Monthly Archives: January 2016


Originally posted on Harvest America Ventures:
Walking through the back door of the kitchen the cook transitions from a street civilian to a professional cook the moment he or she changes into those crisp, clean chef whites and hounds tooth…

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Healthy Ingredient Substitutions

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#healthyeating We Are Chefs These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes are  more customizable. Healthy subs More people these days define a healthier … Continue reading

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Life as an African-American Female Pastry Chef

Here I Am! We Are Chefs Editor’s Note: In the restaurant industry, women make up 39% of the workforce according to a 2012 report from the U.S. Department of Labor, filling such positions as line cook, pantry, prep and pastry. Yet, according … Continue reading

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The Workplace: Creating Balance in a Chef’s Life

Once an older Chef I was working with told me I will never be a good Chef because after 12 hours, I wanted to leave work to go home to my family! My reply was “you wait and see”. There … Continue reading

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