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 |

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 |