From crawfish boils to shrimp and grits, jambalaya and gumbo, New Orleans chefs are sourcing locally for the seafood menu.
It’s an opportunity work alongside one of the world’s just 67 Certified Master Chefs® — one of the most prestigious (and difficult to obtain) ACF chef certifications.
A small, dedicated group of local chefs brought the ACF Cape Cod chapter back from extinction several years after its dissolution. The lessons they learned can apply to fledgling chapters as well as those which have been around for decades.
Knowing the difference between food allergies and intolerances, and how to deal with each, is of utmost importance for a chef.
From the early days of the United States, the dedicated cooks and professional chefs of the White House have provided a lasting legacy that has documented our nation’s many changes.