For many of the 102 million people who tuned in to the Super Bowl this past weekend, the game probably didn’t seem much different than those in years past. However, anyone who attended the game and marked the occasion with a meal…
For those lucky enough to have a ticket to the big game this weekend, most of the focus will be on the field. But behind the scenes, Chef Dayanny De La Cruz is calling the plays. Her goal: to ensure…
Seattle Business gives us a look into the world of Suji Park, an entrepreneur and restaurateur who’s building global and cultural connections through the business of food. Park launched her first restaurant in Seoul about 15 years ago and established…
Chef Victoria Blamey is known for her culinary imagination. Now the executive chef of the iconic New York City staple, Gotham Bar and Grill, Victoria is fast becoming a herald of change in the foodservice industry. Since taking over Gotham…
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66061958/Elizabeth_Blau_Headshot.0.jpg "Betting Big on Change for Female Chefs in Las Vegas")
Eater Las Vegas dives into a new local organization that is working hard to help women who are new to the restaurant industry navigate the hospitality world. The Women’s Hospitality Initiative is a new group hoping to educate and train…
Nobhill Gazette gives us a look into the mind of a highly successful food industry backer whose ability to influence both tangibles and intangibles has helped to make her invaluable to the restaurants and businesses she works with. Meet Allison…
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65574156/HowIGotMyJob_JasmineMoy.0.jpg "Restaurant Lawyer Jasmine Moy’s Work-Passion Balance")
In this edition of Eater’s “How I Got My Job” series, Jasmine Moy discusses her path to a career that allowed her to combine her passion for foodservice and law. From food runner to one of the best restaurant lawyers…
Maya Gallus’s new documentary The Heat: A Kitchen (R)evolution features three women who have spent most of their adult lives in the kitchen, and five younger chefs who the filmmakers believe are “the hungry talents of a new generation.“
