Home BOH

BOH

Thank the French for naming your food

Different meats go by many different names. You have beef, pork, veal, chicken, turkey, lamb, and others. Of course beef is really cow meat,...

Creativity or familiarity — which one tastes better?

Some guests want what they're used to, even if the chef likes the new version better. Sometimes we have to devise a solution; sometimes...

6 ways to make your non-industry partner feel special when you have to work on Valentine’s Day

by Laura McWilliams, chefhealthcoach.com Valentine's Day is a busy time for chefs and kitchen workers. You have to work extra hard and extra hours in the...

Presenters you shouldn’t miss at ChefConnect: Atlantic City

No matter if you've been registered for months or if you've let that standard rate deadline whoosh by (don't worry, you can still attend),...

Our favorite pictures from Sirha 2019, the Bocuse d’Or and more

  On January 26-30, Sirha 2019 took place at Eurexpo in Lyon, France. More than 30 competitions are held during the international tradeshow, including the finales...

Food fads to leave behind in 2019

The month of January offers a time after the busy holiday season to plan for the coming year. It also provides an opportunity to...

The World’s Most Difficult Exams

A lot of professional exams would love to claim the title of “world’s most difficult”. Who wouldn’t want to brag that they’ve passed the...

The birth of Michigan Chefs de Cuisine

by Milos Cihelka, CMC, AAC, HGT While I was working in New Jersey, I joined a New York chefs organization called the Vatel Club (named after a...

How to become a commodity board chef

by Jody Shee Throughout Dave Woolley’s culinary life — from his three-year ACF apprenticeship at Disney World in the early 1990s through his seven-year stint...
Get the latest
 CHEF TRENDS
Delivered straight to your inbox.



 
SUBSCRIBE
close-link