CulEpi

An In-Depth Look at Trump’s Meeting with Restaurant Owners

Regina Varolli

Thomas Keller and Will Guidara were just two restaurateurs who met Trump to discuss the needs of the industry, here’s a deep dive into that discussion

Shaping A New Norm

Omar Zahirović

Pastry Chef and Insta Pundit @culinaryharassment grapples with the changing reality brought on by COVID-19

Top Ten Ways To Help Restaurants & Workers Survive the COVID-19 Financial Crisis

CulEpi Editorial Team

There IS something we can all do to help the industry and its workers survive! These suggestions offer a range of options, and we know you can manage at least a few of them!

Independent Restaurant Coalition Calls for $120 Billion Restaurant Stabilization Fund – You Can Help!

CulEpi Editorial Team

“An eight-week band-aid doesn’t match the twelve to eighteen month job it’s going to take for our restaurants to rebuild, rejoin our communities, and keep over 11 million people employed in our industry.” ~ Andrew Zimmern | IRC

Summoning Samurai Strength to Cut Through COVID-19 Fears

Chef Clifton Long Jr.

A chef shares his stream of thoughts on dealing with the reality of COVID-19

We’ll get through this with an ‘all for one, one for all’ mentality

Ariane Daguin

D’Artagnan Founder & CEO Ariane Daguin writes about the COVID-19 crisis in the restaurant industry and on farms in this CulEpi exclusive

Hospitality Workers Won’t Be 86’d, We’ll be Heard (…??)

Rebecca Riddle

CulEpi Contributor and Career Server writes about being hit by unexpected unemployment and her hopes for the industry

List of Financial Resources for Restaurants & Unemployed Workers During COVID-19 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