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Pilot Lands New Career as Chef

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...

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...

Line Sweep with Jeremy Abbey, CEC, CEPC, CCE, CCA

The Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” held every four years in Erfurt, Germany, begins Oct. 22. Meet ACF's...

The Art of Corporate Catering

The first-ever U.S. chef to win the 2014 Culinary World Cup, ACF Chef George Castaneda is a proven unstoppable force in the kitchen. Currently based in...

ACF Members Serve Up Comfort During Hurricane Relief Efforts

 by Kenya McCullum Whenever there’s a hurricane, like Hurricane Florence that hit the Carolinas last month, people around the country will see news images of torrential...

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...

Meet the Student Chefs of the Year: Utahna Warren

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...

The Art of Corporate Catering

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.

Summer camp inspires high schoolers to enter the culinary field

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...