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Sullivan U. Emphasizes Hands-On Learning Approach

By Amelia Levin Education is only half the story. Hands-on experience is an important part – if not the most important part – of the...

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 • Editor's note: This story was originally published in November 2015. It...

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...

Prison Culinary Training Programs Change Lives and Provide a Second Chance

Despite the successes of Bridges of America and Reality House, the Florida Department of Corrections has made a decision that could negatively impact not only the lives of inmates struggling with addiction issues, but the community as a whole.

Culinary school wasn’t in the cards. They became cooks anyway.

She was an insurance saleswoman. He was a former costume designer. With the help of a Chicago community center and some ACF chefs, they became Certified Fundamentals Cooks and forged a new path.

You’ve decided you want to become a chef. Start with the ones who started it all.

  An education isn't always enough. Ask any young person who's having a hard time finding a job — companies often want experience, not just...