Kristopher Edelen, "The Cricket Chef" Founder, HOTPANnyc K ristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to...

Menu Trends

12,000-year-old grains are making a comeback

We Are Chefs - November 15, 2018 0

Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways W ild cereal plant growth, such as barley and wheat,...

Menu Trends

Restaurants are closing the gap between farm and table

We Are Chefs - November 1, 2018 0

by Courtnee James Each year the National Restaurant Association’s (NRA) What’s Hot Culinary Forecast predicts food and menu trends for the coming year. In the...

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What Hispanic Heritage Month Means to This ACF Chef

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ACF Chef Profile: Bryan Skelding, CEC

Classical vs. Modern: Poulet sauté a la Bourguignonn

10 Things a Successful Restaurant Manager Must Be

ACF chefs to talk career paths with students

How strong mentors led this chef all the way to the…

Recipe: Diablo Prawns with ghost pepper sauce

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Celebrity Chef Martin Yan Takes ACF Convention Attendees on a “Woking…

Chef to Chef: Farm-To-Table in Today’s World

ACF Convention Sessions Explore Farming From a Chef’s Perspective

Trends

Ghost peppers are hot in more ways than one — here’s what you need to know

How chefs are using the cannabis trend in responsible and inventive new ways

Cold Brew Coffee: How it’s made, where to get it and how to drink it

What exactly is kombucha?