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Struggling to recruit new members? Try these six tips

 by Kenya McCullum The ACF 90-Day Chef to Chef Challenge has entered its final month and you may be wondering what you can do to increase your...

Ingredient of the Month: Honey

Honey is a silky sweet liquid produced by honeybees from flower nectar. It has the same sweetness as granulated sugar, but is a more...

Toques Off to ACF Northeast Region Competition Winners

Chefs and students from across the Northeast gathered at the American Culinary Federation (ACF) Northeast Regional Culinary Salon to battle it out for ACF’s...

AMERICA’S CULINARY TEAM — Harvest America Ventures

By Paul Sorgule, M.S., AAC This is the motherlode time of the year for sports fans. Hockey, Football, and Baseball all intersect for a month...

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...

Leaving It All Behind To Be A Farmer

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 Wonderful World of Watermelon

To better understand the cutting, yield and shelf-life of watermelon, the National Watermelon Promotion Board (NWPB) conducted a cutting, yield and shelf-life study in...

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...

The First Food Truck

By Ana Kinkaid, editor of the culinary magazine CONNECT The culinary world is always changing and there is no better proof of that than food trucks....