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 Perfect Grilled Cheese

Celebrate National Grilled Cheese Month with tips for the perfect grilled cheese from the Wisconsin Milk Marketing Board. Creating a delicious grilled cheese is something...

9 uncommon reasons to attend ACF National Convention: Orlando this August

  There are plenty of reasons to attend ACF National Convention: Orlando on August 4-8. Sure, there's the usual stuff: The networking! The celebrity chef...

Allergens & Cross-Contamination: Education vs. Ignorance

Chef Danielle M. Gleason C.H.E., C.S.C. This article originally appeared in Food Safety Magazine. Approximately 15 million people live with food allergies, according to the Food Allergy...

Ohio kids get culinary training from Cuyahoga Community College students

by Jocelyn Tolbert Confidence, courtesy and respect served as the main ingredients in cooking lessons that children in The First Tee of Cleveland program took through Cuyahoga Community...

Lessons from the Line: How Not to be a Victim of your Own Success

By Adam M. Lamb There have been times in my career when I have been my own worst enemy. "Chef, I can’t keep," my voice caught...

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...

Why You Should Attend ChefConnect: Chicago

The American Culinary Federation’s Central and Western regional ChefConnect: Chicago is Feb. 5-7 at the Hilton Chicago. At ChefConnect: Chicago, you'll build relationships with...

COVID-19: Guidance for Delivery and Curbside in the Wake of Dine-In Restaurant Closures

I n light of COVID-19 and the drastic measures set in place by local governments to #flattenthecurve and contain the spread of pandemic, as of...

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