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 |

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 kgemmell@chefworks.com. Pictured above is our February 2021 Chef of Chef Works®, Charles Webb, in his Medford Bib Apron. Charles Webb carries many titles. For starters, he’s the Chef of CW Gourmet Catering. ButFIND OUT MORE |

Like many teenagers, Chef Drew Ward had a gig working in fast food when he was younger. Even then, he loved the kitchen. After spending four years in the Army, leaving with an honorable discharge and the rank of sergeant, he kept feeling that draw to the kitchen. “A buddy of mine said ‘You’re theFIND OUT MORE |

Welcome to Week 5 of 2021. Weekly Bites is where we take a dive into the notable food and hospitality stories of the week. APPETIZER There’s a meme floating around right now that says “When we said we wanted things to get back to normal, that didn’t mean we wanted Tom Brady back in theFIND OUT MORE |

There has been no shortage of stories about inspirational chefs over the last year. Whether it’s high-profile chefs donating their time and raising money, hospital chefs feeding front-line workers or assisted living chefs feeding those who are most vulnerable, culinary has taken centerstage as a comfort and a necessity. The next generation of chefs haveFIND OUT MORE |

Welcome to Week 4 of 2021. Weekly Bites is where we take a dive into the notable food and hospitality stories of the week. APPETIZER What do the restaurants of the future look like? There are a lot of predictions and theories floating out there. There are those who believe the industry will go backFIND OUT MORE |

Welcome to Week 3 of 2021. Weekly Bites is our dive into the fun and notable food stories of the week. APPETIZER Plant-based foods have exploded in popularity over the last half decade. From supermarket shelves to fast-food and casual dining restaurants, the meat alternatives have made waves in and out of kitchens across theFIND OUT MORE |

Welcome to Week 2 of 2021. Weekly Bites is our dive into the fun and notable food stories of the week. APPETIZER The communities and patrons who support culinary continue to find new and inventive ways to pitch in. The “Adopt a …” movement on social media, which has notably helped out healthcare workers andFIND 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 kgemmell@chefworks.com. Pictured above is our January 2021 Chef of Chef Works®, Larry White, in his Presidio Bib Apron. (Chicken’s name unknown) This is a first for the Chef Works blog. Our ChefFIND OUT MORE |

Welcome to Week 1 of 2021 (we made it!). This is where we take a dive into the fun and notable food stories of the week. APPETIZER Remember the Chicken Wars of 2019? Granted, it wasn’t as big as Jon Snow outside the gates of Winterfell or the Battle of Yavin, but it was stillFIND OUT MORE |