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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Leftovers and Ugly Produce: Garbage, or A Solution to Hunger?

Despite the growing number of hunger relief programs accepting donations of leftovers, many restaurants and other foodservice providers still struggle to manage their excess food.

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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?

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Building Bridges with Mr. Bing

There’s still so much Chinese food to discover, especially the elusive street foods like bings…

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