Kiki Aranita
Food Writer at The Philadelphia Inquirer
👩🏻🍳@poidogphilly | I write The Next Course for @finedininglover | I write for other pubs, too
Articles
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3 days ago |
foodandwine.com | Kiki Aranita
Credit: Maskot / Getty Images Though taking care of people is at the core of hospitality, chef culture has frequently veered from this path, forgetting that we also, in addition to taking care of the customer, need to take care of ourselves and our people — while not forgetting that restaurants are places of employment and not family units.
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3 days ago |
inquirer.com | Kiki Aranita
I purchased a box of noodles from a local Asian market and noticed that the back had a warning label on it: “This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.” How concerned should I be about this?
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4 days ago |
foodandwine.com | Kiki Aranita
Credit: Maskot / Getty ImagesClosing a restaurant — much like ending a romance — can be a strategic pivot rather than a sign of failure when circumstances shift. Emotional and financial sunk costs often blur judgment, so recognizing the right moment to let go protects both your wallet and your well-being. The discipline, organization, and precision forged in a kitchen endure, empowering chefs to excel in careers outside the kitchen.
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4 days ago |
aol.com | Kiki Aranita
Closing a restaurant — much like ending a romance — can be a strategic pivot rather than a sign of failure when circumstances shift. Emotional and financial sunk costs often blur judgment, so recognizing the right moment to let go protects both your wallet and your well-being. The discipline, organization, and precision forged in a kitchen endure, empowering chefs to excel in careers outside the kitchen. When it comes to restaurants and romances, we often play numbers games.
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1 week ago |
inquirer.com | Kiki Aranita
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