American Culinary Federation (ACF) is the largest professional chefs' organization in North America....
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 | ||||
February 20, 2012 to February 22, 2012 – Winston-Salem Marriott
March 12, 2012 to March 14, 2012 – John Ascuaga's Nugget Hotel Resort
April 14, 2012 to April 16, 2012 – MotorCity Casino and Hotel
July 14, 2012 to July 17, 2012 – Orlando World Center Marriott Resort & Convention Center
July 18, 2012 from 6pm to 11:45pm – Orlando,fla
July 18, 2012 from 6pm to 11:45pm – Orlando,fla
1 member
8 members
2 members
7 members
31 members
8 members
1 member
1 member
2 members
1 member
3 members
2 members
1 member
7 members
18 members
I'm part of the knowledge bowl team for the culinary institute of Michigan and i'm studying escoffier right now and I have a question i've run into. What is the differentiation between a matelote and a bouillabase? I know in their essance matelote…Continue
Started by Lawney Francis in Culinary Competitons Jan 22.
According to the ACF, the next CMC exam may be this year or the 2012 or 13. I am looking to form a cohort of CEC's who plan to take the CMC exam in the next year or two or three. I'd like to see us mentor and coach each other and provide feedback…Continue
Tags: CMC
Started by Tim O'Donnell in Certification. Last reply by Tim O'Donnell 16 hours ago.
Hello Chef's of the world!My name is Chloe, I'm a recent graduate from a culinary arts school here in Canada and I'm looking to further my knowledge of European baking and pastries by hopefully, somehow apprenticing across the pond. While in school…Continue
Tags: Pastry/Baking, Apprentice, Europe
Started by Chloe Woodland in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.
Next June i go on my externship for culinary school. I would love to do it in Colorado, but I don't know out there. I'm hoping to go to the Denver/Aurora area, but willing to go to a different city. My question is, does anyone know of a from…Continue
Started by Chuckie Szulewski in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.
I will be moving to Charlotte, NC in a few months from Florida and am uncertain about employment in the area. I want to find a job, but since I've never eaten at any of the restaurants and won't have time to personally map the city before moving, I…Continue
Tags: North, Carolina, Charlotte, Wales, and
Started by Rachael Newman in Chef to Chef. Last reply by Rachael Newman Nov 26, 2011.
I started a cooking and recipe-sharing website and am looking for feedback on the layout of the site such as design, color scheme, etc. Also, if you find the content on the site useful or would like to see something different that would be helpful…Continue
Tags: chef, cooking, website, recipe
Started by Seth Fera-Schanes in Starting and Running a Business. Last reply by Tondalaya Perkins-Millsap on Saturday.
Hello Everyone, I find this book interesting and full of Tasty and Delicious Foods. 50 Recipes that are full of Taste and…Continue
Started by umair khan in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.
I have created a new Facebook page for my new restaurant…Continue
Started by Guy D. Sockrider, C.E.C. in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.
why people are not sharing their recipies here. please add your specialities as people around the world can give the best teaching.
Started by amina qureshi in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.
i am about to start culinary school and it would be great if people told me about there experice if anyone went to le courdon bleu i realy would love to hear from you especialy those who went to the one in atlanta
Started by shaina white in Chef to Chef. Last reply by Kalle Santeri Kröger on Wednesday.
Posted by Kalle Santeri Kröger on January 26, 2012 at 2:29pm
Posted by Joe D'Alessandro on January 25, 2012 at 12:43pm
Posted by Joe D'Alessandro on January 17, 2012 at 12:33pm
Posted by Robert W. Johnson on January 16, 2012 at 3:11pm
Posted by Gianfranco Chiarini on January 16, 2012 at 1:45pm
Posted by Christopher Tanner,CEC,WCC,CHE on January 14, 2012 at 3:10pm
Posted by Richard Blaine on January 12, 2012 at 4:00pm
Posted by Simon Dewar on January 6, 2012 at 8:16am — 1 Comment
Posted by Chef Vyacheslav Gonchar on December 30, 2011 at 4:26am
Posted by Chef Vyacheslav Gonchar on December 30, 2011 at 4:24am — 2 Comments
© 2012 Created by ACFChefs.