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National Apprenticeship Week

Twists and turns take Matt Phillips to top of the culinary world By Diane Carroll for Johnson County Community College/ACF Greater Kansas City Chefs Association. Matt...

Culinary Education Series: Food Truck Internships

By Amelia Levin Now several years in, the food truck craze has become an integral part of the nation’s culinary fabric. As consumers around the country...

Seasons of Wisconsin Cheese: Fall

Cheese courses may be enjoyed by customers year-round, but some cheeses are more seasonal than others. Today, the Wisconsin Milk Marketing Board shares the...

The President’s Plate: The Early Years

By Ana Kinkaid, editor of the culinary magazine CONNECT Part I: The Early Years Though famed for its presidential residents, it is the often overlooked White...

Let’s Talk Turkey

By Ana Kinkaid, editor of the culinary magazine CONNECT Every November, American restaurants order turkeys in order to prepare the nation’s traditional Thanksgiving feast. And while...

Q & A: Angus McIntosh, 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...

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...

Jamaican Chefs test for ACF Certifications

The first batch of Jamaican students were tested for ACF certification March 29-31 at Montego Bay Convention Center, Rose Mount Cres, Montego Bay, Jamaica. Thirteen Jamaican...

7 classic New Orleans dishes with fascinating histories

By Ana Kinkaid, editor of the culinary magazine CONNECT Another fabulous ACF National Convention and Show is behind us, this time in la Belle New Orleans....
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