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From cigarettes to buttered coffee, a brief history of fad diets

  It may seem shocking, but a hospice chef once told food journalist Harriet Brown that many of the women at the terminal care center...

Six reasons to attend an accredited culinary program

This post was originally published in June 2019 and was updated in September 2019 to include the latest information.   There are a lot of things...

What does culinary school look like in the digital age?

by Stefan Ryll, CEC, CCE, AAC, Ed.D. Information technology has permeated nearly every aspect of people’s lives. Technology is changing the way people, firms, and...

How getting certified made me a better chef

  by Hari Pulapaka, Ph.D., CEC, executive chef & co-owner, Cress Restaurant, Deland, FL; Associate Professor of Mathematics, Stetson University So you’ve got a cooking degree...

10 Facts About Being a Food Stylist

What Chefs Should Know About This Unique Career Path By Kenya McCullum That juicy burger billboard on the side of the highway enticing people to come...

7 tips for chefs on building a personal and professional brand

  Whether you’re an executive chef, culinary educator or food truck owner, developing your brand will get the public and potential employers interested in the...

How could chefs help combat food waste? Easy — feed people

  by Bradley Labarre, CEC Of all of the food created in the United States every year, 40 percent — about $165 billion worth — goes...

How a former culinary apprentice is now training the next generation

  We're continuing our series highlighting great ACFEF Apprenticeship programs with a look at Moorings Park, a retirement community in Naples, Florida. Executive Chef Billy...

The plan to fix the lack of diversity at the top of the foodservice industry

More and more, officials at the top of every industry are being asked to answer a tough question: Why doesn’t the company executive team...