We Are Chefs

WeAreChefs

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

Latest Activity

Christopher E. Felicisimo is now a member of We Are Chefs
3 hours ago
Franko Fernadez updated their profile
3 hours ago
Franko Fernadez posted a blog post

Chef Uniforms – Help Cook with Style!

Talking about professionalism, the very first thing that comes into our mind is proper dressing.…See More
4 hours ago
david ank left a comment for Tammy Fuchs
"Hello Tammy    I worked with you at the Rolling Rock back when Fasce was there in…"
17 hours ago
Gene Evans, CEC updated their profile
18 hours ago
Gene Evans, CEC posted a photo
18 hours ago
Gene Evans, CEC and Chef Ben Diaz MCFE, CHDT, CPFM are now friends
18 hours ago
Franko Fernadez posted photos
yesterday

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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? 4 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 chef konstantine yesterday.

What Makes A Chef 40 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 on Monday.

Desperate for Shun Ken Onion Fillet Knife: Will pay up to $350.

Hi guysI know this is a long shot but maybe someone knows someone prepared to part with their knife?  It's a discontinued line and the only knife we need to complete the set.Cheers heaps, NicoleContinue

Started by Nicole Gibbs in Favorite Tools Mar 10.

sous chef position

PLEASE READ B4 APPLY:   A well established three diamond luxury hotel in midtown Manhattan have an immediate opportunity exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction.…Continue

Started by Paul Joseph in Labor/Business management Mar 8.

Restaurant Challenge/Competition

Do you have what it takes? Not afraid of moving or a little challenge. Check it out!!!It's real and it's an opportunity!   www.iowasbestbite.com/Continue

Tags: iowasbestbite.com

Started by Lawrence McNaul in Culinary Competitons Feb 19.

Sous Chef needed for Upscale Casual Restaurant- Baltimore Inner Harbor!

email resume to: gbarclay@patriceandassociates.comorCall: Gordon Barclay 443 798 1174Restaurant Sous Chef needed in the Swanky Baltimore Harbor!Winner of several awards in recent years!Competitive compensation plan Professional Development Medical…Continue

Started by Gordon Barclay in Labor/Business management Feb 12.

up to date jobs 10 Replies

where are the up to date jobs??????Continue

Started by Michael John Hutchings in Continuing Education for Culinary Professionals. Last reply by ashok kumar Jan 28.

Jim Heywood 3 Replies

     We have lost two great Hudson Valley Chefs in the past week.  Wayne Almquist and Jim Heywood died in the past few days.  Each had a long and illustrious culinary carreer, and will be missed.    My last days with Jim Heywood      Last October,…Continue

Started by John Griffin, CEC, CEPC in Continuing Education for Culinary Professionals. Last reply by Monte D. Young Jan 6.

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