CulEpi | The Voice of The Industry

Celebrating Gay Pride: Honor the Past & Fight for the Future

Gregory León

Chef Gregory León’s editorial on how Gay Pride Month originated, the ways his restaurant celebrates, and the continued fight for LGBTQ rigts

Café D’Avignon Co-Owner Reflects on Global Refugee Crisis

Regina Varolli

Decades ago, Uliks Fehmiu was displaced by the war in the former Yugoslavia, today he talks about his take on fear and isolationism, and how he built a successful business in the U.S. with his lifelong friends

Australian Barista Champion & Roaster Hits US With Gumption

Liya Cui

Hazel de los Reyes has got gumption! She’s a champion among baristas, and she’s a stellar example of famous female barista-roasters not taking a back seat at the machine!

Francisco Migoya on Remembering Anthony Bourdain

Francisco Migoya

On the one year anniversary of the passing of Anthony Bourdain, we honor his life and memory through the moving words of Pastry Chef Francisco Migoya’s personal tribute.

Angel Investor Joanne Wilson on Bravery, Luck & Diversity

Regina Varolli

Culinary Industry Angel Investor Joanne Wilson shares her keen insights into success, diversity, and investing in women

Here’s Your Hot Guide to Cool NYC Rooftops

Shayna Miller

Summer in NYC means hanging out on the city’s coolest rooftops, this guide helps you discover them all!

Ramadan, Remembrance and Reason

Omar Zahirović

Pastry Chef Omar Zahirović is fasting for Ramadan, for him it’s a journey of memories, appreciation, and personal betterment

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

Miro Uskoković

Op-Ed: Renowned Pastry Chef Miro Uskokovic takes action in his community to defend women’s reproductive rights and support Planned Parenthood

Restaurants Host Refugee Chefs for Pop-Ups with A Purpose

Emmanuel Dupuy d'Angeac

Chefs are opening their kitchens to collaborate with refugee chefs for the Refugee Food Festival, here’s how you can be a part of this awesome experience!

Elizabeth Falkner Joins Chefs Cycle 300-mile Charity Bike Ride

Shayna Miller

Chefs across the country are joining forces for Chefs Cycle, a 300-mile charity bike ride supporting No Kid Hungry

Stand Against Hate: Swastikas Carved in My Restaurant

Bonnie Morales

As a frightening wave of anti-Semitism spreads across America, Author and Executive Chef & Co-Owner of Kachka and Kachinka Bonnie Morales speaks up about swastikas carved in her restaurant by vandals

Chef Eric Ripert: An Interview of Ideals

Regina Varolli

An in-depth interview with Le Bernardin’s Eric Ripert, a chef who strives to live by his ideals

The Seriously Scary Stuff You’ll Find in Pet Food

Maria Reich

Choose your pet’s food with as much care as you choose your own, they can’t read labels for themselves!

Sanctuary & Insane Asylum, A Cook’s Pilgrimage in the Kitchen

Omar Zahirović

The bold voice of IG thought-leader @culinaryharassment ushers readers through the rocky path of a cook’s life

Cooking Up a Positive Perspective on Immigration

Gregory León

Celebrated Milwaukee Chef Gregory León on the importance of hosting Tables Across Borders refugee dinner series

Ethnic BBQ Innovations Fuel Heated Competition

Jimmy Carbone

The 8th Annual Brisket King Competition is coming to Brooklyn, and with it, some surprising secret recipes!

For Pichet Ong, DC’s Cherry Blossoms Are a Piece of Cake

Liya Cui

Chatting with James Beard Finalist Pichet Ong about cherry blossoms, the DC food scene, and keeping his career on the up

The CBD Industry: An Incredible Edible Struggle

Crystle Dela Cruz

Marc Siden of Cloud Water Brands and Ian Ford of Caffein Underground speak up about navigating ever-changing – and often frustrating – CBD food and drink regulations

French Chefs Condemn Yellow Vest Destruction of Fouquet Restaurant

CulEpi Editorial Team

French Chefs in New York City speak out against the Yellow Vests destruction of Restaurant Fouquet in Paris

What Modernist Bread Means to Co-Author Francisco Migoya

Regina Varolli

An in-depth interview with Francisco Migoya, co-author of the James Beard Award Winner “Modernist Bread”

End the Grind: A Line Cook’s Plea for Work-Life Balance

Crawford Smith

A fine-dining line cook tackles the issue of work-life balance and shares how he succeeded in achieving it

Mimi Weissenborn Gathers Female Chefs for Collaborative Dinners

Shayna Miller

Chef Mimi Weissenborn hosts Women’s Dinner Series alongside Chef Elizabeth Falkner to ignite conversation and create community for women in the industry.

Meet José Andrés’ Director of Culinary Development for Mercado Little Spain

Regina Varolli

Meet the Chef behind José Andrés biggest project ever, Mercado Little Spain in NYC

High-Powered Industry Women Panel-Up for A Bold Discussion

Shayna Miller

How women can collectively lead the culinary industry, according to these leading industry women.

Go Virtual Shopping for Change & Fill Your Cart With Facts

Karen Perry Stillerman

A new online experience lets users wheel virtual shopping carts around a virtual supermarket to uncover some of the actual stories of our food system—from farm to fork

Interview with Chef Jeremiah Tower: A Charming Revolutionary

Shayna Miller

One of the first celebrity chefs, Jeremiah Tower of the legendary Stars and Chez Panisse shares the exciting tales of his infamous and innovative career

The Good and Bad of “Ugly Food”

Liya Cui

What to do with ugly food? Ugly produce boxes are the latest trend facing a lot of controversy.

A Heads-Up for Chefs Shopping at Farmers Markets

Joy Stephenson-Laws

What all chefs need to know about shopping farmers markets in the age of farm-to-table

I’m A Coast-Less Chef Fighting for Sustainable Fishing

Sheila Lucero

A land-locked chef encourages her colleagues coast-to-coast to get involved in the sustainable seafood movement at Chefs for Fish

10 Tips for Killer Cooking Demos & Panel Discussions

Regina Varolli

Gotta give a cooking demo or speak on a panel? Check out these pro tips for performing under pressure!