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
Poisonous Plastic: The Secret Ingredient On Your Menu
Hey! You’re eating, as well as using, too much plastic!
Competitor Aaron Bludorn’s Take on Netflix The Final Table
Go behind the scenes of Netflix The Final Table with Chef-Competitor Aaron Bludorn in this in-depth interview
Food Deserts Across America Need An Oasis
In food deserts across America, people simply don’t have access to healthy foods, so what can we do?
A Letter to Chefs from Ariane Daguin: CA Law Banning Foie Gras “A Vague Mess”
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”
The Perils & Positives of Testing Pastry Recipes at Home
Testing professional pastry recipes in a super sucky home kitchen can lead to the best results for your readers
Sharing the Meaning of Salma Hage’s Middle Eastern Mezze
Lebanese chef and cookbook author Salma Hage has perfected the art of sharing through food
Pastry Chef Lasheeda Perry Plates Sweet Inspiration
Let Pastry Chef Lasheeda Perry inspire you… with her life and her desserts!
Get Sous Vide Savvy for the Holidays
Sous Vide master and author, Chef Justice Stewart shares his secrets for holiday cooking using this precision temperature method
When Passion Doesn’t Pay
Chefs are glamorized every day in the media, yet the everyday job of a chef isn’t all that glamorous.
The Sioux Chef’s Thoughtful Thanksgiving Message to America
The Sioux Chef Sean Sherman shares his thoughts on Thanksgiving in a moving article in TIME
Experts Share Top Cider Pairings for Thanksgiving
Cider experts share their top pics for pairing this quintessential autumn alcohol with Thanksgiving Dinner!
WSJ Produces Powerful Video on Mental Health in the Industry
Wall Street Journal video “Under Pressure” – A Must-See for the Industry
Cider Week Returns to NYC with Ciderfeast Kick-Off
Cider-lover and expert, Jimmy Carbone, invites you to taste your way through Cider Week NYC!
The Hospitality VOTE! Stand for Immigrants, Wages, Healthcare, Women
You name the issue, and it greatly impacts hospitality – and hospitality can in turn greatly impact the issue.
New App Puts A Chef on the Shoulder of Home Cooks
An app connects home cooks to chefs who guide them as they learn to cook, and the chefs earn extra dough!
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?
The Motives of “Modernist” Mastermind Nathan Myhrvold
An in-depth look inside the “Modernist” mind of James Beard Award-winning cookbook author and former Microsoft CTO Nathan Myhrvold
What’s Next? Find Out at “Food Loves Tech”
Explore the future of the foodservice industry at Food Loves Tech in Brooklyn!
Top Ten Reasons You Want to Be at StarChefs ICC
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!
Forget Getting Tipsy, This California Wine Gets You High on THC
Move over alcohol, there’s a totally new weed wine in town!
Lady Butchers, Killin’ the Game
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!
Spice is the Variety of Life for Lior Lev Sercarz
A conversation with Author and Spice Master Lior Lev Sercarz, whose spices are sought after by Michelin-starred chefs and savvy home cooks alike
As Venezuela Faces A Meltdown, Its Cacau Industry Steps Up
Venezuela’s chocolate industry fights for prosperity as the nation’s economy melts down
Escape to Pig Island This Saturday!
Join me at this year’s Pig Island Festival in Red Hook, Brooklyn and eat all the pork our local chefs have to offer!
Eels on the Brink of Extinction: Can American Unagi Turn the Tide?
How one sustainable eel farm in Maine is challenging a predatory industry.
Down With The Upsell
The role of a restaurant sommelier is not to act as a schoolyard bully, but as a friend or trusted teacher…
Tish Boyle Talks Publishing, Passion, and the New Pastry Arts Magazine
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
The Struggle and Success of Rebel Chef Rodolfo Guzmán
Chef Rodolfo Guzmán opens up about his struggle and his success in bringing indigenous ingredients to Chilean fine dining
The Lone Star Tick: What A Prick!
BEWARE: If you get bit by this little bugger, you could be facing a meat or dairy allergy for life!
The Resto Widow Meets Captain Mint Jelly
Introducing CulEpi’s Resto Widow, a real-life “restaurant widow” chronicling her journey through the ups and downs of love in the hospitality industry
Winemaker Raimund Prüm Warns: Choose Your Charity Wisely
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?
Calling All Chefs! Win a Trip to NYC to Compete in the Vitamix Challenge
Get creative with your Vitamix blender and win a trip to NYC! This year, StarChefs is hosting its 13th Annual
‘OutSmart’ing Sexual Violence in NYC’s Nightlife
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.
Mezcal: A Tradition Transcends Stigma and Trends
In Mexico some prejudice surrounding mezcal remains, yet less and less people still prefer to drink whiskey or some other imported liquor.
Frenchies in the Food Biz Gear Up for World Cup Final
French expats in the US culinary industry share their enthusiasm on the eve of the FIFA World Cup Final 2018!
Little Tong Shares Family Meal to Raise Funds for Sous Chef’s Surgery
NYC restaurant supports its Sous Chef by raising funds for his critical neurosurgery with Family Meal dinner events and a GoFundMe campaign.
Padma Lakshmi Boldly Defends Women’s Reproductive Rights
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
Clearing Up the Confusion in Labeling Chocolate
There’s a serious lack of labeling clarity in the fine chocolate industry. So what’s to be done?
Two Gay Male Chefs Talk Pride, in Themselves and Their Work
Chefs Pichet Ong and Atlas Manuel Amante share their experiences working in kitchens, where the personal and professional inevitably collide.
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.
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
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.
CulEpi Clips: Dominique Ansel, by TASTE in Motion
Check out this collaboration between Thomas Schauer of TASTE in Motion and Dominique Ansel for Ansel’s cookbook The Secret
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.
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.
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.
Stephen Harris of The Sportsman: England’s Punk Chef with A Good Attitude
After seventeen years of cooking under the radar, today Stephen Harris is one of England’s most celebrated chefs.
My Quest for Feminist Food: First Stop, Butter & Scotch
Butter & Scotch seeks to attract people by being unapologetically female and unafraid to attach themselves to their beliefs and politics.
Claus Meyer: The Missionary Man of the New Nordic Kitchen
Claus Meyer changed the Danish food culture and transformed Denmark from culinary wasteland to front-runner…
The Rationale Behind PX+Festival: Celebrate, Collaborate, Change
PX+ Festival: A chance to talk honestly about how hospitable the hospitality business really is.
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.
Obama’s “Crust Master” Bill Yosses Rolls Out His Pies for A New Audience
President Obama’s former White House Pastry Chef bakes the perfect pies for Sweeney Todd
IACP at 40 Gets Credit for Connections and Careers
IACP, an IRL networking platform of professionals deeply engaged in an industry they love…
Restaurants Serve Up a Spacious Place to Work
As New York City and San Francisco rents and minimum wages climb, restaurant owners are getting creative…
Influence of Eastern European Immigrants Colors America’s Dessert Landscape
Doughnuts, babka, baba au rum, blini and blintz – all originated in Eastern Europe and were brought the the US by immigrants…
Building Bridges with Mr. Bing
There’s still so much Chinese food to discover, especially the elusive street foods like bings…