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The Staying Powers Of Eggs

Cookwork Perspective: With ingredient costs on the rise, it is no wonder that eggs have continued to remain popular with consumers on all meal periods. How have you included eggs on your menu? Egg Market's Not Cracking Whether it's hard-boiled, over-easy, or poached; used for breakfast, lunch, or dinner; or in baked goods or sauces, the egg is truly the MVP of the kitchen. Not surprisingly, penetration is extremely high and egg use remains steady...




Chef Nicolette Foster, Part Two: Missing barbecue & baklava for breakfast

Cookwork Perspective:  Find out more about Nicolette Foster, an up and coming pastry chef currently working in Kansas City. Chef Nicolette Foster, Part Two: Missing barbecue & baklava for breakfast Most young chefs are just hoping for a station they can call their own. At just 25 years old, Nicolette Foster is the pastry chef for Michael Smith and Extra Virgin. Aspiring cooks would be wise to follow her example. Yesterday, she talked about her...




7 Business Lessons From Lady Gaga and Madonna

Cookwork Perspective: Madonna and Lady Gaga are nothing if not media and marketing driven.  How do you manage your brand?  Do you leverage opportunities well? 7 Business Lessons From Lady Gaga and Madonna Two iconic female performers—Madonna and Lady Gaga—are hitting the road for tours this summer and fall. Madonna is the bestselling female recording artist of all time, and Gaga is close behind. As these two set out to rake in mega-millions of dollars,...




Chefs Weigh In: The Pros and Cons of Joining Twitter

Cookwork Perspective:  Being involved in social media isn't for everyone.  See which, if any, of the 6 chefs interviewed you agree with most. Chefs Weigh In: The Pros and Cons of Joining Twitter In recent years, a whole bunch of chefs have embraced Twitter. They're sharing photos of dishes, engaging in professional and playful back-and-forths, and commenting on what's going on in the world of food. We asked six chefs across the country — five...


Chef Cwk


Summer in the Kitchen

There is nothing like summer in a kitchen, especially summer in the kitchen of a small restaurant.  The produce is so fresh and bountiful and the temperatures are so high. I love summer because of how many fresh items are available to me from blueberries to ramps to soft-shell crabs.  It’s a time when I feel I can be creative without boundaries.  The days are longer, my customers seem more relaxed and I can open...


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Seattle Forager Inspires Others To Learn About Wild, Forgotten Foods

Cookwork Perspective:  Some restaurants have begun to look to foragers for supplies of wild mushrooms...

Top 10 annoyingly stubborn nutrition myths debunked

Cookwork Perspective: Nutritional guidelines seem to enter into the category of "generally accepted wisdom" without...

Bites of History: Apple of love

Cookwork Perspective:  Eggplant is so flavorful and abundant.  It's also versatile and can be found...
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