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Meet the Student Chefs of the Year: Tien Dung Tran

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by Jocelyn Tolbert At Cook. Craft. Create. in July, one student from each of the four regions will compete to become ACF’s Student Chef of...
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BOH

Interview: Lawrence T. McFadden, CMC

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Chef Lawrence T. McFadden, CMC, is General Manager/COO of the 146-year-old Union Club of Cleveland. In February 2018, Chef Arnaud Berthelier, the club's Executive Chef, successfully...
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BOH

Chef Interview: Kevin Sbraga

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Kevin Sbraga quit his job as executive chef at a sculpture garden in New Jersey when he  received $125,000 prize money for winning the...
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ACF News

The road to becoming a Personal Certified Executive Chef

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  Chef Leah Schuler, PCEC, is one of only a handful of chefs who has received the Personal Certified Executive Chef certification. We recently talked...
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ACF News

How one formerly defunct ACF chapter came back with fresh perspective

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by Jocelyn Tolbert The Cape and Islands Chefs Association was, for many years, one of the strongest ACF chapters in New England. But a little more...
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BOH

Does the culinary industry lack diversity?

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In 2012, the Chicago Tribune asked the question, “Where are all the black chefs?” PBS also explored this question and interviewed several African-American chefs...
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BOH

Leaving It All Behind To Be A Farmer

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By Amelia Levin We’re hearing more and more stories like these. Stories about office workers and others ditching the daily grind for a new, more passionate...
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BOH

How to go from Culinary Olympian to podcast host

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by Jocelyn Tolbert ACF Chef, award-winning author, speaker, producer and Culinary Olympic Gold Medalist Chef Charles Carroll is currently the Executive Chef of River Oaks...
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BOH

Q & A: Gerald Ford, USA Bocuse d’Or Competitor

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The countdown for the USA Bocuse d'Or competition is coming to an end. On December 17, four chefs and their commis will face off...
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