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.

Alaska Seafood: Tradition & Transparency in Good Taste

From fisherman to supplier and chef to diner--we all have a role to play ensuring that sustainable seafood lands on our plate. In Alaska,...

Is this Stuffing or Dressing?

By Ana Kinkaid, editor of the culinary magazine CONNECT Stuffing or Dressing? That is the question which often rages every Thanksgiving as chefs plan their printed...

The Unique Camaraderie Among Cooks and Chefs

by Chef Paul Sorgule of Harvest America Ventures Sometimes it’s just a nod of recognition, maybe a handshake or a fist bump. But there's always something that signifies...

From His Grandmothers’ Kitchens to Bocuse d’Or: Rich Rosendale Shares His Apprenticeship Journey

Raised in Uniontown, Pennsylvania, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks, his grandmothers. He followed his...

The Power of Teamwork in the Kitchen

By Paul Sorgule, M.S., AAC The parallels to sports are everywhere. Although the kitchen brigade was based on a military model, I find that there...

6 Reasons “Yes, Chef” is Still Important

By Paul Sorgule, MS, AAC   There is no denying that some have accurately pointed to problems with the chain-of-command structure. This hierarchy was initially designed...

Meet the Student Chefs of the Year: Utahna Warren

by Jocelyn Tolbert At Cook. Craft. Create. in July, one student from each of the four regions will compete to become ACF’s Student Chef of...

How to become a commodity board chef

by Jody Shee Throughout Dave Woolley’s culinary life — from his three-year ACF apprenticeship at Disney World in the early 1990s through his seven-year stint...

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