Here’s the Real Dirt on Restaurant Letter Grades

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.

By

Dominique Crenn on Activism, Politics & Influence

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

By

PX+ Festival: Celebrating & Challenging Hospitality

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!

By

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

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

By

Australian Barista Champion & Roaster Hits US With Gumption

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!

By

Francisco Migoya on Remembering Anthony Bourdain

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.

By

Ramadan, Remembrance and Reason

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

By

Stand Against Hate: Swastikas Carved in My Restaurant

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

By

The CBD Industry: An Incredible Edible Struggle

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

By

The Good and Bad of “Ugly Food”

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

By

Food Deserts Across America Need An Oasis

In food deserts across America, people simply don’t have access to healthy foods, so what can we do?

By

Get Sous Vide Savvy for the Holidays

Sous Vide master and author, Chef Justice Stewart shares his secrets for holiday cooking using this precision temperature method

By

When Passion Doesn’t Pay

Chefs are glamorized every day in the media, yet the everyday job of a chef isn’t all that glamorous.

By

Keep (Good) Meat on The Plate

There’s aggressive calls for people to change their diet to eliminate meat. But why jump to this extreme?

By

Lady Butchers, Killin’ the Game

Expert butchers Jocelyn Guest and Erika Nakamura strive toward changing kitchen culture for the better, not just for other women, but for all of us!

By

Spice is the Variety of Life for Lior Lev Sercarz

A conversation with Author and Spice Master Lior Lev Sercarz, whose spices are sought after by Michelin-starred chefs and savvy home cooks alike

By

Escape to Pig Island This Saturday!

Join me at this year’s Pig Island Festival in Red Hook, Brooklyn and eat all the pork our local chefs have to offer!

By

Down With The Upsell

The role of a restaurant sommelier is not to act as a schoolyard bully, but as a friend or trusted teacher…

By

The Lone Star Tick: What A Prick!

BEWARE: If you get bit by this little bugger, you could be facing a meat or dairy allergy for life!

By

The Resto Widow Meets Captain Mint Jelly

Introducing CulEpi’s Resto Widow, a real-life “restaurant widow” chronicling her journey through the ups and downs of love in the hospitality industry

By

Mezcal: A Tradition Transcends Stigma and Trends

In Mexico some prejudice surrounding mezcal remains, yet less and less people still prefer to drink whiskey or some other imported liquor.

By

The Cheesemonger Invitational: A Party with A Purpose

Speaking with Beth Falk and Adam Moskowitz made me want to celebrate what cheesemongers do, big time. I saw their responsibility in a new light, and its importance dawned on me.

By

It’s Time to Elevate Chocolate!

Whether you’re a chocolate maker, a chocolatier, a cacao grower or just a chocolate lover, the Fine Chocolate Industry Association‘s

By

Chefs Stand With Refugees

June 20th is World Refugee Day, and in cities around the globe, chefs are literally standing with refugees, in their restaurants and kitchens, cooking up traditional dishes from the refugee chefs’ home countries.

By

Why I Joined the #FairKitchens Movement

While I used to think I was thriving in the craziness of kitchens as a line cook, I quickly realized as a kitchen manager that it was not a sustainable model, at least for me personally.

By

My Personal Tribute to Anthony Bourdain

I have never been this kind of sad. It is a new and different kind of sadness that has many angles and layers.

By

In Honor of Anthony Bourdain

Our industry awoke today to learn of the loss of Anthony Bourdain, a hit so hard, that even those who never had the privilege to know or even to meet him are feeling a deep personal sadness. In a time when many public figures are not, Anthony Bourdain was real, he was honest, he was openly flawed, and that’s why we loved him.

By

To Tip or Not to Tip? That’s The Challenging Question

As individual restaurants experiment with new business models, we’re learning that what works for one server might not work for another, and what works for any server now might not work for them later.

By