Menu Trends

• Content sponsored by TABASCO® • Many of us love spicy food for its cravable quality and the feel-good rush we get after eating it. Heat doesn’t...

  by Eric J. Karell CEC, CCA, AAC The creative and inquisitive chefs of Iceland continue to stretch the definitions of the country’s cuisine. Long known...

• Content sponsored by TABASCO® •   Delivery and chill — or work, or hang — is the new way of life. That’s especially true for...

  Although Orlando, Florida has been a popular winter resort destination for 100 years, it was the opening of Walt Disney World in 1971 that...

  Think you’re an apricot expert? Take the July 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. APRICOT is a drupe, or...

  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...