We Are Chefs

WeAreChefs

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

Latest Activity

Calvin Morgan and Vaughn Trannon are now friends

9 hours ago

Jennifer Corazzo is now a member of We Are Chefs

11 hours ago

Welcome Them!

Mark Webster, CEC, CCE, AAC commented on Mark Webster, CEC, CCE, AAC's group Greater Kansas City Chefs Association

"Thank you to Chef Todd Claytor and his staff for an awesome dinner and impeccable service last…"

yesterday

Michael Fenton and Shabakka S. Bryant joined We Are Chefs

yesterday

Joe Ochoa posted photos

yesterday

Joe Ochoa and Francisco Vita are now friends

yesterday

Marcelo F. Marcelli left a comment for Vaughn Trannon

"Hi Chef ,nice to meet you, and thanks for the invitation"

Tuesday

Mona Stone might attend Dr Jacques BREVERY,PhD,CEC,,AAC's event

Les Disciples d'Escoffier International USA at Spiedini ,J.W.Marriott Resort

July 26, 2013 from 5pm to 11pm

Hello to All,We will have our next Gala - Induction - Dinner atSpiedini Restaurant own by Our…See More

Monday

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Events

May 2013

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Texas Chefs Association Convention

June 20, 2013 at 12pm to June 22, 2013 at 12pm – Sheration Ft. Worth Hotel & Spa
2013 ACF National Convention

July 21, 2013 to July 25, 2013 – The Cosmopolitan of Las Vegas, Las Vegas, NV
Les Disciples d'Escoffier International USA

July 26, 2013 from 5pm to 11pm – Spiedini ,J.W.Marriott Resort

ACF RSS

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Videos

FWE at NRA Cook and Hold Oven now Featuring a Smoker Option

Added by Nate Sanford

Chef Paul Joseph preparing Chilean Sea Bass

Added by Paul Joseph

Chef Paul Joseph with Absolute Vegetarian "Ginger Chicken"

Added by Paul Joseph

Chef Paul Joseph preparing meatless London Broil

Added by Paul Joseph

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.

Groups

le cordon bleu

157 members
Escoffier Study Group

302 members
SoCal Chefs

15 members
LATTC Los Angeles - Alum…

3 members
NEWCHEF FASHION GROUP

16 members

View All

Forum

Watermelon Carving Competition at The Arizona Watermelon Festival in Glendale, AZ.

Saturday June 8th, contact Gabe at: gabe@azculture.com for particulars !!Continue

Started by Ray L Duey, CEC in Continuing Education for Culinary Professionals on Monday.

Goals Are Not Attained By Wishing And Dreaming 1 Reply

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

Started by Jordan Smith in Continuing Education for Culinary Professionals. Last reply by Ray L Duey, CEC May 8.

Simple Photo Editing

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

Tags: picture, color, to, how, editing

Started by Nate Sanford in Continuing Education for Culinary Professionals May 2.

Have you contemplated buying a cook and hold for your food service needs?

I have had the pleasure, for the last few years, to help develop FWE's new…Continue

Tags: equipment, Smoker, kitchen, FWE, and

Started by Nate Sanford in Favorite Tools Apr 15.

Keeping a High Cash Restaurant Lowers the Chances of Keeping a Restaurant Safe

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.

Has anyone checked out Chefsteps.com by The Modernist Cuisine Team

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.

business plan 2 Replies

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

Started by ajit chauan in Starting and Running a Business. Last reply by Christjan Pierce Apr 14.

The Top 5 Culinary Schools

How to Choose A Culinary SchoolThe choice of whether or not to go to culinary school can be a tough one. Though chef careers can be jumpstarted with the concentrated culinary…Continue

Started by Jennifer Welsh in Continuing Education for Culinary Professionals Apr 13.