Britney Jerome doesn’t have a quintessential moment or inspirational backstory that explains how she was drawn to the kitchen. It was, as she puts it, inexplicable. She began learning about cooking halfway through high school and simply never stopped. “It’s not like I grew up under the kitchen table watching an Italian grandmother make SundayFIND OUT MORE |

Chef Works will be spotlighting someone in waitstaff each month through November as part of our “Five-Star Service” blog feature. In December, we’ll ask our blog’s readership to vote who has the “best story.” We’ll dress the winning restaurant with Chef Works gear! Archie Ford doesn’t want the story to be about him. He’d ratherFIND OUT MORE |

Most people aren’t on their career path at age 12. Then again, Chef Koen Vessies isn’t most people. Our International Chef of Chef Works for February was an industrious preteen who started washing dishes in a restaurant when he was 12. From there, he found a buddy to do the dishwashing so he could startFIND OUT MORE |

It’s become a national pastime to grill the president. But were you aware of what past presidents wanted off of the grill? In honor of President’s Weekend, we’re taking a look at some of the foods previous commanders in chief liked to gobble up while leading our democratic republic. Abraham Lincoln’s birthday was Monday. AndFIND OUT MORE |

Welcome to Week 7, the most romantic of weeks because it brings us to Valentine’s Day. Whether you think it’s an overly-commercialized and fabricated holiday, an opportunity to ask out that special someone or a time to renew your vows with the love of your life, it’s certainly a busy day for florists, bakers andFIND OUT MORE |

Leanne Pietransinski pictured in her favorite apron, the Berkeley! Our Apron Ace for February was motivated to get things right. Sure, Leanne Pietransinski was dumping batch after batch of macarons into the trash when she first got started. But nearly four years after starting her meringue-based dream, she and her husband, Pawel, have found success!FIND OUT MORE |

    If you didn’t remember, next week is Valentine’s Day. And we’re here to help those of you who might be a little indecisive about what to do. We went around the Chef Works offices in San Diego and solicited some Valentine’s Day advice. Whether you’re going on a first date, or have beenFIND OUT MORE |

Welcome to Week 6! Unplanned, but the “No. 3” is a theme this week. We’ve got three trends that Gordon Ramsay says must go away, why a chef in France is giving up his three Michelin stars and three beers to help you drink away your Valentine’s Day misery. There are also some tips forFIND OUT MORE |

Saluti! Chef Jamie Adams always had a fascination with Italian culture. And thanks to family influence, it has carried him to where he is today. The youngest of five siblings, Adams always enjoyed cooking with his mother. But then he’d hear stories of his siblings traveling abroad to Italy. Those tales stoked his passion forFIND OUT MORE |

Nude Dude Food chefs Seth Bradley (left) and Ryan Van Voorhis will be rocking their Berkeley aprons from Chef Works when they cook up their Super Bowl party treats. Super Bowl LII between the New England Patriots and Philadelphia Eagles is just two days away. But it’s not too late to start food planning! WhetherFIND OUT MORE |