We Are Chefs

WeAreChefs

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

Latest Activity

James Balter joined Nate Say's group
6 hours ago
James Balter replied to Michael's discussion Too old to be a chef? in the group Culinary Students
"No, I'm 48 years old and at my school, there will be students in their seventies."
6 hours ago
James Balter joined Brittani (Wheeler) Rhoades's group
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Culinary Students

For those of us still earning our stripes.
6 hours ago
John Thomas Quick posted photos
yesterday
Bill Yee updated their profile
yesterday
Bill Ferring updated their profile
Saturday
John Thomas Quick updated their profile
Saturday
Profile IconCollette (Jacobs) Hoeft, John Thomas Quick, Christina Snow and 2 more joined We Are Chefs
Friday

Events

July 2014
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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

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.

Wood or plastic cutting board? 6 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 Steve Miller May 27.

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.

Too Late to switch Careers? 1 Reply

I have  been in the kitchen all my life but I have only started pursuing the Culinary field professionally for 3 years now. I am 28 years old Professionally I have been in customer service for a long time and I am finally moving up with a…Continue

Started by Kenya Hodge in Continuing Education for Culinary Professionals. Last reply by Najia Enwer May 27.

New web site 1 Reply

Still looking for a food stylist for mutual portfolio buiding but have launched a new web site since my last posting devoted strrictly to food photography at…Continue

Tags: photography, portfolio, building, England, New

Started by don gregory in Kitchen Sink. Last reply by chef konstantine Apr 18.

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.

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