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We Are Chefs
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Pastry
Segment Spotlight: County and city club chefs have made some permanent…
Red-hued treats are the hallmark of Juneteenth desserts
Cal-Mex mavericks Mary Sue Milliken & Susan Feniger innovate with Hispanic-style…
ACF Chefs talk about how they handle stresses and manage their…
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ACF Chef Profile: Ann Cooper, CEC
ACF Student Chef Elijah Smith plans to use his sustainable food…
A recap on roasting techniques
Classical vs. Modern: A tater tot hotdish throw down
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Segment Spotlight: County and city club chefs have made some permanent…
Cal-Mex mavericks Mary Sue Milliken & Susan Feniger innovate with Hispanic-style…
Here are the secrets of a saucier
Wine Pairing 101: How to launch and manage a stellar wine…
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BOH
ACF Chef Profile: Ann Cooper, CEC
We Are Chefs
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March 10, 2022
BOH
ACF Student Chef Elijah Smith plans to use his sustainable food systems degree to help change the world
Amelia Levin
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February 11, 2022
Interviews
Meet Marissa Brazell, ACF 2021 Student Chef of the Year
We Are Chefs
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September 21, 2021
ACF News
Meet the 2021 ACF National Award Winners
We Are Chefs
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September 20, 2021
BOH
Slice of Life: Culinary Knowledge Bowl gold medalist Rachelle Murphy
BOH
How chefs drive research and development
Interviews
ACF young chefs take charge at ment’or
BOH
Twists and turns take former apprentice Matt Phillips to top of the culinary world
BOH
Q & A: Angus McIntosh, USA Bocuse d’Or Competitor
Interviews
The ins and outs of food truck internships
BOH
Jeremy Abbey, CEC, CEPC, CCE, CCA, talks about competitions
Interviews
Meet Utahna Warren, a Student Chef of the Year award winner
Interviews
Meet Tien Dung Tran, a Student Chefs of the Year award winner
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