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.

The road to becoming a Personal Certified Executive Chef

  Chef Leah Schuler, PCEC, is one of only a handful of chefs who has received the Personal Certified Executive Chef certification. We recently talked...

Cold Noodles for Hot Days

Call it ramen 2.0, or perhaps a limited summer edition of everyone’s favorite noodle. Chilled ramen dishes are nearly as abundant and diverse as...

Why starting an apprenticeship program in your kitchen makes sense

  Mountain View Grand Resort & Spa in Whitefield, New Hampshire is home to one of the newest ACFEF Culinary Apprenticeship Programs. We talked to...

Meet the Student Chefs of the Year: Andrew Dos Santos

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...

Personalized Delivery Schedules, No Minimum Orders from R.L. Schreiber

R.L. Schreiber Offering Personal Customized Delivery Schedules and No Minimum Orders  Sponsored by R.L. Schreiber As we navigate together through the burdens that COVID-19 has placed...

Why you should bring your lunch to work — even though you work in a kitchen

by Laura McWilliams, chefhealthcoach.com Pack a lunch! "Why would I need to pack a lunch?," you might ask. This can be a confusing concept for those of...

ACF young chefs take charge at ment’or

 Mark Garcia from Winnisook Club, Big Indian, New York,  and commis Kathryn Eurich, ACF’s 2015 Student Chef of the Year, won first place at the Chicago...

ACF Culinary Team USA: The Road to Gold

Competition Dates and Teams announced for the 2016 "culinary Olympics" ACF Culinary Team USA 2016  is heading to Erfurt, Germany, and will compete against 31...

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