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Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Chef of the Week: Davis King – Executive Chef, BeetleCat, Atlanta, GA

Chef Interviews

From shelling peas with his grandmother in the South to getting a kitchen shout-out at Commander’s Palace at just 13, Chef Davis King’s love of food has always been part...

Chef's Pencil Staff

August 18, 2025

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Chef of the Week: Inside Mark Ordaz’s Seasonal Kitchen at Blue Hill

Chef Interviews

We’re thrilled to shine the spotlight on Chef Mark Ordaz, Executive Chef at Family Meal at Blue Hill, NY, in this week’s Chef of the Week feature. Known for his...

Chef's Pencil Staff

August 11, 2025

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Chef of the Week: Jakub Baster, the Culinary Force Behind Yingtao, NY

Chef Interviews

This week at Chef’s Pencil, we go behind the scenes with Chef Jakub, the Polish-born chef behind the bold and creative menu at Yingtao, one of New York City’s most...

Chef's Pencil Staff

July 29, 2025

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Chef of the Week: Sujan Sarkar — Reimagining Indian Fine Dining in Chicago

Chef Interviews

Few chefs are redefining the boundaries of Indian cuisine quite like Sujan Sarkar, the visionary behind Indienne, Chicago’s celebrated modern Indian fine dining restaurant. With a career that spans London,...

Chef's Pencil Staff

July 21, 2025

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Chef of the Week: Chef Eric Wolitzky, Baking with Heart and Heritage

Chef Interviews

For Eric Wolitzky, baking wasn’t just a career choice — it was a legacy waiting to be embraced. Growing up in a family of New York bakers, his earliest memories...

Chef's Pencil Staff

July 14, 2025

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What to Eat in Munich, According to a Three-Star Michelin Chef

Food Industry News

Tohru in der Schreiberei, the famed Munich restaurant, recently joined the very exclusive ranks of Germany’s three-starred Michelin restaurants—only 12 nationwide, and just two in Munich. Chef’s Pencil sat down...

Chef's Pencil Staff

July 11, 2025

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Chef of the Week: Daisuke Nakazawa, Sushi Nakazawa

Chef Interviews

From humble beginnings in Tokyo to the pinnacle of New York’s fine dining scene, Chef Daisuke Nakazawa has charted a remarkable culinary journey—one that began under the legendary Jiro Ono...

Chef's Pencil Staff

July 7, 2025

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Chef of the Week: Chef Tohru Nakamura

Chef Interviews

Just recently, Tohru in der Schreiberei joined the exclusive ranks of Germany’s three-star Michelin restaurants—an extraordinary milestone for Chef Tohru Nakamura and his team. The announcement brought a wave of...

Chef's Pencil Staff

June 26, 2025

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10 Classic Balinese Desserts That Locals Love (and You Will Too)

Southeast Asian Cuisine

We’re nearing peak season in Bali, when the gorgeous weather and clear blue skies make it a perfect time for a getaway. And what better thing to do on vacation...

Chef's Pencil Staff

June 24, 2025

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California Wedding Catering Trends for 2025: What’s Hot & What’s Out

There’s something truly magical about tying the knot under the California sky. From coastal cliffs to wine country estates, the Golden State offers natural elegance and breathtaking settings that make...

Chef's Pencil Staff

June 20, 2025

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Chef of the Week: Chef Daeik Kim, Jungsik, New York

Chef Interviews

At Jungsik in New York City, Chef Daeik Kim is helping define what modern Korean fine dining looks—and tastes—like in 2025. As Executive Chef of the acclaimed Tribeca restaurant, now...

Chef's Pencil Staff

June 19, 2025

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How to Open a Restaurant: The Essentials

Food Industry News

Opening a restaurant is one of the most exciting—and demanding—ventures in the food world. From shaping your concept to serving your first guest, the journey is packed with decisions that...

Chef's Pencil Staff

June 13, 2025

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New Data Reveals Where Chefs Are Earning $100,000+

Food Industry News

TV shows and social media have glamorized life in the kitchen, turning chefs into pop-culture icons and sparking dreams of fame, food tours, and fortune. But for most culinary professionals,...

Chef's Pencil Staff

June 12, 2025

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Listeria And Food Safety: Tips For Home Cooks & Pros

Food Industry News

If you’re someone who loves spending time in the kitchen—whether you’re a seasoned chef or just enjoy whipping up meals at home—there’s one invisible threat you should definitely have on...

Chef's Pencil Staff

May 22, 2025

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Where Cooks Flip the Most Burgers: States with the Highest Share of Fast Food Cooks

Food Industry News

Across the United States, cooking is a profession that spans Michelin-starred fine dining, bustling food trucks, and everything in between. But in many states, the culinary labor force leans heavily...

Chef's Pencil Staff

May 14, 2025

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U.S. Education Reforms Could Boost Culinary Schools—If They Deliver on Outcomes

Food Industry News

New federal legislation signals a shift toward workforce training, with Pell Grant expansions and new accountability rules on the horizon. A sweeping new education reform effort in Congress could signal...

Chef's Pencil Staff

May 7, 2025

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ChefMaison Brings Its Private Dining Revolution to Portugal

What began as a survival strategy during the lockdown has evolved into one of Europe’s most exciting culinary platforms. ChefMaison, a Dutch-born service that connects private chefs with diners, is...

Chef's Pencil Staff

May 1, 2025

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Culinary School Debt: How Much You’ll Pay and How to Avoid Overpaying

Food Industry News

A few years ago, Bradley—better known as @baddie.brad on TikTok—went viral after sharing a candid video about his $130,000 debt from a three-year culinary arts bachelor’s degree. After graduating from...

Chef's Pencil Staff

April 17, 2025

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66 Tasty Fruits That Start with B

Food Alphabet

When you think of fruits that start with the letter B, a few familiar favorites probably come to mind—bananas, blueberries, maybe blackberries. But did you know there are dozens more,...

Chef's Pencil Staff

April 7, 2025

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Fruits That Start With the Letter A

Food Alphabet

There’s something oddly satisfying about browsing foods alphabetically. And today, we’re diving into one of our favorite categories: fruits. Since this is the first post in the series, we’re kicking...

Chef's Pencil Staff

March 29, 2025

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These are Brooklyn’s Most Expensive Restaurants in 2025

Brooklyn is home to some of New York City’s finest restaurants—including multiple Michelin-starred establishments—proving yet again that world-class dining isn’t just confined to Manhattan. With a blend of high-end omakase...

Chef's Pencil Staff

March 27, 2025

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Veganism’s Popularity Returns to Pre-2020 Levels

Food Industry News

In 2022, Chef’s Pencil reported that the veganism movement had lost momentum, marking the beginning of a steep and steady decline in public interest. Recent Google Trends data confirms this...

Chef's Pencil Staff

February 10, 2025

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Ski and Savor: The World’s Best Ski Resorts for Fine Dining

Food Industry News

The allure of ski resorts goes beyond the slopes; for many visitors, it’s about the après-ski atmosphere, boutique shopping, and, most importantly, the culinary scene. Around the world, certain ski...

Chef's Pencil Staff

January 20, 2025

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20 Amazing Luxury Gifts for Chefs

Gifts & Product Guides

From premium kitchen tools to gourmet delights, these luxurious gifts celebrate the art of cooking and honor those who transform simple ingredients into extraordinary dishes. Discover these thoughtful selections that...

Chef's Pencil Staff

December 17, 2024

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