For those friends that prefer to experiment with bitters and spirits instead of béchamel and steak – never fear, we’re here to help with all your gifting conundrums. Rounding up some of our favorite bar tools and accessories – from ice cream trays to artisanal gin and a new apron, we’ve got the best bartendingFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Variety breaks the news that Mario Batali is back on the silver screen, Esquire dives into food media’s coverage of female chefs, and Tasting Table reports on the merge of two ofFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Daniel Humm offers advice to young chefs, Food & Wine explores the underbelly of food delivery, and Restaurant Business revels it’s top 10 list of groundbreaking concepts set to change the faceFIND OUT MORE |

We here at Chef Works HQ spend a lot of time scrolling Instagram, always on the hunt for cool chefs rocking our signature fork logo. As we gear up for the long holiday weekend, we wanted to share a few of our favorite accounts, to give you some new fodder to discover in between dinnerFIND OUT MORE |

Have you ever wondered what a chef’s Thanksgiving looks like? We imagine it to be bigger, better and more awesome than we could ever imagine. So we tapped one of our favorite San Diego chefs (and April’s Chef of Chef Works), Rich Sweeney of Waypoint Public, to see what Thanksgiving is like at his house.FIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Eater breaks down culinary participation by gender, Bon Appetit rounds up the best kitchen tools to scoop up for Cyber Monday, and Food Republic shares the hottest Japanese culinary terms to knowFIND OUT MORE |

Ready, set, WIN! Happening now and while supplies last, we’re hosting an epic three-month contest to reward those we care most about: you!   Want to get in on the action? Here’s how: 1 | When you order apparel from ChefWorks.com (pick out a new apron, update your chef coat, or grab a new pairFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Esquire explores the world of Michelin food inspectors, Bon Appetit joins the call line at Butterball Turkey, and FSR Magazine introduces Kimbal Musk as a rising star in fast-casual dining.   FSRFIND OUT MORE |

As excited as we are for the bottomless turkey and getting sauced on our favorite cranberry medley, we want to make sure we’re fully prepped and ready for this epic day of eating, and it starts with your kitchen attire. Any hosting home cook knows, this is a day for spills and messes and stains,FIND OUT MORE |

Knives are perhaps the most important tool in the kitchen. Designed to perform specific tasks, using the right blade makes all the difference in the heat of service – so how do you know you’re using the correct one? We’re cutting to the chase for you with our handy infographic – so get ready toFIND OUT MORE |