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The Chef’s Most Important Job

The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That's why the best chefs know that training and building their cooks' confidence is by far their most important job.

The Unique Camaraderie Among Cooks and Chefs

When you are part of the club of cooks and chefs, you are part of a unique group of hardworking, dedicated craftspeople. If you cook, you belong.

The Workplace: Creating Balance in a Chef’s Life

By Paul Sorgule, M.S., AAC Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not...

Sweat the Small Stuff

by Chef Paul Sorgule of Harvest America Ventures There was a best-selling book authored in 1996 by Richard Carlson titled Don’t Sweat the Small Stuff. Now I know,...

Ramp Up Your Career: Become ACF-Certified

"My company seeks to hire top graduates from culinary schools to join our nationwide teams in the education, health care, government and business segments....

Struggling to recruit new members? Try these six tips

 by Kenya McCullum The ACF 90-Day Chef to Chef Challenge has entered its final month and you may be wondering what you can do to increase your...

Allergens & Cross-Contamination: Education vs. Ignorance

Chef Danielle M. Gleason C.H.E., C.S.C. This article originally appeared in Food Safety Magazine. Approximately 15 million people live with food allergies, according to the Food Allergy...

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...

You’ve decided you want to become a chef. Start with the ones who started it all.

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