Careers

by Bradley Labarre, CEC   A culinary school degree and years enrolled in the school of hard knocks makes a résumé look attractive. Certification, however, is...

by Jeremy Abbey, CEC®, CEPC®, CCE®, CCA® Director of Culinary Programs, American Culinary Federation 1,377,200 cooks. That’s the number that will be needed by 2026, according...

  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...

by Jody Shee, sheefood.com Book learning has value, but only the lessons that stick in real life matter. That’s what several students have found. They...

by Christopher Tanner, CEC, AAC, Director of the Columbus Culinary Institute at Bradford School When a consumer picks up a commercial food product in a grocery...

  A CF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian...

W hen starting out in any culinary career, the excitement of the industry keeps us going day in and day out. After a few years of...

M any of us have heard of research chefs, but do we really know what they do on a day-to-day basis? In a nutshell, a research...

  M aneet Chauhan's passion for all things culinary started at a young age. In her birthplace of India, she graduated at the top of her...