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 |

“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 |

If you love your Chef Works apron, use it outside of the traditional kitchen setting (makeup artist, potter, florist, baker, etc.) and would like to be an Apron Ace, email marketing@chefworks.com. Mel Amaral speaks with an unmistakable fervor when describing her job as a hairstylist. She talks about it the way an artist deconstructs a paintingFIND OUT MORE |

Do you follow Chef Works on Facebook, Instagram and Twitter? Do you get our company updates on LinkedIn or love our stories on Snapchat? Almost all of that content comes from the always-in-motion-mind of Mai Cao, the social media and sponsorship strategist for Chef Works. Mai took some time to chat with us about herFIND OUT MORE |

Welcome to Week 10! And yes, welcome to March. So begins the madness. We’ve got a diverse set of stories for you this week. Whether you’re a carnivore, a vegetarian or a vegan, there’s something for you in this week’s edition of Chew on This. We’ve also got a recap of what was hot inFIND OUT MORE |

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 was proud to serve as the official uniform sponsor of The Food Network & Cooking Channel South Beach Wine & Food Festival for the fifth straight year. Every year we look forward to touching down in sunny Miami for four days of noshing on the beach. Claire Swarner, marketing & communications coordinator forFIND OUT MORE |

Welcome to Week 9! Can you believe we’re almost a fifth of the way through 2018? Today, love and charity are in the air. We’ve got a fancy new way millennials are proposing marriage, two charitable stories that are worth your time and our final piece should give you something to snack on. First up,FIND 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 |

Meet Gaston Broadwell, a senior business associate who has been with Chef Works for more than seven years. What makes his story so great is that he’s spent time in several departments during his time with the company. That’s also what has made him so effective working with our sales department. Take us through yourFIND OUT MORE |