Category: For Chefs by Chefs

Plant-Based Diets and Their Impact on the Industry

Burger King and KFC have invited diners to feast on new meatless offerings. As you scarf down an Impossible™ WHOPPER® at Burger King or enjoy plant-based chicken nuggets at KFC, you may reflect on how bizarre the situation would have seemed just a decade ago. But the defining trend in …

Tradition Vs. Technology in the Culinary Industry

The culinary industry is constantly evolving. Innovative technologies expand the possibilities of commercial kitchens in new and exciting ways, whether that means providing a precision fry-cutter or offering a hands-free way to whip up a creamy latte. For chefs and restaurateurs alike, new culinary tech can translate to more varied …

Meet Our Chefs: Doug Schonfeld

Chef Doug Schonfeld, who now shares his expertise on the sales floor of our Fountain Valley location, is a man who loves to create. Chef Doug, as he’s known at Chefs’ Toys, has decades of experience in the culinary industry and the chops to hold his own in any kitchen. …

Chef Doug’s 7 Tips for Young Chefs

Doug Schonfeld, known at Chefs’ Toys as “Chef Doug,” has decades of experience under his belt. Starting in high school, Chef Doug worked several jobs in the culinary industry before attending the Culinary Institute of America. After graduating, he worked as a chef at Four Seasons Newport Beach before accepting …

Essential Advice for Young Chefs

Kyle Sampson has a deep understanding of the kitchen. He began working as a busser at age 15 before graduating from UCLA with a history degree. His passion for cooking reignited after he committed to an apprenticeship with the American Culinary Foundation in his mid-30s. He then went on to …