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

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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!

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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…

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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!

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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

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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.

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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.

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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

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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.

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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.

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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.

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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.

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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.

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U.S. Bakeries Give Ex-Cons Second Chance Careers

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

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Never *Fake* With Mother Nature

Fake food brings less truth to an image than it does nutrition to a meal…

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