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From Apprentice to Restaurant Ownership

Colorado Mountain College’s Culinary Arts Institute has a strong track record of graduating accomplished chefs who go out into the world to make their...

Congrats to ACF Southeast Region Competition Winners

Chefs and students from the Southeast competed in the American Culinary Federation (ACF) Southeast Regional Culinary Salon for ACF’s annual regional awards Jan. 30-31...

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...

Don’t let your Facility be the Next Foodborne Illness Headline on the Evening News

By Francine L. Shaw, president, Food Safety Training Solutions, Inc. No one in the foodservice industry ever wants to discuss foodborne illnesses. Most have an...

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...

Recipe: White Chocolate Bonbons With Aged Gruyere Ganache

Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...

Don’t fall victim to the Peter Principle

by Chef Paul Sorgule of Harvest America Ventures In most respects the reality of full-employment in the U.S. (everyone who wants to work has a job) is wonderful news....

Check Out the Winners of the ACFEF’s Gingerbread House Competition

by Heather Henderson Last month, the American Culinary Federation Education Foundation (ACFEF) and William Racin, CEPC®, ACF’s 2018...

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...