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Workplace Safety and Sanitation Practices

COVID-19: Guidance for Workplace Safety and Sanitation I f you are keeping your kitchen open for delivery and take-out only, the CDC, the U.S. Department of...

Here’s how you can get financial relief in the wake of COVID-19 restaurant closures

COVID19: Financial Relief for Restaurant Closures H as your restaurant, club or other foodservice operation been ordered to temporarily close in the wake of the...

ACF United: A letter from ACF President Stafford DeCambra

Aloha to my fellow ACF members. I am reaching out to you today, to offer my support and that of the American Culinary Federation. It saddens...

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...

Resources for chefs and restaurants affected by the COVID-19 pandemic

A s the COVID-19 pandemic sweeps across the world, we all find ourselves in an unexpected and unprecedented situation. The restaurant industry is being hit...

Chefs can now earn a culinary cannabis certificate

The ACF has launched a specialized certificate in cooking with cannabis By Amelia Levin F rom pop-ups to chef-catered parties, cooking with, ahem, pot is smokin’ right...

Don’t miss these speakers at ChefConnect: Nashville

C hefConnect: Nashville is coming up soon! Are you ready for it? A few hundred of your fellow chefs will be gathering for an exciting...

Here’s how to make your TV dreams a reality

Meet the ChefConnect: Seattle Speaker Who Wants to Get You on TV By Kelsey Casselbury   S ome chefs choose a kitchen career because it doesn’t require standing...

A tale of two cities’ cuisines

Following the trail of Nashville and Memphis cuisines. By Michael Costa "T ennessee is basically three states,” explains Kelly English, chef/owner of Restaurant Iris and The Second...