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“Color is my day-long obsession, joy and torment.” – Claude Monet The transition from winter to spring is commonly associated with color — and for obvious reasons. Color returns to trees and flowers and it’s generally viewed as a time of renewal. If your spring cleaning involves a branding overhaul – or even a littleFIND OUT MORE |
Author: Kevin Gemmell
Chew On This: Week 13
Welcome to Week 13 — or for our triskaidekaphobiac readers, welcome to the week that comes after Week 12 and before Week 14. There are several theories as to why “13” is considered unlucky. We’re not going to explore any of them! We’re just going to bring you fun links about food. Enjoy! Photo /FIND OUT MORE |
March Five-Star Service: Isabella MacBeth
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! By the time you finish reading this sentence, Isabella MacBeth could haveFIND OUT MORE |
Chef Works making the rounds at food and wine festivals; Pebble Beach coming up!
This week marked the official beginning of spring, which means brighter colors, warmer weather and, best of all, one food and wine festival after another! Chef Works is proud to serve as the official culinary and hospitality apparel sponsor for some of the world’s most renowned food and wine festivals. Next month Chef Works will returnFIND OUT MORE |
Chew On This: Week 12
Welcome to Week 12! How’s your March Madness bracket doing, by the way? We’re giving a special Chew On This shout out to marketing department graphic designer Breea who actually picked the UMBC upset over Virginia and had Loyola Chicago going to the Sweet 16! But we digress. This week we bring you quirky art,FIND OUT MORE |
Meet Arturo Melendez, our International Chef of Chef Works for March
Arturo Melendez is trying to tell you a story. If you close your eyes, open your taste buds and listen with every bite of his food, there’s a good chance you’ll hear it. “Behind every dish there is a history of a moment in my life,” he said. “Each dish represents something from my personality.”FIND OUT MORE |
Look beyond corned beef for St. Patrick’s Day
Courtesy Photo / Kraft By Carrie Sanabria March is guaranteed to bring two things: Madness and St. Patrick’s Day. Traditionally, St. Patrick’s Day is a time to celebrate the patron saint of Ireland and partake in some Irish culture. Modern day celebrations have also taken on a more festive tone. Think pub crawls (crawling optional),FIND OUT MORE |
Chew On This: Week 11
“A rose by any other name …” Welcome to Week 11. We opened this week’s Chew on This with a quote from The Bard because story No. 1 is all about language and words (culinary related, of course). We’ve also got a celebration of female chefs across the country, a quick and easy way toFIND OUT MORE |