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, Munchies makes the case for eating bird feathers, Olmsted traces its rise to the top of the NYC dining scene, and LA Time’s restaurant critic Johnathan Gold lists his top 101 eateriesFIND OUT MORE |

Leaving the hoops to Jordan, Culinary Director Chip Miller spends his time searing up some epic meats at Chicago’s famed Michael Jordan’s Steakhouse. A pioneer in “steakmanship,” Chip’s kitchen ethos focuses on creating a personalized experience for each guest, while utilizing seasonal ingredients, pure bold flavors, and authentic hospitality that elevates the classic steakhouse experience,FIND OUT MORE |

If you like photos of gorgeous cocktails, behind-the-scenes snaps, and peeks into the lives of some of the best bartenders on the planet, load up your Instagram and prepare to hit the “follow” button. Here at Chef Works, we take our Instagram feed pretty seriously – and are always on the hunt for the latestFIND OUT MORE |

So, you’re thinking about enrolling in culinary school? Well as you’re picking your back-to-school uniform and grabbing some new kitchen tools to wow your professors, we thought we’d lend a helping hand and break down some hard truths about all the things they don’t teach you in C-School. 1 | You’ll learn the ropes ofFIND OUT MORE |

During our busy 2017 Catalog Shoot, we had a little extra time to sit down with celebrity chef and restaurant consultant, Chef Massimo Capra! Chalked full of wisdom and “food for thought”, Chef Capra has all the answers. Check out the October installment of your newest favorite series, Chef Mad Libs!

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, Plate Magazine explores the tools of the trade behind open-flame cooking, Bon Appetit breakdown shift drinks, and Anthony Bourdain sits down with Eater to chat about the magic that is Parts Unknown.FIND 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 September 2017 CoCW, Chef Fred Piehl, photographed in his Hartford Chef Coat.  Inspired by his European Farm-to-Table upbringing and culinary training at Le Cordon Bleu Paris,FIND OUT MORE |

Kick the kale to the curb – Chicory is the new “it” vegetable gracing stock pots in kitchens around the world, and we’re here with the inside scoop to help you navigate this bittersweet and bodacious family of lettuce. What is chicory? Part of the salad family, chicories comprise those pleasantly bitter, multihued lettuces –FIND OUT MORE |

The workhorse of our new collection, the heavyweight Galveston aprons were designed to last. And last and then last some more. Crafted using a vintage canvas that’s been treated with a waxed, antique-looking finish, the Galveston is one of our favorite new items for fall. For those looking for a primetime upgrade – look noFIND 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, Tasting Table explores Austin’s all-lady Holly Roller restaurant, Eater goes inside the kitchen at Cote, and Restaurant Business dives into Hurricane Harvey’ effect on the culinary landscape of Houston. Tasting Table |FIND OUT MORE |