CulEpi | Where Industry Voices Make An Impact

Que Chevere: ‘Market Line’ Restaurant Benefits Autism

Michael Petrovitch

Che Chevere is opening at NYC’s highly anticipated Market Line, and more than bringing excellent food, this chef 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

Sustainable Alternatives to the Big, Bad Meat Biz: Some Facts You May Not Know

Jimmy Carbone

Chefs and consumers are rejecting the big, bad meat business, and are shifting towards small, sustainable farms, read what these farmers are doing to benefit the animals and the planet

Dominique Crenn on Activism, Politics & Influence

Regina Varolli

An in-depth discussion with Dominique Crenn about activism and politics. Part One of a two-part series of interviews with CulEpi Editor-in-Chief Regina Varolli

PX+ Festival: Celebrating & Challenging Hospitality

Shayna Miller

The hospitality world unites for the PX+ Festival to celebrate and discuss the future of the industry, and CulEpi is the proud Co-Producer of this year’s LTAI!

Food Photography Shouldn’t Fake With Mother Nature

Thomas Schauer

A world-renowned food photographer shares his philosophy for capturing the work of chefs like Dan Barber, José Andrés, Daniel Boulud, and Dominique Ansel

Baking the “Bread of Inclusion” with Holy Water

Jovana Djak

A Serbian food historian and avid baker sets out to bake bread with holy water and creates the Bread of Inclusion