Nightlife Should be Fun, Not Frightening

It’s Sexual Assault Awareness Month. Meet an organization that focuses on making nightlife fun, not frightening. Here’s how they do it…

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Insights from A Restaurant Career Drop-Out

After ten years in restaurants, this cook left the kitchen during Covid, and he’s got some insights on how to get others to stay.

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A Serious(ly funny) Story About Going Sober

Your jaw will drop, your sides will split, your heart will break – and then mend – as Cheese Master Adam Moskowitz careens through his crazy and inspirational story of going sober.

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The Minimum Wage War: A Server Perspective

The debate over the $15 minimum wage rages on. A career server takes an in-depth look at tipping, equality, and the Raise the Wage Act.

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Election 2020, Time to Trash Selfishness

The election and the pandemic will eventually pass, but America still needs a serious attitude adjustment for a better future.

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Shaping A New Norm

Pastry Chef and Insta Pundit @culinaryharassment grapples with the changing reality brought on by COVID-19

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New Zealand Defies Myths About Farmed Fish

Monterey Bay Aquarium Executive Chef Matt Beaudin traveled to New Zealand and shares the facts about farmed fisheries leading the way towards sustainability

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Why & How I Take Action for Women’s Reproductive Rights

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!

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Why I Joined the #FairKitchens Movement

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!

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I’m Plating Up with L.A. Chefs to End Child Abuse

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

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Chefs Adopt Adorable Animals & You Should Too!

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!

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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.

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Big-Hearted Bakeries Give Second Chance Careers

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

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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

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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!

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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

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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!

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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.

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Ramadan, Remembrance and Reason

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

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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

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Chef Eric Ripert: An Interview of Ideals

Eric Ripert opens up about his ideals, his ethics, and his ethos in this in-depth interview by Regina Varolli

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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

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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.

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