Interviews

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...

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...

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...

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...

Discover Chef George Castaneda's process for developing menus for a wide-ranging, diverse roster of clients, as well as how he stays inspired in a time of constant culinary change.

by Jocelyn Tolbert Chicago’s Kendall College Trust (KCT), an independent 501 (c) (3) not-for-profit providing need-based financial support to students pursuing degrees in hospitality and culinary arts, is in the...