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We Are Chefs Book Club: March 2019

Welcome to the ACF We Are Chefs Book Club! Our March 2019 book is Fruits of Eden: David Fairchild and America's Plant Hunters. If it...

Thank the French for naming your food

Different meats go by many different names. You have beef, pork, veal, chicken, turkey, lamb, and others. Of course beef is really cow meat,...

The birth of Michigan Chefs de Cuisine

by Milos Cihelka, CMC, AAC, HGT While I was working in New Jersey, I joined a New York chefs organization called the Vatel Club (named after a...

America’s Amazing “Good Luck” New Year Foods

American culinary history is full of New Year's traditions. Consider sharing one of these great dishes for prosperity and happiness in 2019.

A history of Champagne cocktails

By Ana Kinkaid, editor of the culinary magazine CONNECT There’s no better way to start the new year than by enjoying a glass of...

5 trendy foods invented by hippies

If you think Millennials were the first ones to smear mashed avocado on toast, think again.

Let’s Talk Turkey

How did the turkey become our go-to Thanksgiving entreé? It's a story that involves the ancient Aztecs and more than one U.S. president, but probably not the Mayflower Pilgrims.

Is this Stuffing or Dressing?

From a culinary point of view, "stuffing" is what is cooked inside the turkey because, well, it is “stuffed inside.” What, then, is "dressing"? And why are the two often used interchangeably?

The History of Food: Cuban Coffee

By James Corwell, Certified Master Chef. In typical colonial form, Spanish traditions have been woven into the Cuban fabric soon after Cuba's discovery by Christopher...