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Meet the Student Chefs of the Year: Tien Dung Tran

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...

Interview: Lawrence T. McFadden, CMC

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...

Chef Interview: Kevin Sbraga

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...

The road to becoming a Personal Certified Executive Chef

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

How one formerly defunct ACF chapter came back with fresh perspective

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...

Does the culinary industry lack diversity?

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...

Leaving It All Behind To Be A Farmer

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...

How to go from Culinary Olympian to podcast host

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...

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

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...