We Are Chefs


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

Latest Activity

Marcelo Santos posted a blog post

Welcome to the New Blog Chef.

Bem Vindos ao Novo Blog do Chef.Entre e sinta-se em casa, é um prazer ter você em minha…See More
2 hours ago
Marcelo Santos updated their profile
2 hours ago
Mark Moreno posted a discussion

Personal Chef

Position: Personal ChefPlace of employment: MM Restaurant Development, LLCLocation:…See More
4 hours ago
Orlando Clint Hutcherson is now a member of We Are Chefs
8 hours ago
Joe Idsom Nordeen updated their profile
Chuni Anello is now a member of We Are Chefs
ashok kumar replied to Mia Easton's discussion The Disney Apprenticeship difference in the group Disney Culinary Apprenticeship
"whom i have to contact for the culinary apprenticeship program    "
Ben Fonbuena,Jr.,CEC,CCE,AAC added a discussion to the group ACF Philippine Chapter National

Draft progress topics, feedback welcome!

Ben Project ArticlesDeadline, starts Sep. 22, 2014 – Oct. 22. 2014Topics:1. Human Resources; we…See More

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.


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 4 hours ago.

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 on Saturday.

Wood or plastic cutting board? 8 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 Dr Jeremy Taylor Aug 25.



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.

What Makes A Chef 45 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 May 27.

how to start off!

I am really passionate about cooking. But i want to move to turkey for my career i am currently doing a course from a 5-star hotel and i have another course planned ahead. I live in Pakistan currently. Any suggestions what i should do ?

Started by Najia Enwer in Continuing Education for Culinary Professionals May 27.


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Blog Posts

Welcome to the New Blog Chef.

Posted by Marcelo Santos on October 1, 2014 at 3:45pm

2015 The Michelin Guide in Brazil!

Posted by Marcelo Santos on September 22, 2014 at 2:04pm

New Job!

Posted by Kris Koehler on August 17, 2014 at 5:38pm

Your Special Day

Posted by Jason Galletti on August 9, 2014 at 2:44am

Chef Joni's Biography

Posted by Chef Joni on August 8, 2014 at 10:00pm

Food On Your Shirt: The Roger Mooking Collection

Posted by Crooked Brook on August 7, 2014 at 7:33pm

Amuse Bouche. Torre de Chévre Ratatouille!

Posted by Marcelo Santos on July 28, 2014 at 3:42pm


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