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.

Proactive Food Safety Planning

Stay ahead of recalls and potential foodborne illness outbreaks by signing up for news alerts put forth hours or even days ahead of suppliers,...

Pilot Lands New Career as Chef

Cooking is intelligence having fun… Or, in the native language of Chef John Pereira, CEC, “cocinar es una manera inteligente de divertirse.” In his native Colombia, Pereira...

Don’t lose sight of solid cooking

by Chef Paul Sorgule of Harvest America Ventures There are many exciting, innovative things happening in the field of culinary arts from ethnic fusion to sous vide and...

Nurture Culinary Creativity With These 7 Tips

Sometimes chefs may find themselves stuck in a culinary rut, especially if they’re too busy running their kitchens to take a step back and...

Cookbooks Through The Ages

October is National Cookbook Month, so in celebration of this holiday tell us your favorite cookbook and why in the comments below throughout the...

Young Cooks Need to Pay Their Dues in the Kitchen

By Paul Sorgule, M.S., AAC One of the downsides to a formal culinary education is that young culinarians tend to lack the patience to pace...

Gingerbread Cake: More Than Just a Dessert

By Stephanie L. Charns, CSCE Late autumn is such a beautiful time of year. From the toasty smell of a festive bonfire to the crunching...

Chefs and Trends: A Close Relationship

Chefs predict trends, embrace them, spread them or reject them. That’s a fact. “Chefs absolutely drive trends, they are very knowledgeable about what other...

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