Home BOH

BOH

Building Your Network of Influence in the Culinary World

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...

The Name of the Game

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...

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

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...

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...

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

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...

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...

Meet the Southeast Region Culinary Salon Competitors

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,...

Base: How low can you go?

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...

The History of Food: How Pork Became a Latin Staple

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...
Get the latest
 CHEF TRENDS
Delivered straight to your inbox.



 
SUBSCRIBE
close-link