Being dubbed a culinary prodigy — or any prodigy, for that matter — can be a fairly daunting expectation to live up to. But for Chef Logan Guleff, it’s just another day. He was 12 when he won “MasterChef Junior” in 2014, kicking off a career that includes cookbooks, television competitions and entrepreneurship. Since then,FIND OUT MORE |

Chef Allison Fasano doesn’t like sitting still and waiting for things to happen. Maybe that’s her born-and-bred New Yorker approach to life. Maybe it’s the pedigree she developed coming up in some of the best restaurants in one of the nation’s food capitals. As evidence by her having 15 minutes to spare — in herFIND OUT MORE |

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.com. Pictured above is our March 2021 Chef of Chef Works®, Carla Hall, photographed by Chef Works in her Women’s Executive Verona Chef Coat.  We’ve had many Chefs of Chef Works talkFIND OUT MORE |

Welcome to Week 9 of 2021. Weekly Bites is our dive into the notable and fun food stories of the week. APPETIZER Do a quick internet search of “jackfruit” and more than likely your location analytics will show you recipes, local grocery stores where you can get it or area restaurants that serve jackfruit dishes.FIND OUT MORE |

Chef Mike Haracz can’t, nor wants to be, defined by a singular brand. Frankly, he’s a bit all over the place – and he’s totally fine with that. Formerly a corporate chef with McDonald’s, the Chicago-based Haracz is a mix between Midwest charm and a self-proclaimed nerd. He’s Dungeons & Dragons meets elevated Dungeness crab.FIND OUT MORE |

Welcome to Week 8 of 2020. Weekly Bites is where we take a dive into the notable food and hospitality stories of the week. APPETIZER If there’s one thing we know at Chef Works – it’s apparel. We’re all about marrying that perfect balance of functional culinary apparel with a look that’s going to makeFIND OUT MORE |

It might seem like the dice were loaded against Chef Nick Tall and Oscar’s Brewing Co. in Temecula, Calif. They were opening a 10,000-square-foot brewery/restaurant … in the middle of a pandemic … in the middle of a lockdown … in the middle of Southern California wine country. What could possibly go wrong? Actually, notFIND OUT MORE |

Welcome to Week 7 of 2021. Weekly Bites is where we take a dive into the notable food and hospitality stories of the week. APPETIZER During the last 11 months, few benefactors have tried to step up more for restaurants than Guy Fieri. Whether it was the $20-plus-million he helped raise for the industry, orFIND OUT MORE |

Ahhhh – Valentine’s Day. It’s a day where love hangs heavy in the air like an herbaceous chimichurri. For chefs, this is typically a day where they can help love blossom. Their food can turn a first date into a second date, or a 100th date into a proposal. Like most holidays, chefs are usuallyFIND OUT MORE |

Welcome to Week 6 of 2021. Weekly Bites is where we take a dive into the notable food and hospitality stories of the week. APPETIZER We were aiming to make this an all-Valentine’s Day themed Weekly Bites. But some things are a tad more important to the industry right now. So it’s worth leading offFIND OUT MORE |