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Culinary school wasn’t in the cards. They became cooks anyway.

She was an insurance saleswoman. He was a former costume designer. With the help of a Chicago community center and some ACF chefs, they became Certified Fundamentals Cooks and forged a new path.

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...

Sisig is having a moment

by Jocelyn Tolbert The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and...

Meet the Student Chefs of the Year: Andrew Dos Santos

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...

Meet the Student Chefs of the Year: Julio Chavez

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 Perfect Grilled Cheese

Celebrate National Grilled Cheese Month with tips for the perfect grilled cheese from the Wisconsin Milk Marketing Board. Creating a delicious grilled cheese is something...

Why You Should Attend ChefConnect: Chicago

The American Culinary Federation’s Central and Western regional ChefConnect: Chicago is Feb. 5-7 at the Hilton Chicago. At ChefConnect: Chicago, you'll build relationships with...

Seasons of Wisconsin Cheese: Winter

Winter calls for comfort foods like rich cheeses that pair well with seasonal accompaniments and an after dinner nightcap. To mark the first day...

Line Sweep with Nora Pouillon

Nora Pouillon, chef/owner of Restaurant Nora, Washington, D.C., and renowned pioneer of the organic food movement in the U.S. is planning to retire from...
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