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The Value of Intrapreneurship and Loyalty

By Paul Sorgule, M.S., AAC There is no question that as a cook moves toward the career goal of chef, he or she will need...

Young Cooks Need to Pay Their Dues in the Kitchen

By Paul Sorgule, M.S., AAC One of the downsides to a formal culinary education is that young culinarians tend to lack the patience to pace...

ACF Apprenticeships growing in New England

by Jocelyn Tolbert Southern Maine Community College and Central Maine Community College are teaming up with Sunday River Resort on a new culinary apprenticeship program...

Stress Less: Tips for Cooks and Chefs

By Paul Sorgule, M.S., AAC There is little question that working in a busy kitchen can be very stressful.  The demands of time (never enough),...

The Chef’s Most Important Job

by Chef Paul Sorgule of Harvest America Ventures Sitting down at a tucked away desk in the back of the kitchen, a chef begins the process of planning...

Clean as you go — everywhere you go

By Costa Magoulas, CEC, CCE, CCA, AAC Being a chef can sometimes be very stressful, not at work, but at home. All the things I...

How ACF membership and certification took one chef around the world

By David Bearl, CCC®, CCE®, AAC® Like many young people looking for work at an early age, I found the hospitality industry. I was from...

Great Cooking Comes From The Heart (And Soul)

by Chef Paul Sorgule of Harvest America Ventures Anyone can be trained to assemble ingredients, follow a recipe and even present food in an attractive manner. To this...

8 Steps to Practical Exam Success

Preparation is the key to practical exam success.  The practical exam is the ultimate testing of your skills as a chef at each level. ...