ChefsFeed

ChefsFeed is a media company focused on chefs, restaurants and technology.

Opening a restaurant has always taken literal blood, sweat, and tears, and in many cities it's only getting more competitive, particularly when it comes to funding. Traditionally, chefs and restaurateurs have turned to investors or loans, but in the era of crowdfunding, new technologies are creating alternative ways to get the cash needed to open the doors.

There are a lot of companies popping up that want to sell you a seat at your favorite restaurant. They promise access to the hottest restaurants, but it’s gonna cost you—in some cases up to $50 a table—and they’re taking a cut.

Where North Africa Meets Mexico: Revolutionario

Au revoir white tablecloths and fancy tasting menus. This chef wants to bring affordable fare to the people of Los Angeles with his new restaurant, Revolutionario, a fast-casual “North African taco” shop located just a few blocks from the University of Southern California.

Could a Computer Win Top Chef?

Remember Watson? In 2011, it won Jeopardy! in a three-match series against two humans. Watson’s performance wasn’t perfect but it demonstrated the capabilities of the future of cognitive computing, which is a field focused on programming computer systems to “learn and interact naturally with people to extend what either humans or machine could do on their own,” according to IBM’s website.

Facing the Face on Your Plate

Last week, we posted a 10 second video on Instagram of a fish sliced open and prepared for sashimi—while it appeared to be gasping for air—and the reactions were swift and varied.

Chefs Elevate Beer to Wine Status

While craft brews aren’t as ubiquitous as wines (yet) in fine dining establishments, many chefs are sharing their love of the fermented beverage by elevating it to the same level as its more “sophisticated” cousin on their menus.