The RESTAURANTS Act of 2020 is now part of the HEROES Act 2.0, please act now to help the industry!
The Marine Mantra helped this restaurant owner combat Covid’s impact, and find a silver lining.
On the 100th Anniversary of the 19th Amendment giving women the right to vote, all voter rights need defending.
Why doesn’t Washington give a damn about the restaurant industry and its workers?
Chef Greg Leon rallied with other restaurateurs and local businesses to make masks mandatory in Milwaukee, here’s why.
New Orleans Chef Eric Cook is trying to do everything right, yet things are still going so wrong.
A career server has some words for Yelpers as restaurants reopen under Coronavirus constraints
An OpEd from our Editor-in-Chief, whose mother wrote the LAPD motto “To Protect and to Serve”
Chef David McAtee was shot and killed by law enforcement officers during a demonstration today, his friends at Food Recovery Network speak out
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
Pastry Chef and Insta Pundit @culinaryharassment grapples with the changing reality brought on by COVID-19
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!
“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
A chef shares his stream of thoughts on dealing with the reality of COVID-19
D’Artagnan Founder & CEO Ariane Daguin writes about the COVID-19 crisis in the restaurant industry and on farms in this CulEpi exclusive
CulEpi Contributor and Career Server writes about being hit by unexpected unemployment and her hopes for the industry
Our growing list of financial assistance for restaurant & hospitality workers and business owners impacted by the coronavirus crisis
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
Monterey Bay Aquarium Executive Chef Matt Beaudin traveled to New Zealand and shares the facts about farmed fisheries leading the way towards sustainability
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!
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!
Chef Craig Shelton graduated biochem at Yale, worked years in kitchens picking up a Beard Award, now he’s tackling coffee
Oysters play a critical role in our waters, here’s why.
Cassoulet, a French dish at the intersection of tradition, controversy and creativity
Chefs come together in this first of its kind cookbook that contends with chemotherapy-induced loss of taste
Legendary sugar artist Kerry Vincent of Food Network’s Holiday Gingerbread Showdown shares holiday memories and handy tricks for gingerbread!
A Santa Barbara vermouth company uses locally sourced, sustainable ingredients to craft a product that’s both delicious and environmentally friendly.
Lyf Gildersleeve is a second generation fishmonger and now a restaurateur, he can teach you a thing or two about sustainable seafood
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
The real Salon du Chocolate from Paris is finally coming to the U.S., here’s what you can expect!
There’s a new apple in town, and chances are, that’s because of the cider industry and its farmers.
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
A powerful personal account of being diagnosed with breast cancer at age 30.
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 returns to NYC with culinary giants like Pierre Hermé taking the Main Stage!
Robert De Niro, Nobu Matsuhisa and Meir Teper take a deep dive into the history, philosophy and expansion of Nobu Restaurants and Hotels
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.
High Impact Paris event puts purpose and profit on the same plate
Chef Evan Hennessey shares his raw account of life behind the burner, and his personal quest for mental and physical health.
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
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!
A self-respecting server speaks up for FOH workers and calls for an end to the negative attitudes they don’t deserve
This national non-profit is battling the vicious cycle of food waste, hunger and carbon emissions, and you can help
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
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
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!
A world-renowned food photographer shares his philosophy for capturing the work of chefs like Dan Barber, José Andrés, Daniel Boulud, and Dominique Ansel
A Serbian food historian and avid baker sets out to bake bread with holy water and creates the Bread of Inclusion
Sammy Monsour’s personal account of what happened when he and other ‘Chefs for Fish’ hit The Hill!
Local, slow grains make beer and bread better! Meet the women who made the movement happen.
A ground-breaking Poem from Pastry Chef Omar Zahirovic expressing the beauty and the beast that is life on the line.
Here’s everything you need to know about the highly successful Carbon Free Dining initiative that’s just hit the States from Europe
Chef León shares what happened when he and his husband / business partner ran a Gay Pride Month FB Ad for their restaurant Amilinda – plus a little history of Pride Month!
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
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!
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.
Culinary Industry Angel Investor Joanne Wilson shares her keen insights into success, diversity, and investing in women
Summer in NYC means hanging out on the city’s coolest rooftops, this guide helps you discover them all!
Pastry Chef Omar Zahirović is fasting for Ramadan, for him it’s a journey of memories, appreciation, and personal betterment
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!
Chefs across the country are joining forces for Chefs Cycle, a 300-mile charity bike ride supporting No Kid Hungry
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
An in-depth interview with Le Bernardin’s Eric Ripert, a chef who strives to live by his ideals
Choose your pet’s food with as much care as you choose your own, they can’t read labels for themselves!
The bold voice of IG thought-leader @culinaryharassment ushers readers through the rocky path of a cook’s life
Celebrated Milwaukee Chef Gregory León on the importance of hosting Tables Across Borders refugee dinner series
The 8th Annual Brisket King Competition is coming to Brooklyn, and with it, some surprising secret recipes!
Chatting with James Beard Finalist Pichet Ong about cherry blossoms, the DC food scene, and keeping his career on the up
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 in New York City speak out against the Yellow Vests destruction of Restaurant Fouquet in Paris
An in-depth interview with Francisco Migoya, co-author of the James Beard Award Winner “Modernist Bread”
A fine-dining line cook tackles the issue of work-life balance and shares how he succeeded in achieving it
Chef Mimi Weissenborn hosts Women’s Dinner Series alongside Chef Elizabeth Falkner to ignite conversation and create community for women in the industry.
Meet the Chef behind José Andrés biggest project ever, Mercado Little Spain in NYC
How women can collectively lead the culinary industry, according to these leading industry women.
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
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
What to do with ugly food? Ugly produce boxes are the latest trend facing a lot of controversy.
What all chefs need to know about shopping farmers markets in the age of farm-to-table
A land-locked chef encourages her colleagues coast-to-coast to get involved in the sustainable seafood movement at Chefs for Fish
Gotta give a cooking demo or speak on a panel? Check out these pro tips for performing under pressure!
StarChefs has announced its New York Rising Stars! Check out the full list here, and find tickets to the Gala Tasting Event!
World-renowned pastry chef Michael Laiskonis is serving a stunning dessert tasting menu on New York’s Upper West Side
The clock is ticking in Lyon, and Olivier Saintmarie, Chocolatier for Pastry Team USA, talks about the team and the Coupe du Monde de la Pâtisserie in a CulEpi exclusive interview
Hey! You’re eating, as well as using, too much plastic!
Go behind the scenes of Netflix The Final Table with Chef-Competitor Aaron Bludorn in this in-depth interview
In food deserts across America, people simply don’t have access to healthy foods, so what can we do?
The woman who introduced foie gras to USA reacts to Supreme Court decision, warns California chefs against “nuisance lawsuit from publicity-seeking animal rights extremists”
Testing professional pastry recipes in a super sucky home kitchen can lead to the best results for your readers
Lebanese chef and cookbook author Salma Hage has perfected the art of sharing through food
Let Pastry Chef Lasheeda Perry inspire you… with her life and her desserts!
Sous Vide master and author, Chef Justice Stewart shares his secrets for holiday cooking using this precision temperature method
Chefs are glamorized every day in the media, yet the everyday job of a chef isn’t all that glamorous.
The Sioux Chef Sean Sherman shares his thoughts on Thanksgiving in a moving article in TIME
Cider experts share their top pics for pairing this quintessential autumn alcohol with Thanksgiving Dinner!
Wall Street Journal video “Under Pressure” – A Must-See for the Industry
Cider-lover and expert, Jimmy Carbone, invites you to taste your way through Cider Week NYC!
You name the issue, and it greatly impacts hospitality – and hospitality can in turn greatly impact the issue.
An app connects home cooks to chefs who guide them as they learn to cook, and the chefs earn extra dough!