Kitchen Culture

  We asked our Facebook followers (more than 65,000 chefs and culinary enthusiasts) what five things they always keep in their home refrigerator. We received...

On January 26-30, the Bocuse d'Or, Coupe de Monde de la Patisserie and 22 other world class culinary competitions were held in Lyon, France....

• Content sponsored by Libbey® •   As restaurant footprints shrink, staff is harder to come by, wage pressures increase and the economy poses an ever-changing...

by Laura McWilliams There is no question that alcohol plays a huge role in the hospitality industry. No corner of life in restaurants is untouched...

by Chef Paul Sorgule of Harvest America Ventures I hear it all the time from cooks, bakers, and young chefs: "The business demands an unrealistic work commitment for...

  ACF chef Joshua Ingraham, CEC spends his days as culinary director for Cleveland Clinic in Cleveland, Ohio, but his secret superhero identity is The ChefNShape. Ingraham...

Welcome to the ACF We Are Chefs Book Club! Our April 2019 book is A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and...

  G eorges Auguste Escoffier's Le Guide Culinaire was first published in 1903, but is still regarded as the ultimate resource for classical cuisine. Escoffier, known...

  It isn’t a surprise to walk into the modern kitchen and see a refrigerator or walk-in cooler. Yet hidden behind its mundane appearance is...