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Halloween: The Boo-tiful Holiday

  Halloween is the holiday that invites the world to enjoy candy and chocolate. Americans alone will buy 90 million pounds of chocolate in just...

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...

ACF pastry, chefs and students to compete in Southeast Salon

Toques off to the ACF's Southeast Regional Culinary Salon competitors! This year's competition will take place at Le Cordon Bleu College of Culinary Arts...

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...

Cold Noodles for Hot Days

Call it ramen 2.0, or perhaps a limited summer edition of everyone’s favorite noodle. Chilled ramen dishes are nearly as abundant and diverse as...

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...

The road to becoming a Personal Certified Executive Chef

  Chef Leah Schuler, PCEC, is one of only a handful of chefs who has received the Personal Certified Executive Chef certification. We recently talked...

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...

Forbidden Foods from the “Devil’s Pantry”

By Ana Kinkaid, editor of the culinary magazine CONNECT Foods strange and unusual have always moved in and out of culinary acceptance. Yet some of a...