We Are Chefs

WeAreChefs

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

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shoan thornton,cec shared a profile on Facebook
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shoan thornton,cec shared a profile on Facebook
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shoan thornton,cec shared a profile on Facebook
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shoan thornton,cec shared a profile on Facebook
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Marcelo Santos posted a blog post

Christmas special!

There are 12 recipes divided into three unique combinations for you to read, choose and do for…See More
1 hour ago
Corey The Home Made Chef is attending ACFChefs's event

Cook. Craft. Create. Convention & Show at Orlando World Center Marriott

July 30, 2015 to August 3, 2015
Join us for Cook. Craft. Create. Convention & Show in Orlando, Florida!See More
21 hours ago
Corey The Home Made Chef updated their profile
22 hours ago
Chef Kevin Doherty posted photos
22 hours ago

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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? 9 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 Liz Creighton on Saturday.

Kitchen staff needed for 2015 season begining in May through October in Highlands NC

Looking to fill positions for upcoming season in Highlands NC (May - Oct)Sous, Line, Pantry, Garde Mangerchef@wildcatccc.comemail me your resumeContinue

Started by Sean Ruddy in Chef to Chef on Thursday.

Inventory Management System Suggestions 2 Replies

Hello,We have a member that is looking for suggestions for an inventory management system other than ChefTec that allows users to scan items with barcodes.  Please let us know if you have any suggestions that we can pass along.Thanks!Continue

Started by Allyson Dawson in Chef to Chef. Last reply by Allyson Dawson on Wednesday.

Personal Chef

Position: Personal ChefPlace of employment: MM Restaurant Development, LLCLocation: Lightfoot, VA, USType: part timeMinimum Experience: Certified Chef, experiencedCompensation: NegotiableDate posted: October 1, 2014Job Description:Personal…Continue

Started by Mark Moreno in Kitchen Sink Oct 1.

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 Sep 27.

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.

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