We Are Chefs

WeAreChefs

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

Latest Activity

Chuni Anello is now a member of We Are Chefs
23 hours ago
ashok kumar replied to Mia Easton's discussion The Disney Apprenticeship difference in the group Disney Culinary Apprenticeship
"whom i have to contact for the culinary apprenticeship program    "
yesterday
Ben Fonbuena,Jr.,CEC,CCE,AAC added a discussion to the group ACF Philippine Chapter National
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Draft progress topics, feedback welcome!

Ben Project ArticlesDeadline, starts Sep. 22, 2014 – Oct. 22. 2014Topics:1. Human Resources; we…See More
yesterday
chef updated their profile
yesterday
Dustin L Stair, CEC updated their profile
Saturday
Natasha Pagnotta replied to Hubert Alexander Brake's discussion Looking for work
"Having the same problem..... been cooking for over 10 years, know my stuff, but can't get a…"
Saturday
Bill Yee posted photos
Saturday
chef shared a profile on Facebook
Saturday
 

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

Looking for work 8 Replies

Is there anyone who will look at my resume and let me know what I need to do. Ive been cooking since 2000 most of the time as a temp Ive done line cookin a couple of times at the Marriot in Maryland but every time I apply for a job with any Hotel…Continue

Started by Hubert Alexander Brake in Continuing Education for Culinary Professionals. Last reply by Natasha Pagnotta on Saturday.

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.

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