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Kitchen Culture

    • These Five Programs Help Train Refugees and Immigrants in Restaurant Kitchens

      Carrie Honaker
      February 2, 2023 12:19pm
    • Photo: Mackenzie Smith Kelley

      As a Pastry Chef, Am I Extinct or Evolving?

      Jules Stoddart
      November 8, 2022 1:37pm
    • Photo: Liz Grossman

      Chef Ethan Pikas on Reining in Operations at Chicago's Cellar Door Provisions

      Liz Grossman
      October 5, 2022 6:22pm
    • The Groundbreaking Staff Care Program at Nashville’s Biscuit Love

      Caroline Hatchett
      August 30, 2022 3:55pm
    • Photo: ©James Vitullo

      We Asked Beard Award Winners: What’s the Secret Sauce to Your Business?

      Plate Staff
      June 17, 2022 9:04am
    • Photo: Carly Diaz

      How Kachka Is Building Equity and Worker Buy-in with a Service Fee Model

      Caroline Hatchett
      April 14, 2022 10:55am
    • Courtesy Katy Osuna

      What Being a Butcher Taught Me About the Value of Craft

      Katy Osuna
      March 17, 2022 10:41am
    • When a Seasoned Server Becomes the Star of Your Social Media

      Liz Grossman
      March 10, 2022 4:18pm
    • Olivia de Castro

      A Mental Health Toolkit, Just for the Restaurant Industry

      Caroline Hatchett
      February 17, 2022 9:21am
    • Francie Makes the Case for a Different Valentine’s Service—or None at All

      Caroline Hatchett
      February 7, 2022 10:47am
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    • As a Pastry Chef, Am I Extinct or Evolving?
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