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ACF News

How the Supply Chain is Pivoting to Meet New Industry Demands

Liz Barrett Foster - April 1, 2020

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A tale of two cities’ cuisines

Heather Henderson - February 11, 2020

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The history of turducken is nearly as complicated as the dish itself

Kenya McCullum - November 18, 2019

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Three Bakers’ Worst Nightmares Come True

Kenya McCullum - October 28, 2019

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7 Dos and Don’ts of Menu Development

Kenya McCullum - March 21, 2019 0

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...

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

We Are Chefs - March 4, 2019 0

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...

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Creativity or familiarity — which one tastes better?

We Are Chefs - February 11, 2019 0

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...

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Food fads to leave behind in 2019

Ana Kinkaid - January 28, 2019 0

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

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Gingerbread Cake: More Than Just a Dessert

We Are Chefs - November 1, 2018 0

By Stephanie L. Charns, CSCE Late autumn is such a beautiful time of year. From the toasty smell of a festive bonfire to the crunching...

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Recipe: White Chocolate Bonbons With Aged Gruyere Ganache

We Are Chefs - November 1, 2018 0

Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...

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Healthy Ingredient Substitutions

We Are Chefs - November 1, 2018 0

These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes...

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Base: How low can you go?

We Are Chefs - November 1, 2018 0

by Chef Jeremy Abbey, CEC, CEPC, CCE, CCA Add one tablespoon to eight ounces of water. There you have it, a liquid full of umami...

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What your food is telling your customers

We Are Chefs - November 1, 2018 0

By Gilberto E. Geronimo, DSL, CFM Warrant Officer 1, U.S. Army, Food Service Technician Have you ever considered how many of our interactions center on...

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