Interviews

Raised in Uniontown, Pennsylvania, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks, his grandmothers. He followed his...

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...

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...

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

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...

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...

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...

Editor's Note: In the restaurant industry, women make up 39% of the workforce according to a 2012 report from the U.S. Department of Labor, filling such...

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...