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FDA Food Code Process and Changes: Keeping Foods (and Consumers) Safer

By Susan Algeo, MPH, CP-FS, Director of Project Management, Savvy Food Safety, Inc. Food safety is one of the most important issues in the food...

How ACF membership and certification took one chef around the world

  By David Bearl, CCC®, CCE®, AAC® Like many young people looking for work at an early age, I found the hospitality industry. I was from...

The Value of Intrapreneurship and Loyalty

By Paul Sorgule, M.S., AAC There is no question that as a cook moves toward the career goal of chef, he or she will need...

6 Cool Things You Can Learn at Cook. Craft. Create.

by Jocelyn Tolbert There's so much going on at Cook. Craft. Create. ACF National Convention and Show this year, it can be hard to choose...

Twists and turns take former apprentice Matt Phillips to top of the culinary world

By Diane Carroll for Johnson County Community College/ACF Greater Kansas City Chefs Association • Editor's note: This story was originally published in November 2015. It...

Culinary Education Series: Ozarks Work Education Program

By Amelia Levin While many colleges and universities offer the federal work-study program, College of the Ozarks, Point Lookout, Missouri, has built its 100-plus-year history...

6 Reasons “Yes, Chef” is Still Important

By Paul Sorgule, MS, AAC   There is no denying that some have accurately pointed to problems with the chain-of-command structure. This hierarchy was initially designed...

ACF National Award Winners 2018

The honor of an American Culinary Federation (ACF) award proves skill, knowledge and professionalism in the culinary industry and can further your recognition as...

Eight Chefs Make Forbes’ 30 Under 30 List

On Jan. 4 Forbes  announced its fifth annual "30 Under 30" list in categories such as tech, finance, arts/entertainment and, most importantly to us, food...