Stephanie Heller, was working long days in a Manhattan office building. She was unhappy and wanted things to change. She decided to move to Scottsdale, get culinary training, and launch her own business as a personal chef. We had the chance to sit down with her and learn about how her businessFIND OUT MORE |