CulEpi | Where Industry Voices Make An Impact

A Billion Oysters Is Just the Beginning

Michael Carrington

Oysters play a critical role in our waters, here’s why.

From Yale Science & JBA Cheffing to Complex Cold Brew

Craig Shelton

Chef Craig Shelton graduated biochem at Yale, worked years in kitchens picking up a Beard Award, now he’s tackling coffee

American Chefs Go Creative with Traditional French Cassoulet

Dylan Heuer

Cassoulet, a French dish at the intersection of tradition, controversy and creativity

Chemo Kills Taste Buds, This Cookbook is Fighting Back

Cal McAllister

Chefs come together in this first of its kind cookbook that contends with chemotherapy-induced loss of taste

Kerry Vincent’s Twelve Tips for Christmas Gingerbread Houses

Kerry Vincent

Legendary sugar artist Kerry Vincent of Food Network’s Holiday Gingerbread Showdown shares holiday memories and handy tricks for gingerbread!

Santa Barbara Vermouth Starts Local, Finishes Smooth

Hana-Lee Sedgwick

A Santa Barbara vermouth company uses locally sourced, sustainable ingredients to craft a product that’s both delicious and environmentally friendly.

My Fishmonger Family’s First-Hand Experience of Climate Change

Lyf Gildersleeve

Lyf Gildersleeve is a second generation fishmonger and now a restaurateur, he can teach you a thing or two about sustainable seafood

Que Chevere: ‘Market Line’ Restaurant Benefits Autism

Michael Petrovitch

Que Chevere is opening at NYC’s highly anticipated Market Line, and more than bringing excellent food, this restaurant is bringing awareness of autism to the community

Paris-born Salon du Chocolat Brings Top Chocolatiers & Edible Fashion to NYC

Rebecca Riddle

The real Salon du Chocolate from Paris is finally coming to the U.S., here’s what you can expect!

Cider Apples Grow “Expressive of Regenerative Farming”

Jimmy Carbone

There’s a new apple in town, and chances are, that’s because of the cider industry and its farmers.

I’m Plating Up with L.A. Chefs to End Child Abuse

Mitzi Reyes

Pastry Chef Mitzi Reyes shares what you need to know about child abuse, and joins forces with other chefs in support of the Children’s Bureau

Triumph Over Tragedy: My Battle with Breast Cancer at 30

Jessica Massias

A powerful personal account of being diagnosed with breast cancer at age 30.

Chefs Adopt Adorable Animals & You Should Too!

Gregory León

Chefs are speaking out on social media against puppy and kitty mills, abandoning animals, and unchecked populations, and they’re rescuing, adopting, spaying and neutering too!