CulEpi | Where Industry Voices Make An Impact

List of Financial Resources for the Restaurant & Hospitality Industry During Coronavirus Crisis

CulEpi Editorial Team

Our growing list of financial assistance for restaurant & hospitality workers and business owners impacted by the coronavirus crisis

Hospitality Hit Hard by COVID-19, Millions Will Lose Jobs

Regina Varolli

Our Editor-in-Chief on how the industry has been hard hit by the Coronavirus, and providing financial resources for those out of work in restaurants and hospitality

New Zealand Defies Myths About Farmed Fish

Matthew Beaudin

Monterey Bay Aquarium Executive Chef Matt Beaudin traveled to New Zealand and shares the facts about farmed fisheries leading the way towards sustainability

Why & How I Take Action for Women’s Reproductive Rights

Miro Uskoković

In honor of CulEpi Contributor Miro Uskokovic being named a Semi-Finalist for James Beard Best Pastry Chef, here’s his article on why he supports women’s reproductive rights. Congrats Chef, we’re rooting for you to win!

Why I Joined the #FairKitchens Movement

Michael David Gulotta

In honor of CulEpi Contributor Michael Gulotta being named a Semi-Finalist for James Beard Best Chef: South, here’s his article on why he supports fair kitchens. Congrats Chef, we’re rooting for you to win!

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

A Billion Oysters Is Just the Beginning

Michael Carrington

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

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!