So, you’re thinking about enrolling in culinary school? Well as you’re picking your back-to-school uniform and grabbing some new kitchen tools to wow your professors, we thought we’d lend a helping hand and break down some hard truths about all the things they don’t teach you in C-School. 1 | You’ll learn the ropes 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, Plate Magazine explores the tools of the trade behind open-flame cooking, Bon Appetit breakdown shift drinks, and Anthony Bourdain sits down with Eater to chat about the magic that is Parts Unknown.FIND OUT MORE |

Kick the kale to the curb – Chicory is the new “it” vegetable gracing stock pots in kitchens around the world, and we’re here with the inside scoop to help you navigate this bittersweet and bodacious family of lettuce. What is chicory? Part of the salad family, chicories comprise those pleasantly bitter, multihued lettuces –FIND OUT MORE |

The workhorse of our new collection, the heavyweight Galveston aprons were designed to last. And last and then last some more. Crafted using a vintage canvas that’s been treated with a waxed, antique-looking finish, the Galveston is one of our favorite new items for fall. For those looking for a primetime upgrade – look noFIND 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, Tasting Table explores Austin’s all-lady Holly Roller restaurant, Eater goes inside the kitchen at Cote, and Restaurant Business dives into Hurricane Harvey’ effect on the culinary landscape of Houston. Tasting Table |FIND OUT MORE |

While you can weigh the pros and cons of attending culinary school, there’s no doubt that if you decide to take the plunge, you’ll meet quite a few characters on your first day in the test kitchen. And while you’ll leave with an advanced degree in gastronomy, we thought we’d give you a helping handFIND OUT MORE |

While working on some upcoming fun styling projects (stay tuned for updates), our Marketing and Product Development teams took over a locally distillery for a long day of shooting and styling. In-between suspender adjustments and hair re-styling, we managed to sneak a few snaps of the team doing what they do best – helping chefsFIND 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, we consider global warming and the future of sustainable dining, breakdown the history of flavor and take a quick break from prep to catch up the greatest spaghetti scenes in movie history.FIND OUT MORE |

Running table orders all night doesn’t mean you have to sacrifice your personal style. While looking and feeling good are no longer mutually exclusive, it’s hard to find a place to start when building your uniform. So we tapped the Chef Works experts on how to shop for durable, trendy pieces – ones that don’tFIND OUT MORE |

As the official uniform sponsor of the Los Angeles Food & Wine Festival, our team made the quick jaunt north for a weekend of celebrity chefs, amazing food, and plenty of Tinsel Town shenanigans. Capturing all the action for our social media fans was Mai Cao, Social Media Strategist and foodie extraordinaire. We managed toFIND OUT MORE |