American Culinary Federation (ACF) is the largest professional chefs' organization in North America....
Started by Ray L Duey, CEC in Continuing Education for Culinary Professionals on Monday.
Hello,My name is Jordan Smith and I recently graduated from Le Cordon Bleu College of Culinary Arts, St. Louis, Missouri. I've just became a member of the ACF and I am wanting to pursue certification, (no sense wasting a good education by 'resting…Continue
I just wanted to share a tip for all of you great chefs. I love seeing all of your great food pictures and I think I can share with you a way to make your great food look even better with out taking a long time or buying anything like programs or…Continue
Started by Nate Sanford in Continuing Education for Culinary Professionals May 2.
The Pros of a Cash RestaurantA credit card and cash restaurant ensures maximum comfort with payment options for all customers. Especially in venues that are family friendly, offering payment in cash allows groups, or couples, of young diners to…Continue
Started by Jennifer Welsh in Starting and Running a Business Apr 14.
There's some really impressive techniques and recipes being demonstrated. For those who can't afford the book, this is a great solution. I've tried a few dishes with amazing results.Continue
Started by abraham baida in Molecular Gastronomy Apr 14.
hi everyone my name is Ajit Chauhan,i been working as a sous chef for a restaurant i have 12yrs experience in this industry.i want to open my own place but kind of gets stuck with where to start from,like how to write a business plan basically where…Continue
Posted by Ricky C Moore on May 13, 2013 at 11:25am
Posted by Culinary Trends International. on April 5, 2013 at 5:31pm