Chef Nathan Lingle knows a thing or two about food, cooking and running a hotel kitchen. At the exclusive L’Auberge Del Mar hotel, Chef Nathan utilizes San Diego’s bounty of seasonal produce to craft winning menus for guests and locals alike. His pedigree includes a diploma from the prestigious Culinary Institute of America, and afterFIND OUT MORE |

While your menu might be finalized, guest list confirmed, turkey sourced, and linens washed, don’t overlook your kitchen drawers – and tools you’ll need once Thanksgiving Day arrives. Not sure where to start? Don’t worry, we’re rounding up some of our top kitchen tools we can’t live without, so you’re ready to take on TurkeyFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Napa Valley comes together to rebuild, Esquire names the best new restaurants in America, and Restaurant Hospitality explores restaurant’s newest rival. Eater | ‘Rebuild Wine Country’ Is Helping Wineries and Residents Look toFIND OUT MORE |

Chef Carl Lovett spends his days feeding a picky, yet adventurous bunch — college kids. Those on their own for the first time and living in the dorms, these kids are fending for themselves when it comes to dinnertime — so it’s a good thing Chef Carl is around. As Corporate Executive Chef of FreshFIND OUT MORE |

As the official culinary uniform sponsor for New York City Wine & Food Festival (NYCWFF), our Chef Works Team touched down in the Big Apple for a weekend of food, sights, and celebrity chefs! Reporting live from Brooklyn to Manhattan, we’ve got your front row seat to all the action, straight from our favorite SocialFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Eater explores the rising costs of Vanilla, Tasting Table breaks down cooking technology for the 21st century, and Bloomberg Pursuits uncovers the truth behind Le Cirque’s closing in NYC. Tasting Table |FIND OUT MORE |

Lara is Chef Works’ kick-ass Creative Manager – she’s in charge of all the creative we make and helps to guide the overall vision for our brand. Ever wonder how we chose a certain look, or background? It’s all Lara. We wanted to learned more about her day, to see what it takes to leadFIND OUT MORE |

‘Tis the season for pumpkin spice, whether you like it or not. Taking over restaurant menus and grocery aisles, there’s no hiding from this ubiquitous flavor, a cultural phenomenon that has come to signal that fall has arrived. We think it best to face the incoming pumpkin spice invasion head-on – so we rounded upFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Eater tracks the decline of mid-level restaurant chains, Food Republic covers the best things you’ll learn in Restaurant School, and Bon Appetit explores Puerto Rican cuisine post-Maria. Bon Appetit | What WillFIND OUT MORE |

A fine dining extraordinaire, Chef Luke Johnson has made his mark in some of the most storied kitchens around the world, including mega-respected Alinea in Chicago and Los Angeles’ Melisse. Returning to San Diego, Chef Luke has a devoted fan base of foodie friends, so it was all the more exciting when craft distillery CutwaterFIND OUT MORE |