When you become a professional chef, the responsibilities associated with the position relate most to character.
Today’s diners accept a white chef’s coat as the standard attire of a culinary professional, but the reason they wear white has historical significance.
The enduring values of our country can be found in the history of American cuisine. No story better demonstrates that fact than the life of Thomas Downing, New York’s legendary Oyster King.
Springtime is synonymous with simplicity. Today, the Wisconsin Milk Marketing Board shares how to make a simple but standout spring cheese board.
The American Culinary Federation is pleased to announce the 2017 ACF award finalists.
If you’re a cook who is serious about a career in the kitchen, read Chef Sorgule’s 11 lessons for long-term success.
The best chefs in the Northeast competed for regional titles and the opportunity to advance to claim a national title. See who won and their featured dishes.
The best chefs in the northeast compete for their regional titles at The Culinary Institute of New York at Monroe College, New Rochelle, NY, Feb. 24-25.
The best chefs in the Central and Western U.S. competed for regional titles and the opportunity to advance to claim a national title. See who won and their featured dishes.
Valentine’s Day, which dates back to ancient Rome, has long been been linked to love, always well supported by sensual foods and, of course, romantic music.