It would seem that at age 23, Danielle Hartog is living the dream. She’s doing what she’s always wanted to do – working as a head chef, running her own business and doing it alongside her best friend. Did we mention her best friend is her mom? We are proud to kick off 2018 byFIND OUT MORE |

We hope you had a fun (and safe!) New Year’s Eve! We checked in on a few of our friends from around the world to see how they were celebrating in their kitchens. First up, Massimo Bottura of Osteria Francescana in Modena, Italy. Clearly they know how to have a good time in his kitchen.FIND OUT MORE |

Welcome to our first links post of 2018. And it’s even got a new name. Per usual, we’ve scanned the web for news, trends and fun stories we thought you’d like. Look for them every Wednesday on our blog! What’s on your 2018 bucket list? If it’s traveling around the country and eating good food,FIND OUT MORE |

Since we work in the hospitality industry, it’s safe to say we love food. And while we’re constantly traveling to try the newest restaurant or coolest bar, it’s our hometown of San Diego that really makes us swoon. To celebrate our awesome hometown and Chef Works’ HQ, we tapped our two favorite foodies, Mai andFIND OUT MORE |

While you’re busy running service, we’re scouring the internet in search of the latest and greatest stories. This week, James Beard looks back at the year in review, Bon Appetit announces a Bob’s Burgers pop-up to benefit the LA Fire Department, and Eater explores the science behind going viral. James Beard Foundation JBF Impact NewsFIND OUT MORE |

You can usually find Aaron behind the camera – he’s in charge of snapping all photography assets Chef Works might need. That’s right – every single photo related to Chef Works, Aaron was the one who took it. That sounds like a pretty cool gig to us, so we decided to spend a day trailingFIND OUT MORE |

While you’re busy running service, we’re scouring the internet in search of the latest and greatest stories. This week, Bon Appetit urges chefs to lead the environmental revolution, Food Republic fights food waste with pasta and Eater examines licensing deals in the culinary world.   Bon Appetit | Chefs Have a Responsibility to Build aFIND OUT MORE |

Treat your waitstaff friends this year – after all – they deserve it! After working back-to-back shifts pretty much since Thanksgiving, waitstaff comrades deserve a little love. In-between pre-fixe menus and champagne toasts, slip them one of these goodies, specially picked by your Chef Work elves to make their lives a little easier, better, and,FIND OUT MORE |

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 |

Chef John Curley has no problem admitting that he owes a tip of the cap to his mom, Colleen. After all, “She taught me everything I know,” he said. Under her guidance – and sometimes alongside her as a sous chef – Curley has enjoyed tremendous success in the world of competitive cooking, including aFIND OUT MORE |