Last month, the American Culinary Federation Education Foundation (ACFEF) and William Racin, CEPC®, ACF’s 2018 Pastry Chef of the Year, held the inaugural Gingerbread House Challenge.
How did the turkey become our go-to Thanksgiving entreé? It’s a story that involves the ancient Aztecs and more than one U.S. president, but probably not the Mayflower Pilgrims.
From a culinary point of view, “stuffing” is what is cooked inside the turkey because, well, it is “stuffed inside.” What, then, is “dressing”? And why are the two often used interchangeably?
The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That’s why the best chefs know that training and building their cooks’ confidence is by far their most important job.
Foods strange and unusual have always moved in and out of culinary acceptance. Yet some of a modern chef’s most utilized ingredients have followed an amazing path from popular rejection to the professional kitchen pantry.