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.

America’s Amazing “Good Luck” New Year Foods

American culinary history is full of New Year's traditions. Consider sharing one of these great dishes for prosperity and happiness in 2019.

ACF National Award Winners 2018

The honor of an American Culinary Federation (ACF) award proves skill, knowledge and professionalism in the culinary industry and can further your recognition as...

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: Tien Dung Tran

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...

12 Skills That Will Never Fail a Cook

by Chef Paul Sorgule of Harvest America Ventures As cooks, we never stop learning. So, where does one begin — what foundational skills do chefs expect of every...

FDA Food Code Process and Changes: Keeping Foods (and Consumers) Safer

The FDA Model Food Code provides regulators and facilities with the most up-to-date means of keeping food safe in food service and retail operations. By following the guidelines set forth in the Food Code, operators can help increase the safety of the foods they’re serving.

Everything you ever needed to know about eggs

Anatomy of an egg The egg is a versatile ingredient that can be incorporated into dishes or prepared on its own. It has a cylindrical...

What your food is telling your customers

By Gilberto E. Geronimo, DSL, CFM Warrant Officer 1, U.S. Army, Food Service Technician Have you ever considered how many of our interactions center on...

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