Welcome to our Fourth of July Takeover on the Chef Works Blog! We’re spending the next week covering all things Independence Day – from the best recipes from around the web to top chef grilling tips, best tools of the trade, and a handy travel guide, we’re your one-stop-shop for all your holiday festivities! Read on,FIND 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, Food & Wine Magazine ranks the best beach bars, learn how empowering your staff’s style can benefit your business, and check out Tasting Table’s latest obsession, the frozen Negroni. Food & WineFIND OUT MORE |

Athleisure is more than just a trend – it’s a way of life. So as the world has embraced spandex and all things stretch, our designers sought to create an athleisure line with chefs in mind. The result: the Valencia – which combines a sporty, cool look with advanced technologies to create a jacket thatFIND 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, Bon Appetit profile women in the culinary world, Travel and Leisure travel across the country in pursuit of the best milkshake, discover the secrets of Shake Shack, and give Dad the ultimateFIND 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, we take a road trip through the best BBQ trails in the country, an $8 wine takes home top honors, and Conde Nast helps with your summer travel plans with their roundup of theFIND OUT MORE |

Fusing memory and modernity, Chef Nino Zizzo whips up innovative and authentic dishes from his perch at buzzy San Diego restaurant Barbusa. Offering dishes reminiscent of his Sicilian heritage, Chef Nino has been part of the family business since the early 1980’s, cutting his chops as a pizzaiolo before opening his own string of restaurants.FIND OUT MORE |

Aussie transplant Matthew Basford knows a thing or two about fine dining. This do-it-all chef has cut his chops in kitchens across the American South, and currently leading the culinary team at Atlanta’s quintessential fine dining restaurant, Canoe. We caught up with this high-flying chef before service, and chatted about his upbringing in the wildsFIND 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, learn how to grill an egg on an open flame, take a look at 2017’s hottest summer food festivals, check out Thrillist’s best burger in the country, and stop by Trader JoesFIND OUT MORE |

Our new Berkeley Apron is changing up the kitchen game. Completely customizable, this new-for-summer style offers the wearer their choice of apron ties and suspenders. Go bold or blend in, the choice is up to you. Looking for some style-inspo to jumpstart your new Berkeley apron? Our design experts are here with ideas to createFIND 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, discover Food & Wine Magazine’s annual Restaurants of the Year listings, explore the newest craze in food tours (hint: you’ll probably need your passport), check out some truly terrible burger ideas, andFIND OUT MORE |