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Classical vs. Modern
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Health
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Classic sweet and sour fish with a modern street food twist
Recipe: Creamy Alaska Seafood Chowder
The culinary applications of hemp shouldn’t be overlooked
Fat’s back, thanks to chefs dedicated to whole-animal cooking
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Careers
Classical vs. Modern
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10 Things a Successful Restaurant Manager Must Be
ACF chefs to talk career paths with students
How strong mentors led this chef all the way to the…
Recipe: Diablo Prawns with ghost pepper sauce
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ACF United Webinar: Our Industry and The Future of Foodservice
Did Your Restaurant Close? Here Are Some Creative Ideas to Generate…
Legal Insights for Employers Regarding COVID-19 Layoffs and More
Workplace Safety and Sanitation Practices
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Ana Kinkaid
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https://www.chefconnectmag.com/discover/
Culinary historian and editor of the culinary magazine CONNECT
3 restaurants poised to shift Orlando’s theme park reputation
Ana Kinkaid
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July 24, 2019
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We Are Chefs Book Club: July 2019
Ana Kinkaid
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July 3, 2019
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From cigarettes to buttered coffee, a brief history of fad diets
Ana Kinkaid
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June 21, 2019
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We Are Chefs Book Club: May 2019
Ana Kinkaid
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May 9, 2019
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We Are Chefs Book Club: April 2019
Ana Kinkaid
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April 1, 2019
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How refrigerators changed the world
Ana Kinkaid
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March 25, 2019
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We Are Chefs Book Club: March 2019
Ana Kinkaid
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March 7, 2019
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Food fads to leave behind in 2019
Ana Kinkaid
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January 28, 2019
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90 years of excellence: The history of the American Culinary Federation
Ana Kinkaid
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January 8, 2019
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America’s Amazing “Good Luck” New Year Foods
Ana Kinkaid
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January 3, 2019
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