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5 Ways Restaurants Can Improve the Delivery Experience

• Content sponsored by TABASCO® •   Delivery and chill — or work, or hang — is the new way of life. That’s especially true for...

How could chefs help combat food waste? Easy — feed people

  by Bradley Labarre, CEC Of all of the food created in the United States every year, 40 percent — about $165 billion worth — goes...

We Are Chefs Book Club: May 2019

Welcome to the ACF We Are Chefs Book Club! Our May 2019 book is "The Way We Eat Now: How the Food Revolution Has Transformed...

What do chefs keep in their home refrigerators?

  We asked our Facebook followers (more than 65,000 chefs and culinary enthusiasts) what five things they always keep in their home refrigerator. We received...

After 82 years, Hawaii’s SPAM obsession continues to grow

by Jody Shee Any chef worth his or her salt wanting to experiment with the Hawaiian cuisine trend will dabble with SPAM. After all, Hormel's...

7 Dos and Don’ts of Menu Development

Make over your menu with these tips.   Even the best menus need a makeover from time to time. Sometimes a chef wants to try something...

Why you should bring your lunch to work — even though you work in a kitchen

by Laura McWilliams, chefhealthcoach.com Pack a lunch! "Why would I need to pack a lunch?," you might ask. This can be a confusing concept for those of...

Creativity or familiarity — which one tastes better?

Some guests want what they're used to, even if the chef likes the new version better. Sometimes we have to devise a solution; sometimes...

Food fads to leave behind in 2019

The month of January offers a time after the busy holiday season to plan for the coming year. It also provides an opportunity to...