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Social media — especially Instagram — is a great tool for attracting new customers. But the constant selfies and food photographs have also irked some chefs. Regardless, more people are using social media to inform how and where they dine. So what’s the “vibe” check of 2023? What’s going to bring people into restaurants thisFIND OUT MORE |
Pushing the envelope with ‘Below Deck’ Chef Dave White
If you think cooking is reserved for the home-loving types, think again. There’s a side to the culinary arts that ventures beyond its most nourishing qualities — a side that’s daring, bold, and even a little rock ‘n’ roll. Chef Dave White is a case in point. You might know Chef Dave from the seventhFIND OUT MORE |
Immigrant innovation in America’s culinary landscape
Immigrant communities have long contributed to the culinary landscape of America through mom-and-pop restaurants and specialty grocery stores. Now, a new generation of immigrants is creating innovative opportunities to cement their mark on their communities through the universal language of food. This edition of Weekly Bites covers three stories of immigrant initiatives that areFIND OUT MORE |
Predictions for the hospitality industry in 2023
The hospitality industry is changing faster than ever, and 2022 was no exception. In this edition of Weekly Bites we’re covering three trends that we predict will become the “new normal” in 2023 and beyond. From rising food costs to reduced menus and the return of classic institutions like the lobby bar, at Chef WorksFIND OUT MORE |
Is it possible to “reinvent” classic ingredients?
The classics stick with us for a reason. We can count on them for a particular feeling or experience. So what happens when you start reinventing classic ingredients? Are you creating a trend or something new all together? This edition of Weekly Bites covers three quintessential foods that are undergoing a makeover. From caviar onFIND OUT MORE |
December Chef of Chef Works: Jenna D’Agostino
Chef Jenna D’Agostino has worked in the country club sector, the food truck world, and the private sphere. Now, she’s lending her craft to the next generation of chefs as a culinary instructor. If you’ve ever been curious about becoming or learning from a teacher of the culinary arts, you don’t want to miss thisFIND OUT MORE |
Lean ideas: Staying flexible in changing times
Restaurants often operate on razor-thin margins, which is why even the most popular restaurants can close after a few short years. And that’s when things are going well. This edition of Weekly Bites covers some of the creative ways industry leaders are building flexibility and resilience into their vision for the future. The pandemic hasFIND OUT MORE |
How will the changing climate affect your restaurant?
That’s right, it’s another Weekly Bites on climate change. Climate change affects our food supply profoundly, which has a ripple effect on the hospitality industry. From novel ways to combat climate change, to different ways of consuming food, and what foods to avoid, we continue to cover stories on climate change to give you aFIND OUT MORE |
The future of high-tech dining
One of the biggest transformations the hospitality industry has undergone in the past 30 years is the application of technology. Not only has digital technology made running and dining at a restaurant easier, but it’s fundamentally changed the way we run establishments as restaurateurs, and changed the way we eat at them. This edition ofFIND OUT MORE |
Boats, Barbados, and Bad Boyz with Chef Kelston Moore
Chef Kelston Moore is a private chef who delivers one-of-a-kind dining experiences in San Diego. He’s also the co-founder of Bad Boyz of Culinary, a nonprofit that gives Black chefs the tools to grow within the culinary industry. We had the opportunity to sit down and talk about all the things, from growing up inFIND OUT MORE |