Interviews

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...

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...

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...

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

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

Learn more about the culinary trend molecular gastronomy from ChefConnect: Atlanta presenter, David Campbell, CCC, CCE. Why is this topic important for chefs/students/educators to know? How does...

Cooking is intelligence having fun… Or, in the native language of Chef John Pereira, CEC, “cocinar es una manera inteligente de divertirse.” In his native Colombia, Pereira...