The best chefs in the Southeast competed for regional titles and the opportunity to advance to claim a national title. See who won and their featured dishes.
It was Escoffier who first developed a system of order for the operation of a professional kitchen and it still defines how kitchens operate more than 140 years later.
Toques off to the ACF’s Southeast Regional Culinary Salon competitors! This year’s competition takes place Jan. 13-14 at Johnson and Wales University in Charlotte, NC.
What are your goals for 2017? How about advancing your career and impressing your boss at the same time? Register for ChefConnect: Chicago to make 2017 your best year yet!
Finding a mentor is the single most important step in the progression of your culinary career.
To mark the first day of winter, Wisconsin Milk Marketing Board wants wants to help you build the perfect winter cheeseboard.
The history of the greatest soup in the world, Billi Bi Soup, involves American millionaires, Greek princesses, racing boats and, of course, legendary chefs.
Stephanie Charns, CSCE, shares the inspiration behind her desserts and a gingerbread cake recipe.
Nora Pouillon, chef/owner, Restaurant Nora, on being a pioneer of the organic food movement, why chefs should choose organic and what’s next on her journey.
ACF Chef Heidi Zerbe, CWPC, on her pastry chef apprenticeship that took her from the classroom to the kitchen without missing a beat or a paycheck.