(Source: Flickr) Is there a more perfect example of comfort food than homemade meatballs? I like to enjoy mine drenched in sauce with a bowl of spaghetti, and could not imagine a more singular pleasure. However, meatballs aren’t always quite so perfect. When meatballs go wrong, they aren’t much more than meat-flavored styrofoam: crumbly, tooFIND OUT MORE |

Being a chef is more than simply a profession. It is passion; it is inspiration; it is a living art form assaulting the senses; different but no less profound than a beautiful painting or a timeless work of literature. As is the case with any artist, inspiration is a key ingredient in the making ofFIND OUT MORE |

(Source: Flickr) Is there anything dreamier than freshly whipped cream? When whipped cream is prepared well, it is an ambrosial foodstuff that has the power to make any dessert it tops even better, from ice cream sundaes to pie to hot chocolate. Of course, I’m not averse to enjoying it on a spoon, all byFIND OUT MORE |

Chefs are deviating from the practical, white, classic look, bringing their own style to the kitchen. Modern fashion in the kitchen brings all of the practical aspects of the classic look with more tailored styles, new fabrics, and colors. Chefs have never had so many options for hats, aprons, jackets and pants. Chefs can nowFIND OUT MORE |

Chef Works is proud to be an official sponsor of the Los Angeles Wine and Food Festival. Be on the lookout for the release of our new styles LAFW Embroidery from Chef Works on Vimeo. Company to Unveil Several New Design During LA’s Premier Culinary Event and Official After Party – Los Angeles (August 27-30th,FIND OUT MORE |

(Source: Flickr) Scrambled eggs were one of the first dishes I learned how to cook. While it’s not hard to make scrambled eggs, as I have learned over the years, the difference between ho-hum and spectacular versions is a matter of subtle technique. Perfect scrambled eggs are all about nuances: the heat of your pan,FIND OUT MORE |

(Source: Flickr) When I moved from New York City to Seattle in my early twenties, one of the biggest culinary culture shocks was the ubiquity and regional reverence to salmon. Salmon is a big deal in the Pacific Northwest, where savvy chefs have perfected the art of cooking this unique pink fish. Having never takenFIND OUT MORE |

When I first started cooking, fish was a mystery to me. It tasted delicious in a restaurant, but whenever I tried to cook it at home, it either stuck to my pan, turned rubbery, or both. It was frustrating because not only is seafood expensive where I live, but there’s nothing worse than reading aFIND OUT MORE |

Restaurants are one of the most popular businesses to open these days, and it seems like no matter where you go, there’s a new one opening up on every corner. With over six times the number of restaurants today as there were a few decades ago, it’s a risky venture for sure, but if youFIND OUT MORE |