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The Chef’s Most Important Job

by Chef Paul Sorgule of Harvest America Ventures Sitting down at a tucked away desk in the back of the kitchen, a chef begins the process of planning...

The History of Food: Cuban Coffee

By James Corwell, Certified Master Chef. In typical colonial form, Spanish traditions have been woven into the Cuban fabric soon after Cuba's discovery by Christopher...

When working on your ACF certification, sometimes the third time’s a charm

By Derrick Connor, CCC® My culinary mentors and yours will tell you how important it is to practice for certification. They are right. After three...

The Power of Teamwork in the Kitchen

By Paul Sorgule, M.S., AAC The parallels to sports are everywhere. Although the kitchen brigade was based on a military model, I find that there...

Now Trending: Wisconsin Cheese Curds

10 Facts about the Squeaky Wisconsin Cheese Customers are Craving In Wisconsin, we all know one thing for certain: cheese curds are irresistible. Once you...

Toques Off to ACF Southeast Region Competition Winners

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

Ohio kids get culinary training from Cuyahoga Community College students

by Jocelyn Tolbert Confidence, courtesy and respect served as the main ingredients in cooking lessons that children in The First Tee of Cleveland program took through Cuyahoga Community...

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....

9 ways to engage your line cooks

by Chef Paul Sorgule of Harvest America Ventures With the current labor challenges faced by restaurants across the country it may be time to think differently about how...