Why is an entire industry is short-staffed?
It’s Sexual Assault Awareness Month. Meet an organization that focuses on making nightlife fun, not frightening. Here’s how they do it…
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.
This video captures extreme animal suffering on a chicken farm that supplies to Costco. Do your part to denounce this cruelty to animals!
From at-risk youth to Food Network’s Best Baker in America, Pastry Chef Lasheeda Perry defied all the odds on her road to success.
You do not want to miss out on this coast-to-coast culinary extravaganza celebrating Black-Owned restaurants, cafes and bakeries! Check out the calendar here!
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.
From being out of work, to walking away from restaurant life, to working under Covid conditions, here’s how to strive for work-life balance during the pandemic.
Best-selling cookbook author Rose Levy Beranbaum has a Candid Convo about baking the days away and writing her next cookbook during Covid
Candid Convos goes live on YouTube with host Regina Varolli and Chef Neal Fraser talking COVID restaurant closures in Los Angeles
Chef Greg Leon rallied with other restaurateurs and local businesses to make masks mandatory in Milwaukee, here’s why.
The election and the pandemic will eventually pass, but America still needs a serious attitude adjustment for a better future.
On the 100th Anniversary of the 19th Amendment giving women the right to vote, all voter rights need defending.
Thomas Keller and Will Guidara were just two restaurateurs who met Trump to discuss the needs of the industry, here’s a deep dive into that discussion
Pastry Chef and Insta Pundit @culinaryharassment grapples with the changing reality brought on by COVID-19
D’Artagnan Founder & CEO Ariane Daguin writes about the COVID-19 crisis in the restaurant industry and on farms in this CulEpi exclusive
Our growing list of financial assistance for restaurant & hospitality workers and business owners impacted by the coronavirus crisis
Our Editor-in-Chief on how the industry has been hard hit by the Coronavirus, and providing financial resources for those out of work in restaurants and hospitality
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!
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!
A Santa Barbara vermouth company uses locally sourced, sustainable ingredients to craft a product that’s both delicious and environmentally friendly.
Lyf Gildersleeve is a second generation fishmonger and now a restaurateur, he can teach you a thing or two about sustainable seafood
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!
Robert De Niro, Nobu Matsuhisa and Meir Teper take a deep dive into the history, philosophy and expansion of Nobu Restaurants and Hotels
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.
Chef Evan Hennessey shares his raw account of life behind the burner, and his personal quest for mental and physical health.
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
A self-respecting server speaks up for FOH workers and calls for an end to the negative attitudes they don’t deserve
This national non-profit is battling the vicious cycle of food waste, hunger and carbon emissions, and you can help
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
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!
A Serbian food historian and avid baker sets out to bake bread with holy water and creates the Bread of Inclusion
A ground-breaking Poem from Pastry Chef Omar Zahirovic expressing the beauty and the beast that is life on the line.
Here’s everything you need to know about the highly successful Carbon Free Dining initiative that’s just hit the States from Europe
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
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!
Culinary Industry Angel Investor Joanne Wilson shares her keen insights into success, diversity, and investing in women
Summer in NYC means hanging out on the city’s coolest rooftops, this guide helps you discover them all!
Chefs are opening their kitchens to collaborate with refugee chefs for the Refugee Food Festival, here’s how you can be a part of this awesome experience!
Chefs across the country are joining forces for Chefs Cycle, a 300-mile charity bike ride supporting No Kid Hungry
Eric Ripert opens up about his ideals, his ethics, and his ethos in this in-depth interview by Regina Varolli
Choose your pet’s food with as much care as you choose your own, they can’t read labels for themselves!
Celebrated Milwaukee Chef Gregory León on the importance of hosting Tables Across Borders refugee dinner series
The 8th Annual Brisket King Competition is coming to Brooklyn, and with it, some surprising secret recipes!
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
French Chefs in New York City speak out against the Yellow Vests destruction of Restaurant Fouquet in Paris
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!