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We Are Chefs
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Classical vs. Modern
Features
Health
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Menu Trends
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Melting the Days Away
Discovering a Korean Culinary Staple
What the $900 Billion COVID-19 Relief Package Means for the Foodservice…
Datassential’s Culinary Trends to Watch in 2021
Sizzle
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Careers
Classical vs. Modern
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Discovering a Korean Culinary Staple
10 Things a Successful Restaurant Manager Must Be
ACF chefs to talk career paths with students
How strong mentors led this chef all the way to the…
BOH
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Education
Food
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Melting the Days Away
Discovering a Korean Culinary Staple
What the $900 Billion COVID-19 Relief Package Means for the Foodservice…
Datassential’s Culinary Trends to Watch in 2021
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ACF News
How the ACF set a World Record and helped disabled Tennessee kids all in one afternoon
Heather Henderson
-
January 13, 2020
BOH
Why do we leave milk and cookies for Santa?
Kenya McCullum
-
December 23, 2019
BOH
Culinary in the Courtroom: Three Famous Cases Involving Food
Kenya McCullum
-
September 30, 2019
BOH
Five Deliciously Daring Food Heists
Kenya McCullum
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June 27, 2019
BOH
From cigarettes to buttered coffee, a brief history of fad diets
Ana Kinkaid
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June 21, 2019
0
It may seem shocking, but a hospice chef once told food journalist Harriet Brown that many of the women at the terminal care center...
Read more
BOH
How refrigerators changed the world
Ana Kinkaid
-
March 25, 2019
0
It isn’t a surprise to walk into the modern kitchen and see a refrigerator or walk-in cooler. Yet hidden behind its mundane appearance is...
Read more
BOH
We Are Chefs Book Club: March 2019
Ana Kinkaid
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March 7, 2019
0
Welcome to the ACF We Are Chefs Book Club! Our March 2019 book is Fruits of Eden: David Fairchild and America's Plant Hunters. If it...
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BOH
Thank the French for naming your food
Heather Henderson
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February 14, 2019
0
Different meats go by many different names. You have beef, pork, veal, chicken, turkey, lamb, and others. Of course beef is really cow meat,...
Read more
ACF News
The birth of Michigan Chefs de Cuisine
We Are Chefs
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January 23, 2019
0
by Milos Cihelka, CMC, AAC, HGT While I was working in New Jersey, I joined a New York chefs organization called the Vatel Club (named after a...
Read more
BOH
America’s Amazing “Good Luck” New Year Foods
Ana Kinkaid
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January 3, 2019
0
American culinary history is full of New Year's traditions. Consider sharing one of these great dishes for prosperity and happiness in 2019.
Read more
BOH
A history of Champagne cocktails
Ana Kinkaid
-
December 31, 2018
0
By Ana Kinkaid, editor of the culinary magazine CONNECT There’s no better way to start the new year than by enjoying a glass of...
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BOH
5 trendy foods invented by hippies
Ana Kinkaid
-
December 5, 2018
0
If you think Millennials were the first ones to smear mashed avocado on toast, think again.
Read more
BOH
Let’s Talk Turkey
Ana Kinkaid
-
November 21, 2018
0
How did the turkey become our go-to Thanksgiving entreé? It's a story that involves the ancient Aztecs and more than one U.S. president, but probably not the Mayflower Pilgrims.
Read more
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