Chef Barry Schneider is betting on a win. This San Diego-based chef helms the kitchen at the Del Mar Racetrack & Fairgrounds, where he develops the culinary program for multiple fields including the catering division, restaurant operations, dinner concerts, and concessions development, just to name a few. With more than 16 years of experience atFIND OUT MORE |

While Labor Day is a classic holiday to kick back and relax, we’re daring you to skip the hamburgers and hot dogs and try your hand at some upscale eats – from grilled lobster to an ambitious watermelon punch. This is Labor Day Grilling: Chef’s Edition! MAINS Grilled Lobsters with Miso-Chile Butter The key toFIND OUT MORE |

During our 2017 catalog shoot, we had a little downtime to play one of our favorite games with some of our favorite chefs — Mad Libs! This classic game got a little spicy at times, but we had such a blast with each of our rock star chefs – they had us in stitches! CheckFIND 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, Bon Appetit explores what exactly “natural wine” is, bartenders are embracing trash to make tiki drinks, and the tater tot gets a full-blown exposé in Eater. Bon Appetit | So, What ExactlyFIND OUT MORE |

Women’s presence in the kitchen has only grown in recent decades. As restaurants become more inclusive, the rise of the female chef, it seems, knows no bounds. From such legends as Dominique Crenn to Alice Waters, Nancy Silverton, Rachel Ray and more, women are stepping up to the line and are helping to redefine cuisineFIND OUT MORE |

As Chef Appreciation Week comes to an end, we want to raise a glass a toast to all the epic chefs out there that forge new paths in the kitchen, push the culinary boundaries of what it means to cook, plate, dice, and sauté, and acknowledge just how much you much you do for allFIND OUT MORE |

The Chef Appreciation Week celebration continues at Chef Works HQ! For looks dreaming of helming their own kitchen one of these days, we’ve compiled some advice from several of our favorite chefs. So cooks, grab your pen and prepare to take notes, these words of wisdom are for you! “If you could tell the aspiring chefsFIND OUT MORE |

Happy Chef Appreciation Week! While we’re spoiling all our favorite chefs this week with special gifts and perks (speaking of, have you signed up for our emails yet?), we thought it would be fun to compile a little gift guide, in case you’re looking for that special something to spoil that special chef in yourFIND OUT MORE |

CHEF WORKS CELEBRATES 7 YEARS AS A UNIFORM SPONSOR FOR THE HAWAII FOOD & WINE FESTIVAL San Diego, CA (September 2017) – Marking seven years as the official uniform sponsor of the Hawaii Food & Wine Festival, Chef Works, a global designer and manufacturer of culinary apparel, is proud to support the festival’s evolution from aFIND OUT MORE |

To kick off Chef Appreciation Week (a.k.a. our favorite holiday ever), we’re hosting a week of fun content, made just for chefs. First up: we surveyed the kitchen crew to share their worst dining pet peeves! Picky Eaters: We’ve all dealt with them – the ones that are “allergic” to cilantro, can’t eat butter, dairy, grains,FIND OUT MORE |