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The road to becoming a Personal Certified Executive Chef

  Chef Leah Schuler, PCEC, is one of only a handful of chefs who has received the Personal Certified Executive Chef certification. We recently talked...

Leaving It All Behind To Be A Farmer

By Amelia Levin We’re hearing more and more stories like these. Stories about office workers and others ditching the daily grind for a new, more passionate...

How one formerly defunct ACF chapter came back with fresh perspective

by Jocelyn Tolbert The Cape and Islands Chefs Association was, for many years, one of the strongest ACF chapters in New England. But a little more...

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...

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...
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