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 menu
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
Op-Ed: Renowned Pastry Chef Miro Uskokovic takes action in his community to defend women’s reproductive rights and support Planned Parenthood
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
Legendary sugar artist Kerry Vincent of Food Network’s Holiday Gingerbread Showdown shares holiday memories and handy tricks for gingerbread!
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!
There’s aggressive calls for people to change their diet to eliminate meat. But why jump to this extreme?
An in-depth look inside the “Modernist” mind of James Beard Award-winning cookbook author and former Microsoft CTO Nathan Myhrvold
Explore the future of the foodservice industry at Food Loves Tech in Brooklyn!
There’s so many reasons to make it to the industry’s premier event, here’s CulEpi’s round-up of the best of ’em!
Move over alcohol, there’s a totally new weed wine in town!
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!
A conversation with Author and Spice Master Lior Lev Sercarz, whose spices are sought after by Michelin-starred chefs and savvy home cooks alike
Venezuela’s chocolate industry fights for prosperity as the nation’s economy melts down
Join me at this year’s Pig Island Festival in Red Hook, Brooklyn and eat all the pork our local chefs have to offer!
How one sustainable eel farm in Maine is challenging a predatory industry.
The role of a restaurant sommelier is not to act as a schoolyard bully, but as a friend or trusted teacher…
As she prepares for the launch of the new Pastry Arts Magazine, renowned food editor and cookbook author Tish Boyle takes us on a journey through her passion-fueled career path
Chef Rodolfo Guzmán opens up about his struggle and his success in bringing indigenous ingredients to Chilean fine dining
BEWARE: If you get bit by this little bugger, you could be facing a meat or dairy allergy for life!
Introducing CulEpi’s Resto Widow, a real-life “restaurant widow” chronicling her journey through the ups and downs of love in the hospitality industry
Many winemakers and others in the culinary/hospitality industry give a lot to charity, but does the money always go where we think it will?
Get creative with your Vitamix blender and win a trip to NYC! This year, StarChefs is hosting its 13th Annual
Across the country, nightlife venues deal with violence on a regular basis. One NYC organization is helping them turn the tables on this pervasive problem.
In Mexico some prejudice surrounding mezcal remains, yet less and less people still prefer to drink whiskey or some other imported liquor.
French expats in the US culinary industry share their enthusiasm on the eve of the FIFA World Cup Final 2018!
NYC restaurant supports its Sous Chef by raising funds for his critical neurosurgery with Family Meal dinner events and a GoFundMe campaign.
As women’s reproductive rights are increasingly under threat, Top Chef host Padma Lakshmi steps us in defense of Planned Parenthood and the Affordable Care Act
There’s a serious lack of labeling clarity in the fine chocolate industry. So what’s to be done?
Chefs Pichet Ong and Atlas Manuel Amante share their experiences working in kitchens, where the personal and professional inevitably collide.
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.
Whether you’re a chocolate maker, a chocolatier, a cacao grower or just a chocolate lover, the Fine Chocolate Industry Association‘s
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.
Check out this collaboration between Thomas Schauer of TASTE in Motion and Dominique Ansel for Ansel’s cookbook The Secret
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.
I have never been this kind of sad. It is a new and different kind of sadness that has many angles and layers.
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.
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.