Top 7 Articles of 2018 on Culinary Agents

Chef Thomas Keller shares how he forged his unique path which has been peppered with lessons that benefit all of us as we find our way.

More than a few of you were ready to put yourself out there for new career opportunities. In your discovery journey, creating an effective application included taking the time to craft thoughtful cover letters.

Restaurateur Danny Meyer’s experience, passion, hard work, and many other contributing factors, have paved his impactful path in hospitality. In a candid interview, he shares his observations and lessons learned from decades spent living and breathing this industry.

Going beyond menu items, our guide to restaurant lingo, terms and slang helped you sound like a pro (or at least understand what others are saying).

From the positions on The Line to the bases of sauces, every aspect of the kitchen has a story. While you may not think twice about your pants, they too have played an important part in the grand history of cooking. 

“In order to be successful in this business, you have to do two things: Make people happy and make money.” Jonathan Benno from Leonelli Restaurant took us through some pointers on how to keep you in the black.

This year we lost a lot of great people too soon. The silver lining to these tragedies has been the light it has shed into the previously dark corners of this industry, helping to inform people about the resources and support available to those who may be struggling with mental, physical, or financial health.