Careers in the Industry
Three years ago, Henny Penny and Gregg Brickman teamed up. KaTom covers how he's used his expertise to guide chefs and operators to success.
Building the right bar can make or break a business. Expert bar designer Troy Clarke tells KaTom how the Krowne ambassador program & BarFlex 3D can help.
Take a look behind the bar in KaTom's closeup with cocktail specialist Zach Calfee, who has a background in molecular gastronomy.
How hectic is it to prep for game day? Is it possible to serve 20 events in a day? What's it like to cater the Olympics? Terri Franks tells us all about it.
Jennifer Dyer of Courthouse Donuts shares what inspired her to open a build-your-own-donut concept and gives advice to aspiring shop owners.
KaTom catches up with international mixologist Bad Birdy. Thirsty for more? Learn where she'll be next and get your own taste of the action.
Executive chef and cooking class hero David Pinckney gives us a behind-the-scenes look at the life of a country club tastemaker.
Chef Peter Dale shares the eclectic experiences that have shaped his perspective on food, from growing up in Georgia to training in Madrid.
Chef Christopher Pease of Echo Bistro and Wine Bar shares his passion for food and lessons he's learned during his career.
The National Register of Historic Places includes famous diners that exist today as nostalgic destinations thanks to ambitious new owners.
We spoke with Jeff Ross about food preservation's role in history and culture, and how preserved foods are part of a healthy diet.
Influenced by his years of experience in corporate kitchens, Timothy Joseph opened Wok Chow to be a different kind of small restaurant.
In a city known for landmark bridges, San Francisco's Mozzeria is forging some new links between the local Deaf and hearing communities.
After autoimmune diseases diagnoses, a mother-daughter team started NewBrook Kitchen to give others the chance to dine at a paleo cafe.
The founders of Knoxville's Post Modern Spirits seek to challenge the assumptions of what a local distillery can do.
Sam Stephens, owner of the world's first all-oatmeal cafe, wants to change the way you think about oatmeal with sweet and savory dishes.
John Marzilli, the owner of Salty's Pub and Bistro, and a team of volunteers serve hundreds of free Thanksgiving meals in Clifton, N.Y.
Want to drink butterbeer and enjoy a Darth Maul burger? At geek bars like Storm Crow, fandom is always on the menu.
Liquid nitrogen lets business owners freeze their way to delicious ice cream. We got the scoop on this trend from Kenny Cho of Creamistry.
How does a mail-order juggling supply business turn into a successful soda fountain? Greg Cohen, owner of Lofty Pursuits, tells us more.
As a pay-what-you-can nonprofit restaurant, A Place at the Table invites everyone to enjoy a healthy meal with others in the community.
At Heritage in Chicago, caviar is dressed down and served all day. Executive Chef Guy Meikle tells us more about the restaurant's caviar bar.
Casey's Snowballs, a family-owned and -operated snowball stand, has been serving shaved ice desserts in Austin, Texas, for more than 20 years.
Culinary duo Daniel Batdorf and Erin Skipper talk about their journey from Atlanta to Portland – and why Portland has America's best pizza.