American Culinary Federation (ACF) is the largest professional chefs' organization in North America....
I'm curious to see if anyone has a strategy for comparing prices for the same items at different foodservice suppliers. I have this nagging feeling from time to time that I'm not getting a fair price from my distributor rep, but there's no real good…Continue
Started by Gustavo Fring in Labor/Business management on Monday.
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
I think that it does, but it seems to be a dying couple of skills. Do we new to the profession need to start using them in our preparations more often? I'd like some Chef replies. Thanks, Lou
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
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
Hi Guys,I'm trying to get information about the above school from the web, but without much success. I'd like to know what courses they offer and where the school is located.It appears that they do research degrees in culinary subjects and i'd like…Continue
Started by Dr Jeremy Taylor in Continuing Education for Culinary Professionals Nov 13.
Chefs, can anyone recommend any study material for the written CEC certification test? Any information would be most helpful. Thanks!Chef Chris.....Continue
Great Full Time opening for an experienced culinary professional to be involved with production and execution of high level executive caterings and events and planning and producing food items for the physician and retail outlets. Our boutique…Continue
Started by Beth Simonton in Labor/Business management Nov 5.
Posted by Dr Jacques BREVERY,PhD,CEC,,AAC on October 7, 2013 at 5:39pm
Posted by Chef Brad Peters on July 19, 2013 at 9:17am