CulEpi | Where Industry Voices Make An Impact

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!

‘StarChefs’ ICC Lives Up to Its Name, Showcases Top Talent

Shayna Miller

StarChefs ICC returns to NYC with culinary giants like Pierre Hermé taking the Main Stage!

Robert De Niro & Nobu Matsuhisa: Two Legends Talk Shop

Regina Varolli

Robert De Niro, Nobu Matsuhisa and Meir Teper take a deep dive into the history, philosophy and expansion of Nobu Restaurants and Hotels

Here’s the Real Dirt on Restaurant Letter Grades

Rebecca Riddle

There’s way more to a restaurant’s letter grade than you might think – it’s not all rats and food poisoning – here’s everything you need to know.

Social Entrepreneurs & Impact Investors Connect Over Food

Shayna Miller

High Impact Paris event puts purpose and profit on the same plate

Hitting a New High on My Quest for Mental & Physical Health

Evan Hennessey

Chef Evan Hennessey shares his raw account of life behind the burner, and his personal quest for mental and physical health.

Big-Hearted Bakeries Give Ex-Cons Second Chance Careers

Meryle Evans

When it comes to giving a second chance at a career after incarceration, the hospitality industry has been way ahead of the U.S. Government

‘All in the Industry’ Podcast Has Killer Convo with CulEpi Founder

CulEpi Editorial Team

Regina Varolli was a guest on Shari Bayer’s popular podcast All in the Industry this week, and these lively ladies lit up the airwaves!

Smash Server Stereotypes & Show Some Respect

Rebecca Riddle

A self-respecting server speaks up for FOH workers and calls for an end to the negative attitudes they don’t deserve

One Solution to Fight CO2 Emissions, Food Waste & Hunger

Calvin McCarthy

This national non-profit is battling the vicious cycle of food waste, hunger and carbon emissions, and you can help