A former chef-restaurateur finds the use of food-service gloves can lead to a false sense of security. Accessibility statement Skip to main content Democracy Dies in Darkness ...

The gloves are off! But they should be on, says the state of California. Many chefs are up in arms about having to wear gloves while cooking, in accordance with a new food safety law that goes ...

A study published in the National Library of Medicine tested flour tortillas and found that from the samples of the food handled by kitchen staff wearing gloves, 9.6% had coliform bacteria while ...

Don’t touch my food. Please.I was reading the New York Times food section recently and came across a photograph of a chef at one of the new restaurants in the Time Warner Center (I’ll kindly ...

While in many places the law requires anyone handling food in restaurants to wear gloves (or at least that they do not touch food with their bare hands before serving it), not all chefs choose to ...

Having to wear gloves, he says, is the worst thing that has happened to him in 48 years as a sushi chef. “I don’t feel connected to my food,” says Toyoshima, known to diners as “Toyo-san ...

It looks like California chefs, bartenders and deli workers might be able to take off those hated rubber gloves. Gov. Jerry Brown was presented Thursday with AB2130 -- a "do-over" bill would ...

LOS ANGELES (CBS13) - Ken Uechi has been making sushi for 8 years and considers himself an artist. But he says a new law is adding an unwanted layer to his work. He now has to wear gloves. A ...

Changes to the California Retail Food Code went into effect on Jan. 1 and requires chefs to wear single-use disposable gloves when working with prepared foods, unless a permit-holder has prior ...

Most restaurants keep their kitchen in the back, away from prying eyes. That's fine, but how many people are putting their ...

While in many places the law requires anyone handling food in restaurants to wear gloves (or at least that they do not touch food with their bare hands before serving it), not all chefs choose to ...