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Building Your Network of Influence in the Culinary World

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By Paul Sorgule, M.S., AAC Success rarely happens by accident.  Success may be defined in various terms, but the common thread is that success is...
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BOH

The Name of the Game

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What’s in a name? For pork, it’s profit. From the porterhouse to the ribeye, official pork chop names drive big value for operators. Fourteen...
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ACF News

6 Cool Things You Can Learn at Cook. Craft. Create.

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by Jocelyn Tolbert There's so much going on at Cook. Craft. Create. ACF National Convention and Show this year, it can be hard to choose...
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BOH

The Chef’s Most Important Job

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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...
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BOH

Q & A: Gerald Ford, USA Bocuse d’Or Competitor

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The countdown for the USA Bocuse d'Or competition is coming to an end. On December 17, four chefs and their commis will face off...
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BOH

The Power of Teamwork in the Kitchen

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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...
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BOH

Meet the Southeast Region Culinary Salon Competitors

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Toques off to the ACF’s Southeast Regional Culinary Salon competitors! This year’s competition takes place Jan. 13-14 at Johnson and Wales University in Charlotte,...
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BOH

Base: How low can you go?

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by Chef Jeremy Abbey, CEC, CEPC, CCE, CCA Add one tablespoon to eight ounces of water. There you have it, a liquid full of umami...
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BOH

The History of Food: How Pork Became a Latin Staple

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By James Corwell, Certified Master Chef The sun is high early afternoon in Veracruz, Mexico. Heat stirs as a breeze from the gulf carries the...
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