Executive chefs and pastry chefs saw significant increases in salaries last year, while sous chefs and hourly line cooks took a hit in pay, according to the annual salary survey by StarChefs.com. The ...

Given the often overlapping roles of professionals working together in the kitchen, it can be difficult to articulate the exact difference between chefs and cooks. However, even though the catchall ...

There’s a growing demand for raw, unpolished content from real working restaurant staff. Successful creators often use social media as a stepping stone toward larger goals. YouTube remains the most ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

As a chef, you live in an alternate reality from most people — a reality revolving mostly around a kitchen. With a job that demands dedication, sacrifice, and physical effort, chefs naturally adapt ...

A new culinary cohort debuts at The Cooks’ House Young Chefs Dinner Series. This story is featured in the April 2018 issue of Traverse, Northern Michigan’s Magazine. Get your copy! Crouched in a patch ...

Cheffoirs always seem to follow a formula of triumph over adversity. See Grant Achatz’s Life, on the Line and Rick Tramonto’s Scars of a Chef. This is a recipe likely born in Anthony Bourdain’s ...