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.
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
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!
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
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”
Legendary sugar artist Kerry Vincent of Food Network’s Holiday Gingerbread Showdown shares holiday memories and handy tricks for gingerbread!
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.
Cider experts share their top pics for pairing this quintessential autumn alcohol with Thanksgiving Dinner!
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!
An in-depth look inside the “Modernist” mind of James Beard Award-winning cookbook author and former Microsoft CTO Nathan Myhrvold
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!
Join me at this year’s Pig Island Festival in Red Hook, Brooklyn and eat all the pork our local chefs have to offer!
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
Introducing CulEpi’s Resto Widow, a real-life “restaurant widow” chronicling her journey through the ups and downs of love in the hospitality industry
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.
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.
Chefs Pichet Ong and Atlas Manuel Amante share their experiences working in kitchens, where the personal and professional inevitably collide.
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.
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 a second chance at a career after incarceration, the hospitality industry has been way ahead of the U.S. Government
Butter & Scotch seeks to attract people by being unapologetically female and unafraid to attach themselves to their beliefs and politics.