Chef Achatz’s career began working in his own parent’s restaurants in St. Clair, Michigan. Shortly after, he enrolled in The Culinary Institute of America and found himself graduating with a position at Charlie Trotters. After working through many acclaimed restaurants, Achatz landed at The French Laundry as the sous chef for 4 years. After his…
Read MoreDieting on the Back Burner? Many people have gained weight or have put their diets/health on the back burner since the pandemic began, but since things are steadily going back to normal, many people are trying to compensate for their yearlong cheat day by eating healthy food. Some people have been able to get back…
Read MoreChicago native, Chef Justin Cogley, traveled the world as a professional ice skater before settling into his chef position. During his time touring with ‘Disney on Ice’, Chef Cogley was exposed to new flavors and cuisines as well as a myriad of food markets and international techniques. Upon his return, he enrolled at the Western…
Read MoreHandheld foods remain engraved in the palates of every culture from any age, and in every meal period. They have become a vessel for trying new taste combinations, global flavors, preparation techniques, and just about any other food industry trend. Today, With the pandemic causing dining rooms to shut down, many chefs are turning their…
Read MoreChef Jacob Harth has made it his mission to tackle the world’s seafood sustainability. As a young chef, Harth set out to understand where the seafood for many restaurants was coming from. He took the education he learned from the fishermen to open his own seafood restaurant, Erizo, in 2019. Erizo does things a bit…
Read MoreIn 1984, Chef and Restaurateur Chris Christini opened his namesake restaurant; Christini’s Ristorante Italiano in Orlando, Florida. It is highly regarded as one of the best Italian cuisines in Orlando. Chef Christini ran the restaurant and it’s until turning the kitchen over to Executive Chef Jason Gonsalves in 2019. Mr. Christini can still be found greeting…
Read MoreThe restaurant industry focuses on making memorable experiences for customers. Unfortunately, it inevitably creates a negative impact on the environment. From the emissions released during livestock production, to the water used in the food supply chain, to the food waste generated along the way, restaurants create a substantial environmental footprint. With an overwhelming number of restaurants closing inside dining during the pandemic,…
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