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Interviews

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...

Chef Interview: Kevin Sbraga

Kevin Sbraga quit his job as executive chef at a sculpture garden in New Jersey when he  received $125,000 prize money for winning the...

From His Grandmothers’ Kitchens to Bocuse d’Or: Rich Rosendale Shares His Apprenticeship Journey

Raised in Uniontown, Pennsylvania, Rich Rosendale’s love of food and cooking was inspired and nurtured by two great cooks, his grandmothers. He followed his...

Interview: Lawrence T. McFadden, CMC

Chef Lawrence T. McFadden, CMC, is General Manager/COO of the 146-year-old Union Club of Cleveland. In February 2018, Chef Arnaud Berthelier, the club's Executive Chef, successfully...

Does the culinary industry lack diversity?

In 2012, the Chicago Tribune asked the question, “Where are all the black chefs?” PBS also explored this question and interviewed several African-American chefs...

The road to becoming a Personal Certified Executive Chef

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

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...
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