Welcome to Week 29 of 2019. Chef Works® Weekly Bites is where we take a dive into the notable and fun food stories of the week.
First up is guess the quote.
“Music with dinner is an insult both to the cook and the violinist.” (Do you know who said it? Answer at the bottom.)
There are some laws of humanity that should be without question. Chief among them: you don’t mess with another person’s ribs. And yet that appears to be the case in this heinous Pennsylvania crime, where a DoorDash driver allegedly plundered a BBQ order and ate two of six ribs en route to delivery.
Pennsylvania man Chris Payton said he ordered food from Dickey’s Barbecue in West Manchester Township using DoorDash — a food delivery app that sends its own drivers to pick up orders from restaurants, delivering it right to your door.
After the driver dropped off his food, he said he opened up the box and discovered half of it had been eaten.
Two of the six ribs he ordered were gone, and what appeared to be bite marks were left behind.
You can read the full story here from WTKR.
Have you tried the Burger King taco? The early reviews aren’t great. Inquisitr breaks it down. A cautionary tale on the new Starbucks Tie-Dye Frappuccinos from Refinery29: They are a pain to make, so be kind to your barista. Was it a stupid prank or a prison-worthy offense? Eater breaks down some of the reactions from the infamous (and frankly, disgusting) Blue Bell Ice Cream licker. Whitney Houston believed the children are our future, but I just got a press release for “lick proof ice cream containers.”
— Troy Johnson (@_troyjohnson) July 15, 2019
Starting this week, KrispyKreme is taking things to another level while celebrating the company’s 82nd birthday. They are offering donuts filled with cake batter, dipped in strawberry icing and covered with festive sprinkles. Delish dishes on the tasty treat here.
FOUND THE FORK
Be on the lookout this Friday for a special story on Chef Katherine Forsyth.
Last week she finished second at the National Association of College & University Food Services national competition. Did we mention that she is 7.5 months pregnant!
She turned to Chef Works® to make her a maternity coat that was fashion-forward and functional. Check back on the blog Friday for her story.
In the meantime, you can always follow Chef Works® news on Facebook, Instagram, Twitter and LinkedIn. Be sure to tag us with #FindTheFork and #ChefWorks.
WEAR OF THE WEEK
Crossover into a cross-back and keep your apron from being a pain in the neck. Did you know that Chef Works® offers six different styles of cross-back aprons? This week we’re looking at the Galveston, which comes in four unique styles that are fashion-forward and functional.
For the back of the house, you can’t go wrong with a Chef’s Bib or a Bib. The 100 percent cotton canvas, with artisan finish, is durable and comfortable.
For the front of the house, check out the Bistro and the Half Bistro styles!
Our June Chef of Chef Works, Caroline Schiff, loves her Galveston!
Quote answer: G.K. Chesterton