The RESTAURANTS Act of 2020 is now part of the HEROES Act 2.0, please act now to help the industry!
Chef Greg Leon rallied with other restaurateurs and local businesses to make masks mandatory in Milwaukee, here’s why.
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
“An eight-week band-aid doesn’t match the twelve to eighteen month job it’s going to take for our restaurants to rebuild, rejoin our communities, and keep over 11 million people employed in our industry.” ~ Andrew Zimmern | IRC
CulEpi Contributor and Career Server writes about being hit by unexpected unemployment and her hopes for the industry
Our growing list of financial assistance for restaurant & hospitality workers and business owners impacted by the coronavirus crisis
Monterey Bay Aquarium Executive Chef Matt Beaudin traveled to New Zealand and shares the facts about farmed fisheries leading the way towards sustainability
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!
Chef Craig Shelton graduated biochem at Yale, worked years in kitchens picking up a Beard Award, now he’s tackling coffee
Chefs come together in this first of its kind cookbook that contends with chemotherapy-induced loss of taste
Legendary sugar artist Kerry Vincent of Food Network’s Holiday Gingerbread Showdown shares holiday memories and handy tricks for gingerbread!
Lyf Gildersleeve is a second generation fishmonger and now a restaurateur, he can teach you a thing or two about sustainable seafood
Que Chevere is opening at NYC’s highly anticipated Market Line, and more than bringing excellent food, this restaurant is bringing awareness of autism to the community
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
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!
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.
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
Regina Varolli was a guest on Shari Bayer’s popular podcast All in the Industry this week, and these lively ladies lit up the airwaves!
This national non-profit is battling the vicious cycle of food waste, hunger and carbon emissions, and you can help
Chefs and consumers are rejecting the big, bad meat business, and are shifting towards small, sustainable farms, read what these farmers are doing to benefit the animals and the planet
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 world-renowned food photographer shares his philosophy for capturing the work of chefs like Dan Barber, José Andrés, Daniel Boulud, and Dominique Ansel
Here’s everything you need to know about the highly successful Carbon Free Dining initiative that’s just hit the States from Europe
Chef León shares what happened when he and his husband / business partner ran a Gay Pride Month FB Ad for their restaurant Amilinda – plus a little history of Pride Month!
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!
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.
Summer in NYC means hanging out on the city’s coolest rooftops, this guide helps you discover them all!
Pastry Chef Omar Zahirović is fasting for Ramadan, for him it’s a journey of memories, appreciation, and personal betterment
Chefs across the country are joining forces for Chefs Cycle, a 300-mile charity bike ride supporting No Kid Hungry
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
Choose your pet’s food with as much care as you choose your own, they can’t read labels for themselves!
The bold voice of IG thought-leader @culinaryharassment ushers readers through the rocky path of a cook’s life
The 8th Annual Brisket King Competition is coming to Brooklyn, and with it, some surprising secret recipes!
Chatting with James Beard Finalist Pichet Ong about cherry blossoms, the DC food scene, and keeping his career on the up
French Chefs in New York City speak out against the Yellow Vests destruction of Restaurant Fouquet in Paris
An in-depth interview with Francisco Migoya, co-author of the James Beard Award Winner “Modernist Bread”
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
One of the first celebrity chefs, Jeremiah Tower of the legendary Stars and Chez Panisse shares the exciting tales of his infamous and innovative career
A land-locked chef encourages her colleagues coast-to-coast to get involved in the sustainable seafood movement at Chefs for Fish
StarChefs has announced its New York Rising Stars! Check out the full list here, and find tickets to the Gala Tasting Event!
World-renowned pastry chef Michael Laiskonis is serving a stunning dessert tasting menu on New York’s Upper West Side
Go behind the scenes of Netflix The Final Table with Chef-Competitor Aaron Bludorn in this in-depth interview
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”
Testing professional pastry recipes in a super sucky home kitchen can lead to the best results for your readers
Sous Vide master and author, Chef Justice Stewart shares his secrets for holiday cooking using this precision temperature method
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.