Have France’s distinctive food and automobiles slipped in their cultural cachet? The celebrity chef and serial owner of French cars has opinions on the matter.
The new FX television show is one of the most vivid, authentic portrayals of what it’s like to work in food service.
Thanks to Jamaican seasonal workers, the taste of Cape Cod now extends beyond the known lineup of Yankee favorites, to golden patties, jerk-rubbed meats and turmeric-rich curries.
As crispy chicken soars in popularity, Taiwanese American chefs are reimagining the street-food classic.
A couple opened Potchke, a pop-up in Knoxville, to showcase their love of the war-ravaged country and its cooking.
TV’s spike-haired rhapsodist of roadside eats is still playing it for laughs. But he’s also winning food-world respect as a sort of graying eminence.
The charges stemmed from a woman’s allegation that the celebrity chef groped her in a Boston bar in 2017.
Proceedings began Monday in Boston for the celebrity chef on charges that he groped a young woman in a bar.
In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban.
Food is the focus, from afternoons at Balthazar to cooking for his family and friends at night.
The former chef of Chumley’s wasn’t put on this earth to cook bar food, as she proves with her striking new place in TriBeCa.
As culinary programs dwindle and restaurants hunt for help, these local campuses are adding state-of-the-art cooking schools at a friendly price.
Domenico DeMarco, who founded Di Fara Pizza in 1965, has died. He was a link between the cooking of Southern Italy and the city’s corner-slice culture.
A changing of the guard at Musket Room, in NoLIta, brings border-hopping dishes that are worth putting on pants for.
These creamy finger foods have come in flavors like ham, chicken or fish. But a new generation of chefs is experimenting.
Hoyoung Kim joins a number of Manhattan chefs serving a modern, worldly vision of the cuisine.
A new restaurant at the Hammer Museum in Los Angeles is the latest effort to try to reach visitors’ hearts through their stomachs.
Two decades ago, Spain was the new France, leading gastronomic innovation. Now two iconic chefs have joined forces in Paris.
Chef-prepared, small-batch meal delivery startup CookUnity is undergoing a major expansion after closing a $47 million Series B round.
Insight Partners led the round and was joined by Endeavor Capital and current investors IDCV, Fuel Ventures and Gaingels. The latest funding comes eight months after New York-based CookUnity closed a $15.5 million Series A round led by Fuel Venture Capital. The company has now raised a total of $70 million since its inception in 2018.
Mateo Marietti, founder and CEO of CookUnity, had the idea for the subscription-based company five years ago. Marietti, who is from Argentina, was working in food tech and saw that modern delivery services were only able to offer limited food options and pricing, and was a trade-off between convenience and variety.
He went looking for a similar experience to apps like Spotify, where the music selection was limitless, and created CookUnity to connect creators of food with the people who would be eating it.
CookUnity combines the ready-to-eat meal category with a chef-focused business model that provides restaurant-quality meals at home. The rotating menu features hundreds of dishes, starting at $10.49 per meal, with an option of a subscription plan for four, six, eight, 12 or 16 meals per week. Meals heat up in minutes and also include both fast-cooking instructions, like in a microwave, or how the chef might prepare it at home, like with an additional squeeze of lemon or other toppings.
Chefs are also given tools and resources to create a digital-first business, and Marietti told TechCrunch that top-selling chefs bring in upwards of $1 million a year.
“We are building the infrastructure, working with farmers, providing the ingredients and the tech layer for both the consumer app and the chef app,” he added. “We don’t employ any talent or cook the food, but we give chefs the tools to start recruiting cooks, gather information on new recipes, organize their team and expand into new markets while also seeing their sales for the day or week.”
The company’s platform is already working with notable chefs like Jean-Georges Vongerichten, Marc Forgione and Esther Choi, and the Series B funding will enable it to add more chefs, including local rising stars and established restaurateurs, enabling them to sell beyond the typical on-demand food delivery zone, Marietti said.
Starting with the flagship kitchen in Brooklyn, CookUnity initially expanded to San Francisco, Dallas-Fort Worth, Boston and Washington, D.C. Following the Series A, the company opened kitchens in Los Angeles, Austin and Chicago. The new funding will now enable the company to accelerate its nationwide expansion with new kitchens in Atlanta and Miami by the end of the year. When all of the new kitchens are online, Marietti estimates that CookUnity will be able to serve 88% of the U.S. population.
In the last 12 months, CookUnity saw over 550% growth and to date has over 50 chefs on its roster, with plans to increase to 150 across all of its kitchens by mid-2022.
As part of the investment, Rebecca Liu-Doyle, principal at Insight Partners, is joining the CookUnity board of directors. Insight’s model is to track companies for a long time before investing; in CookUnity’s case, Liu-Doyle was watching them for more than two years. She said the timing was right for Insight to invest.
In addition to product-market fit, strong chef retention and liking the company’s focus on the food market, which is a “massive total addressable market,” she said, CookUnity was on its way to building a big business with subscription-based revenue as it took on the complexities of the back-end business for chefs.
The value proposition is unique for both of the stakeholders — on the chef side there is a creator economy tailwind, which is taking the friction out of scaling a business while also enabling chefs to build a business with a larger footprint than they just selling food around their restaurants. On the consumer side, Liu-Doyle said CookUnity is providing affordable and convenient food without having to compromise on taste and quality.
“Very few companies can offer that: it is democratization on both fronts,” she added. “In order to execute on the vision, you need a specific team, which Mateo has, and show incremental improvement to the experience. It doesn’t just happen overnight. You have to be patient and deliberate in the way you improve the experience.”
Restaurants whose plans were put on hold by the pandemic finally emerge, while global powerhouses gain footholds in Manhattan.
From a single food truck to its coming expansion to Los Angeles, Veracruz All Natural has won a huge following. Yet its owners are still striving to attract more Hispanic diners.
Changes for Blue Hill in Greenwich Village and By Chloe, a Greek restaurant goes global, and more dining news.
An investigation by the New York State attorney general describes a culture of widespread sexual harassment and retaliation at the Batali & Bastianich Hospitality Group.
For years, the late-night TV host has dared celebrities to eat choice foods, but an online petition is calling for it to end.
A pillar of California’s pioneering food scene, he worked at Spago and was a founder of the renowned Campanile and La Brea Bakery.
The man who used television to help many North Americans start cooking Chinese food at home is as cheery as ever, but aware of some harsher truths.
Hotels not necessarily known for fine dining are drawing award-winning chefs seeking opportunities for reinvention.
About 50 people carried signs and shouted ‘shame’ at diners Friday, after a New York Times article chronicled harassment and discrimination claims from former employees.
As restaurants struggled last year, many chefs survived by selling food directly to customers, an age-old practice that is now shaping the future of hospitality.
Cindy Wolf is a rarity — a seasoned chef focused on her flagship and a style of white-linen dining that’s been endangered by the pandemic.
A new limited series on Netflix is a nuanced celebration of African Americans and their food. It is also sorely overdue.
At Fradei in Fort Greene, Brooklyn, the menu doesn’t appear until it’s no longer being served.
Bâtard reopens; an all-star roster comes to a Williamsburg, Brooklyn, apartment tower; and more restaurant news.
Aisha Ibrahim will lead the kitchen of the celebrated 70-year-old restaurant in Seattle.
The restaurant will no longer serve meat or seafood when it reopens, Daniel Humm, the chef, said. “The current food system is simply not sustainable, in so many ways,” he said.
Reservations open for Daniel Boulud’s Le Pavillon, Manresa at Intersect by Lexus, and more restaurant news.
Globe-trotting diners flock to the Willows Inn’s serene Northwest setting. But former employees say faked ingredients, sexual harassment and an abusive kitchen are the real story.
Being “online” in the pandemic, many chefs learned, meant much more than having an Instagram account.
Owners across the country report a shortage in help, as rebounding business forces them to compete for a shrunken pool of applicants.
Spring is turning into a comeback season at Crawfish & Noodles, a Houston restaurant famed for the Viet-Cajun style that has spread around the country.
Mediterranean in the former Freek’s Mill space, a taproom and brewery from Talea Beer Co., and more restaurant news.
The Independent Restaurant Coalition turned tears into cheers, urging owners to share their angst and use that emotion to lobby Congress.
Those that did may be better off, their owners say, because they could meet the moment’s restrictions and cravings from the very start.
Gregory Gourdet has revamped his plans for a Haitian kitchen, after being caught up in a citywide furor over the treatment of restaurant workers.
To capture New York’s food scene in these times, I’ve adapted to many roles. But the essence of my job remains the same: hunting for a good meal.
At dozens of microbakeries in apartment kitchens, laid-off chefs are flexing their creativity to meet the city’s demand for cheer and calories.
Chintan Pandya follows up his hit Queens restaurant, Adda, with a celebration of rustic Indian cuisine on the Lower East Side.
“We want to show you can eat differently,” said Claire Vallée, whose restaurant won the star. A growing number of chefs are eschewing France’s traditional, meat-focused cuisine.
Training and advancement as a chef can be hard to find in American fine-dining restaurants, according to Black women who have tried.
Mr. Roux and his brother, Michel, opened Le Gavroche in the late 1960s, raising the level of fine dining in the city and offering a training ground for some of the restaurant industry’s future stars.