BOH

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...

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...

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...

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...

  An education isn't always enough. Ask any young person who's having a hard time finding a job — companies often want experience, not just...

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...

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...

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

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...