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.

Healthy Ingredient Substitutions

These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes...

The 2019 National Restaurant Association Show Education Lineup Provides Recipes for Business Success

• Content sponsored by the National Restaurant Association •   The 2019 National Restaurant Association Show announces its centennial education program, five tracks designed to improve...

Eight Chefs Make Forbes’ 30 Under 30 List

On Jan. 4 Forbes  announced its fifth annual "30 Under 30" list in categories such as tech, finance, arts/entertainment and, most importantly to us, food...

Why do we leave milk and cookies for Santa?

  Those who grew up celebrating Christmas in the United States may remember this scenario well. It was December 24 and although you were filled...

From Apprentice to Restaurant Ownership

Colorado Mountain College’s Culinary Arts Institute has a strong track record of graduating accomplished chefs who go out into the world to make their...

Sisig is having a moment

by Jocelyn Tolbert The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and...

Chef Interview: Kevin Sbraga

Kevin Sbraga quit his job as executive chef at a sculpture garden in New Jersey when he  received $125,000 prize money for winning the...

Eastland Culinary Arts Academy Take Gold at State Competition

At the Ohio State Family, Career and Community Leaders of America (FCCLA) State Leadership Conference on April 26-27, students from the Eastland Culinary Arts...

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