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Are you sick of hearing about restaurant sustainability? It’s no wonder — for years “sustainability” was treated as nothing more than another trend — the new version of “farm to table.” But as the environmental impact we have on earth is becoming more and more apparent, sustainability is going beyond a buzzword. Sustainability has toFIND OUT MORE |
Bragard USA joins the Chef Works family
We’re thrilled to share that Chef Works, Inc. is now the official licensee and distributor of Bragard in the United States. Bragard has long been known for its elegant designs in the hospitality industry, as timeless as they are creative. Our vision is to uphold the Bragard brand, while strengthening it with our cutting-edge supplyFIND OUT MORE |
Chef Amanda Palomino on Turning Your Career into a Passion
You usually hear about passions that turn into careers. But what about careers that turn into passions? For Chef Amanda Palomino, cooking was something she fell in love with — after already having established herself in the kitchen. In the return of RISE, an exclusive YouTube series by Chef Works, Chef Amanda is revealing herFIND OUT MORE |
Chef Christina Ng on Finding Her Confidence in the Kitchen
For Chef Christina Ng, being a female chef is about being a keeper of tradition for future generations to build upon. In this episode of RISE, Chef Works visits Chef Christina at the Berry Good Food vegetable garden to learn about her unique career path, her advice to up-and-coming women in the industry, and howFIND OUT MORE |
March Chef of Chef Works: Esther Choi
If you watched the return of Iron Chef on Netflix last year, then you remember Chef Esther Choi. Not only was she the season’s highest scoring challenger; she battled The Chairmen’s carefully selected posse of Iron Chefs by bringing her full self to Kitchen Stadium. Korean soul food was the ace up Chef Choi’s sleeve:FIND OUT MORE |
The Foods of Our Youth and the Influence of Nostalgia on Food Trends
Food has the power to evoke powerful emotions within us. In fact, studies have shown that the region of the brain that’s responsible for taste memory and the area that encodes the time and place we experienced that taste are inextricably linked. That link is one reason certain foods can trigger intense feelings of nostalgiaFIND OUT MORE |
From World Series Catering to Superhero Chef — Adrianne Calvo Leads With Maximum Flavor
There are a lot of “shoulds” in the culinary industry that keep talented people from pursuing a culinary career. You “should” have restaurant experience before opening up your first restaurant. You “should” be male and a certain age to be head chef. Adrianne Calvo, chef and cookbook writer, defies all of the “shoulds” of theFIND OUT MORE |
A Love Letter to Food: How Chef Dayanny De La Cruz is Making Her Mark in the Culinary World
This Women’s History Month, we’re amplifying the voices of women in the culinary world. A chef “both in heart and by trade,” Dayanny De La Cruz is one such woman you should know about. We sat down with Chef Dayanny, the current VP of Culinary for Levy Restaurants, and asked her how she got herFIND OUT MORE |
Honoring the Great Matriarchs of the Kitchen
It’s Women’s History Month, and in this special edition of Weekly Bites we’re talking about the great matriarchs that have always inspired, and continue to inspire, the culinary industry. Gender-based divisions of labor both inside the home and in the workforce have historically kept women away from restaurant kitchens. While the home kitchen may haveFIND OUT MORE |
A Peek into Chef Works’ Partnerships: Dr. Lezli Levene Harvell of the Iconoclast Dinner Experience
What do an award-winning event series, food, and culture have in common? For Dr. Lezli Levene Harvell, founder of the Iconoclast Dinner Experience, it’s the pursuit of equal representation. Dr. Lezli Levene Harvell created the Iconoclast Dinner Experience in 2015 to create high-touch culinary experiences and meaningful content that explore culture through food. She alsoFIND OUT MORE |