We Are Chefs

WeAreChefs

American Culinary Federation (ACF) is the largest professional chefs' organization in North America....

Latest Activity

Marcelo Santos posted a blog post

2015 The Michelin Guide in Brazil!

O Guia Michelin no Brasil em 2015!2015 The Michelin Guide in Brazil!…See More
11 hours ago
Culinary Academy posted photos
17 hours ago
Profile Iconaaron telfer and richard hammons joined We Are Chefs
17 hours ago
Ben Fonbuena,Jr.,CEC,CCE,AAC added a discussion to the group ACF Philippine Chapter National
Thumbnail

Reading Article, Educational Learning

Today, enjoy reading articles and real experiences share by others from; We Are Chefs (Blogs), FB,…See More
19 hours ago
Ben Fonbuena,Jr.,CEC,CCE,AAC commented on Ben Fonbuena,Jr.,CEC,CCE,AAC's group ACF Philippine Chapter National
"Welcome and thank you! Chef Tom, your feedback and support makes a difference to all…"
yesterday
Thomas G. Ciapi CEC,CCE,CCA,AAC joined Ben Fonbuena,Jr.,CEC,CCE,AAC's group
Thumbnail

ACF Philippine Chapter National

Newly opened chapter 2013 by our President, Chef Gene Cordova, Makati, ManilaWe are team developing…See More
yesterday
Mark Webster, CEC, CCE, AAC commented on Chef Joni's photo
Thumbnail

163

"Chef nice plate"
yesterday
Chef Joni commented on Chef Joni's photo
Thumbnail

163

"Award winning Appetizer Bacon wrapped Dates stuffed with Goat Cheese and Almond served with Roasted…"
yesterday

ACF RSS

Loading… Loading feed

 

We Are Chefs social network

Membership in the We Are Chefs social network is for culinary professionals and food enthusiasts.

Take some time to look around and create an account. With an account you can create your own private or public blogs and groups and participate in public forums. If your chapter has a forum you may also receive chapter news and information through the forum.

Some groups are by invitation only. These groups are working areas for chefs involved with specific tasks who need a shared space to communicate.

You can control the email notifications you receive from fellow members of We Are Chefs by clicking on Settings and then click on Email from the menu on the right.

Forum

Wood or plastic cutting board? 8 Replies

What is everyone's personal favorite cutting board for at home use?I've been doing some research and there is all kinds of rumors and horror stories on the internet. I am personally leading towards a thin wood cutting maybe bamboo.Continue

Started by Shawn Moore in Favorite Tools. Last reply by Dr Jeremy Taylor Aug 25.

COLLEGE CHEFS? 11 Replies

ARE THERE ANY COLLEGE CHEFS, PLEASE RESPONDI AM THE EXECUTIVE CHEF AT A COMMUNITY COLLEGE OF6200 STUDENTS, WHICH JUST ADDED DORMS THIS YEAR.WE HAVE TWO LARGE CAFETERIAS AND THREE SATELLITESContinue

Started by Michael A. Sullivan in Chef to Chef. Last reply by Ben Fonbuena,Jr.,CEC,CCE,AAC Aug 25.

Molecular Gastronomy: Avant-Garde Cuisine

As a professional chef, you possess a wealth of knowledge regarding the science behind the culinary arts. Understanding how proteins break down during…Continue

Tags: cooking, cook, food, avant-garde, supply

Started by Fran Jakubowicz in Molecular Gastronomy Jun 2.

A way to get started

Here is a Competition to get someone started. It's real check it out Restaurant Challenge. www.iowasbestbite.com Become a part of an exciting challenge!Deadline approaching fast!Continue

Started by Lawrence McNaul in Continuing Education for Culinary Professionals May 29.

What Makes A Chef 45 Replies

What makes a Chef Someone who goes to school gets a Degree an finds a vacant job bounces around from job to job Then finally finds one that they dont get fired from. Or someone that never went to School but get promoted by a Chef thats a Master of…Continue

Started by Voleo in Chef to Chef. Last reply by Dr Jeremy Taylor May 27.

how to start off!

I am really passionate about cooking. But i want to move to turkey for my career i am currently doing a course from a 5-star hotel and i have another course planned ahead. I live in Pakistan currently. Any suggestions what i should do ?

Started by Najia Enwer in Continuing Education for Culinary Professionals May 27.

Too Late to switch Careers? 1 Reply

I have  been in the kitchen all my life but I have only started pursuing the Culinary field professionally for 3 years now. I am 28 years old Professionally I have been in customer service for a long time and I am finally moving up with a…Continue

Started by Kenya Hodge in Continuing Education for Culinary Professionals. Last reply by Najia Enwer May 27.

New web site 1 Reply

Still looking for a food stylist for mutual portfolio buiding but have launched a new web site since my last posting devoted strrictly to food photography at…Continue

Tags: photography, portfolio, building, England, New

Started by don gregory in Kitchen Sink. Last reply by chef konstantine Apr 18.

Photos

Loading…
  • Add Photos
  • View All
 
 
 

© 2014   Created by ACFChefs.

Badges  |  Report an Issue  |  Terms of Service