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?
Explore the future of the foodservice industry at Food Loves Tech in Brooklyn!
An in-depth look inside the “Modernist” mind of James Beard Award-winning cookbook author and former Microsoft CTO Nathan Myhrvold
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.
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.
After seventeen years of cooking under the radar, today Stephen Harris is one of England’s most celebrated chefs.
Fake food brings less truth to an image than it does nutrition to a meal…
Butter & Scotch seeks to attract people by being unapologetically female and unafraid to attach themselves to their beliefs and politics.
Claus Meyer changed the Danish food culture and transformed Denmark from culinary wasteland to front-runner…
PX+ Festival: A chance to talk honestly about how hospitable the hospitality business really is.
An in-depth interview with James Beard Award Winning author Francisco Migoya of Modernist Bread
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.
President Obama’s former White House Pastry Chef bakes the perfect pies for Sweeney Todd
IACP, an IRL networking platform of professionals deeply engaged in an industry they love…
As New York City and San Francisco rents and minimum wages climb, restaurant owners are getting creative…
Doughnuts, babka, baba au rum, blini and blintz – all originated in Eastern Europe and were brought the the US by immigrants…
There’s still so much Chinese food to discover, especially the elusive street foods like bings…