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We Are Chefs
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ACF Chef Spotlight: Ron Duprat, CEC
Bakers reinvigorate pizza through a variety of innovations
Meet the 2022 ACF Chef of the Year and Pastry Chef…
ACF’s Augusta Chapter Serves Up Gratitude to the Veteran Community
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ACF Chef Profile: Ann Cooper, CEC
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ACF Culinary Team USA Takes Home Silver at the 2022 Culinary…
ACF Chef Spotlight: Ron Duprat, CEC
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ACF’s Augusta Chapter Serves Up Gratitude to the Veteran Community
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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
Features
A recap on roasting techniques
We Are Chefs
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November 17, 2021
Features
Classical vs. Modern: A tater tot hotdish throw down
We Are Chefs
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November 3, 2021
BOH
Here’s how to take your butchery skills to the next level
BOH
Here are some tips for improving your resume and acing interviews to land your next opportunity
BOH
Classical v. Modern: Sweet and sour fish with a modern street food twist
BOH
10 things a successful restaurant manager must be
Careers
ACF chefs to talk career paths with students
BOH
Fat’s back, thanks to chefs dedicated to whole-animal cooking
BOH
How strong mentors led this chef all the way to the Culinary Olympics (twice!)
Recipes
Recipe: Diablo Prawns with Ghost Pepper Sauce
BOH
6 chefs offer their best advice on how to succeed in a culinary competition
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