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.

10 small ways your kitchen team can get healthier together

by Laura McWilliams, chefhealthcoach.com   As chefs, we spend a lot of time thinking about how to prepare the best possible products and how to control costs....

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 Art of Corporate Catering

Discover Chef George Castaneda's process for developing menus for a wide-ranging, diverse roster of clients, as well as how he stays inspired in a time of constant culinary change.

5 trendy foods invented by hippies

By Ana Kinkaid, editor of the culinary magazine CONNECT The 1960s were a time of social conflict in America when millions of concerned citizens went into...

Building Your Network of Influence in the Culinary World

By Paul Sorgule, M.S., AAC Success rarely happens by accident.  Success may be defined in various terms, but the common thread is that success is...

The Greatest Soup In The World

By Ana Kinkaid How does a soup gain such acclaim that the likes of Craig Claiborne declare it to be the most elegant and delicious...

Allergens & Cross-Contamination: Education vs. Ignorance

Chef Danielle M. Gleason C.H.E., C.S.C. This article originally appeared in Food Safety Magazine. Approximately 15 million people live with food allergies, according to the Food Allergy...

Thank the French for naming your food

Different meats go by many different names. You have beef, pork, veal, chicken, turkey, lamb, and others. Of course beef is really cow meat,...

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