Sizzle

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

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...

Reducing food waste is all the rage in restaurants these days.   From a cost-reduction standpoint, the concept is nothing new to chefs, but more are...

Think you’re an American Lamb expert? Take the April 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   American Lamb...

  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...

Scholarship for Apprentices Now Available The ACFEF, through the AAC, is pleased to offer a limited number of scholarships of $500 to current apprentices. These scholarships are...

Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Lemons grow on a...

Culinary students come from all backgrounds, are all ages and all ethnicities. The one thing they all have in common is a passion for cooking....