BACK OF THE HOUSE

Back of the House features the latest updates from the American Culinary Federation, including
recipes, news and articles for and by ACF member chefs, foodservice industry professionals, culinary students and enthusiasts.

The Egg

anatomy of an egg The egg is a versatile ingredient that can be incorporated into dishes or prepared on its own. It has a cylindrical...

5 Key Traits for Success in the Kitchen

By Paul Sorgule, MS, AAC What does a chef look for in a new hire? Certainly the foundational skills learned in culinary school or a...

The Definition of Hospitality

“Yes.” That was Kevin Mitchell’s answer when he was approached by food historian Dr. David Shields to take on the part of 19th century...

ACF pastry, chefs and students to compete in Southeast Salon

Toques off to the ACF's Southeast Regional Culinary Salon competitors! This year's competition will take place at Le Cordon Bleu College of Culinary Arts...

From His Grandmothers’ Kitchens to Bocuse d’Or: Rich Rosendale Shares His Apprenticeship Journey

Raised in Uniontown, Pennsylvania, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks, his grandmothers. He followed his...

Want to be a ChefConnect: Atlantic City VIP? Register now to win

Surprise! We're giving away three of each of the following items (nine total winners) to everyone who is registered or gets registered for ChefConnect: Atlantic...

How to go from Culinary Olympian to podcast host

by Jocelyn Tolbert ACF Chef, award-winning author, speaker, producer and Culinary Olympic Gold Medalist Chef Charles Carroll is currently the Executive Chef of River Oaks...

Resistance to Change Can Paralyze a Culinary Culture

by Chef Lawrence McFadden, CMC, COO, the Union Club of Cleveland When I arrived at the 140-year-old Union Club of Cleveland, institutional traditions were front...

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