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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...

The Art of Corporate Catering

Discover Chef George Castaneda's process for developing menus for a wide-ranging, diverse roster of clients, as well as how he stays inspired in a time of constant culinary change.

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...

Meet the Student Chefs of the Year: Andrew Dos Santos

by Jocelyn Tolbert At Cook. Craft. Create. in July, one student from each of the four regions will compete to become ACF’s Student Chef of...

Meet the Student Chefs of the Year: Julio Chavez

by Jocelyn Tolbert At Cook. Craft. Create. in July, one student from each of the four regions will compete to become ACF’s Student Chef of...
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