With its own creamery, gristmill, USDA animal processing plant and on-campus farm, College of the Ozarks’ culinary students have lots to learn during their work education program.
What started three years ago as a pilot internship program for the students at Central New Mexico Community College has grown into a comprehensive program rivaled by few other culinary schools.
One chef shares his certification journey. Learn how his ACF certifications as a chef and a culinary educator offered multiple opportunities throughout his career.
In 2012, the Chicago Tribune asked the question, “where are all the black chefs?” PBS also explored this question and interviewed several african-american chefs and food personalities, asking them what they thought about the lack of minority leadership within the industry. Diversity in the culinary industry topic We Are Chefs will explore over the next year by asking members of the American Culinary Federation to blog about their perspective and experiences regarding diversity in the culinary industry.