Menu Trends

  You’ve likely seen bottles of kombucha on the shelf at your local grocery store, or maybe even your local health food store. It usually...

  Welcome to the ACF We Are Chefs Book Club! Our July 2019 book is Gary Allen's “Sauces Reconsidered: Après Escoffier” (Rowman & Littlefield, 2019). If it...

Instagram isn't just a frivolous pastime. It's a marketing tool. Here's how savvy chefs are making the new norm work for their kitchens.   By Samantha...

Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   Turkey meat, commonly referred to...

Think you’re a radish expert? Take the May 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Radishes are edible...

  by Jodi Helmer There are no mystery meats slathered in congealed gravy, rehydrated mashed potatoes or frozen peas served at St. Luke’s University Health...

By Lauren Kramer Variety is the spice of life, goes the old adage. For chefs on the brink of joining or launching new kitchens,...

By Karen Weisberg Bringing his abiding passion and intelligence to bear upon his latest project, Blue Hill at Stone Barns chef/co-owner Dan Barber has...

by Jody Shee Any chef worth his or her salt wanting to experiment with the Hawaiian cuisine trend will dabble with SPAM. After all, Hormel's...