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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
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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ACF Culinary Team USA Takes Home Silver at the 2022 Culinary…
ACF Chef Spotlight: Ron Duprat, CEC
Chef Samuel Spencer Gives the Gift of Knowledge on Childhood Nutrition…
ACF’s Augusta Chapter Serves Up Gratitude to the Veteran Community
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Menu Trends
Ghost peppers are hot in more ways than one — here’s what you need to know
We Are Chefs
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November 5, 2019
Menu Trends
How chefs are using the cannabis trend in responsible and inventive new ways
We Are Chefs
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September 17, 2019
Menu Trends
Cold Brew Coffee: How it’s made, where to get it and how to drink it
We Are Chefs
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September 10, 2019
BOH
Kombucha is the non-alcoholic, gut health-improving drink for today
Heather Henderson
-
July 9, 2019
Menu Trends
How Instagram is changing the restaurant industry (and 3 reasons chefs should have an account)
Menu Trends
6 trendy spice blends you need to know right now, from baharat to za’atar
Menu Trends
8 chefs and bartenders offer their ideas on how to upcycle food scraps
Menu Trends
All Smoke Everything: The BBQ trend has spread to desserts
Kitchen Culture
Why building a diverse team in your kitchen is important
Kitchen Culture
How to draw culinary inspiration from other cultures — the right way
Menu Trends
Are superfoods really all that super?
Menu Trends
The trip coffee takes from bean to mug
Menu Trends
The distance between farm and table is shrinking
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