🔥The 9th Round of Easy Loan, Earn $40 Reward is in progress❗️ ⏰ Promotion Period: January 15th - Feburary 15th, 2025 👉 Register now and check more details at gate.io/campaigns/358

If you work for Robin Chef/Owner Adam Tortosa for one full year, you're rewarded with a free trip to Japan. Find out why the San Francisco chef offers the travel perk and how it benefits his staff below (and score more of his best Japan travel tips). plateonline.com/chefs-and-rest…

"We were bringing Spanish food to people who were coming to our restaurant, but we really wanted to bring those people with us to Spain and show them why we love its food and culture." Read more at the link: plateonline.com/drink/how-thes…

Read why Chef/Owner Derek Wagner of derek wagner has had a mandatory vacation policy for staff since the Providence restaurant opened more than 20 years ago. Find out how he pulls it off: plateonline.com/food/providenc…

It might be September but we're hanging onto frozen drinks for as long as we can. At Delbar, Francis Coligado concocted one of our new faves: a frosty drink inspired by the Persian dessert faloude (or faloodeh). Read more here: plateonline.com/drink/frozen-v…

Check out Plate 2018 Chef to Watch Jonathan Zaragoza's beef and pork albondigas in chipotle peanut sauce in this week's recipe roundup. plateonline.com/recipes_weekly…

At this year's Mise Conference in Atlanta, the restaurant mental health panel opened up about their own mental health struggles. Watch the session here: plateonline.com/chefs-and-rest…

Chefs to Watch is here! These 15 chefs (and chef duos) are not only turning out tremendous food, but they’re also teaching the industry with their culinary visions, business acumen, labor practices, and community initiatives. plateonline.com/magazineFront?…

Chef Maria Fernanda Serrano uses beets to their fullest potential in the jewel-tone #mole rosa at NYC's #elNico. Check out our link below! #PlateMagazine #HispanicHeritageMonth plateonline.com/food/bite-week…

At Peruvian Causa and Amazonia #CheftoWatch Carlos Delgado takes fresh seafood to a whole other level. Read the article here: plateonline.com/chefs-and-rest…

We love #fall for many things, but mostly for new #cookbooks! Dive into our roundup of some of the best cookbooks for industry pros at the link ➡️ plateonline.com/here-are-all-b… #PlateMagazine #ChefLife

Join us for our next virtual PlateTalks: Two Chefs to Watch on Entrepreneurship and Excellence in Fast-Casual. Register for this event here: events.zoom.us/ev/AhH3y36Y5HN…

In honor of #WorldMentalHealth day, we're giving away 5 journals for free to registed members of Plate who are part of the industry. Enter Here: platem.ag/Journal23

🚨 Have some time off for the holidays? Then dive into our Nov/Dec DOUGH issue 🥖 Register today (for free!) savor all of these articles online, subscribe to the magazine, access #recipes, and start rolling into the dough. 📖👩‍🍳 plateonline.com/magazineFront?…

A restaurant staff doesn’t have to be a family to be great | via Plate platem.ag/essay

Join us for a free Plate Talks event on open Book management with @hatchetteats, Josh Kulp and Christine Cikowski of Honey Butter Fried Chicken, Irene Li of Mei Mei and Kwini Reed of Root of all Food. Register here: platem.ag/OBWebinar

It’s the age-old question: Is culinary school worth it? Opinions vary; for some, the kitchen is the ultimate classroom. Others find culinary school to be an ideal launchpad into success. John Kessler got a few pros to weigh in on the topic, article linked in bio.

🚨 Calling all restaurant workers! Join Caroline Hatchett, for a Plate webinar on opioid overdose reversal, April 17 at 1pm CT/2pm ET. Learn from Ellen Wirshup of Project Red how to identify an overdose and administer Narcan. Sign up: bit.ly/3xoFEKo

Our Longevity Issue is live! We featured the restaurants, servers, chefs, and restaurateurs who've proven their staying power for decades and beyond. Check out the full issue, register and fortify the future of your business: plateonline.com/magazineFront?…

Our July/August Experience Issue is here! This issue will help you create dining experiences that leave a lasting impression. Read the articles, access recipes and subscribe: plateonline.com/magazineFront?…

We loved experience Th Prsrv and telling your story!