Home BOH Interviews

Interviews

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...

Summer camp inspires high schoolers to enter the culinary field

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...

Life as an African-American Female Pastry Chef

Editor's Note: In the restaurant industry, women make up 39% of the workforce according to a 2012 report from the U.S. Department of Labor, filling such...

How to go from Culinary Olympian to podcast host

by Jocelyn Tolbert ACF Chef, award-winning author, speaker, producer and Culinary Olympic Gold Medalist Chef Charles Carroll is currently the Executive Chef of River Oaks...

The Crossroad of Science and Food

Learn more about the culinary trend molecular gastronomy from ChefConnect: Atlanta presenter, David Campbell, CCC, CCE. Why is this topic important for chefs/students/educators to know? How does...

The Art of Corporate Catering

The first-ever U.S. chef to win the 2014 Culinary World Cup, ACF Chef George Castaneda is a proven unstoppable force in the kitchen. Currently based in...

Pilot Lands New Career as Chef

Cooking is intelligence having fun… Or, in the native language of Chef John Pereira, CEC, “cocinar es una manera inteligente de divertirse.” In his native Colombia, Pereira...

ACF Members Serve Up Comfort During Hurricane Relief Efforts

 by Kenya McCullum Whenever there’s a hurricane, like Hurricane Florence that hit the Carolinas last month, people around the country will see news images of torrential...

Line Sweep with Jeremy Abbey, CEC, CEPC, CCE, CCA

The Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” held every four years in Erfurt, Germany, begins Oct. 22. Meet ACF's...
Get the latest
 CHEF TRENDS
Delivered straight to your inbox.



 
SUBSCRIBE
close-link