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    "Women's hands are warmer than men's that they're not suitable to handle raw fish" Have you ever heard such a claim? In one of the most male dominated cultures in the world, Japan carries a very strong preference toward males in the hospitality industry. Traditional Japanese chefs can come up with a number of reasons why raw fish should be predominantly handled by men. In the documentary "Jiro Dreams of Sushi," the son of Chef Jiro states: "The reason is because women menstruate. To be a professional means to have a steady taste in your food, but because of the menstrual cycle, women have an imbalance in their taste, and that's why women can't be sushi chefs." (WSJ)...

Much of Miami's cuisine hosts a marriage between Cuban and American flavors. Ariete, a warm and intimate New American Miamian classic, is no exception to this. A love letter to his Cuban-American heritage and French culinary training, Chef Michael Beltran pays homage to his Miami roots through his locally-sourced menus that follow the seasons.

  The Port of Boston welcomed one of the largest groups of Italian immigrants in the late 1800s, second only to the Irish. Most settled in the North End and dominated Boston's produce and fishing industries.It's no surprise that Italian seafood dishes are so prevalent and exceptionally delicious in Boston!    The North End is still known for its excellent Italian restaurants like Dolce Vita Ristorante, an unpretentious, low-key hidden gem run by a Sicilian immigrant grandpa Franco Graceffa.   📷: @mwilliamsdp

  As the Netflix series "Chef's Table" portrays his journey through European culinary techniques to finally arrive back in the core of authentic Mexican food, you can experience how Chef Olvera celebrates his own definition of the beauty of Mexican cuisine in his restaurant in Mexico City, Pujol.   Find more restaurants featured in the series by searching "Chef's Table" in Mamakoo.𝘔𝘢𝘮𝘢𝘬𝘰𝘰 - 𝘔𝘦𝘹𝘪𝘤𝘰 𝘊𝘪𝘵𝘺2021, MamakooPhoto: Pujol (@pujolrestaurant), Chef Enrique Olvera (@enriqueolveraf)Happy eating!

Hello Everyone. It's Irene here. 👋 Saying 2020 has been a testing year would be a gross understatement. Running a startup in the food/travel space and watching NYC and then the world shut down before my eyes were not exactly encouraging.But I was able to make the most of it because I had my health, and this Thanksgiving I’m especially grateful for the health of family and friends. (Never mind for now I’m looking ghostly pale from staying indoors so much.)🍽️️ I’m grateful I got to check out some new restaurants in my area and support some of my favorites. Being part, albeit small, of one of the most dynamic hospitality communities in the world, I’m inspired by many chefs, restaurateurs...