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The Chef’s Most Important Job

The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That's why the best chefs know that training and building their cooks' confidence is by far their most important job.

The Unique Camaraderie Among Cooks and Chefs

When you are part of the club of cooks and chefs, you are part of a unique group of hardworking, dedicated craftspeople. If you cook, you belong.

Ingredient of the Month: Honey

Honey is a silky sweet liquid produced by honeybees from flower nectar. It has the same sweetness as granulated sugar, but is a more...

Chefs Need to Practice Critique – Not Criticism

The battle scars are evident in any kitchen that carries on in the shadow of the school of the tyrant chef.  “Like father, like...

It Takes Time to Get Recertified

By Robert Phillips, CEC, CCA I’m often told by chefs that they’re having problems getting enough continuing education hours (CEHs) to recertify within five years....

Don’t lose sight of solid cooking

by Chef Paul Sorgule of Harvest America Ventures There are many exciting, innovative things happening in the field of culinary arts from ethnic fusion to sous vide and...

Building a Career in Food

By Paul Sorgule, M.S., AAC There aren’t many industries that can promise you a career track for as long as you want it.  The food...

Twists and turns take former apprentice Matt Phillips to top of the culinary world

By Diane Carroll for Johnson County Community College/ACF Greater Kansas City Chefs Association. Matt Phillips, CSC, recently graduated from ACF Greater Kansas City Chefs Association/Johnson...

5 Key Traits for Success in the Kitchen

By Paul Sorgule, MS, AAC What does a chef look for in a new hire? Certainly the foundational skills learned in culinary school or a...