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Kitchen Culture

ACF members tell us their favorite culinary reads

  Most ACF chefs consider Escoffier's Le Guide Culinaire to be the ultimate culinary text. It is the foundation for all classically trained chefs, and...

The history of turducken is nearly as complicated as the dish itself

How Thanksgiving’s Most Decadent Dish Gained Popularity   When Anderson Cooper interviewed late celebrity chef and ACF member Paul Prudhomme, HAAC, HHOF, about the appeal of...

7 Dos and Don’ts for Mentoring Apprentices

  Happy National Apprenticeship Week! Now in its fifth year, this nationwide celebration gives businesses, communities and educators the opportunity to showcase their apprenticeship programs...

3 Ingredients for an Effective Culinary Portfolio

  By Freddie Rohner, CMRW, Resume Services Product Manager, iHireChefs While chef and head cook jobs are projected to grow 11% by 2028 (much quicker than...

Tea sommelier Kevin Michael Doyle has mastered the art of the tea party

Pinkies Up! by Jodi Helmer Kevin Michael Doyle knows how to brew and pour the perfect cup of tea.  Doyle, the tea sommelier at the Arizona Biltmore,...

Three Bakers’ Worst Nightmares Come True

October is the month when we love thinking about ghosts, goblins, ghouls, and whatever other monsters horror writers can conjure up to scare us...

Career Advice from Certified Master Chef Gerald Ford

• Content sponsored by TABASCO® •   Roast chicken, mashed potatoes and green beans. It may be humble, but it was the meal that gave Gerald Ford a big...

Food Historians Look to the Past for a Taste of the Future

  This story originally appeared in the Spring 2017 issue of Sizzle Magazine. Click here to read more Sizzle stories. By Suzanne Hall Few professions are as...

What Does it Take to Be a Restaurant Manager?

by Suzanne Hall   Culinarians who don’t want to spend all day (or all night) in the kitchen but still want to be part of a...