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Joachim Buchner
  • Male
  • Silver Spring
  • United States

Joachim Buchner's Friends

  • Nicholas Barrington CEC
  • Washington Von Sauerbronn
  • Mike Jaster CEC, CWPC, ACE
  • Urs Schulze
  • ChefBlogDigest
  • paul c riedman c.e.c
  • Marisol Johnson
  • Patricia Nash
  • Charles Holley
  • Michael Gabriel
  • Robert Fasce
  • Charles Carroll
  • Nicholas J Landry, CSC
  • Chef Ben Diaz MCFE, CHDT, CPFM
  • Adonis Reyes

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Profile Information

When did you enter the Culinary Profession?
long time ago
What is your favorite TV show?
Top Chef, Good Eats, Iron Chef America,

Comment Wall (6 comments)

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At 12:22pm on March 31, 2009, Jason Talcott said…
When are you going to talk the ever busy CMC Leonard to join the country club chefs group here on wearechefs? Amazing photos I love the baby corn with the sliders...nice touch
At 2:41am on March 7, 2009, Craig Priebe said…
Less than 2 hours left! polls close at 12:00PST
Here's an opportunity- won't take but a moment and it's fun...

- go here-

-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends

I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6 12:00amPST

Craig Priebe CEC
Grilled Pizzas & Piadinas
At 6:44pm on March 3, 2009, Mark Webster CEC, CCE, AAC, HGT said…
I am looking at a Culinary competition in November. I am trying to decide on a menu so I can't start practicing. For my protein I woul like your thoughts on using vension because its to be in the fall? Good idea or not? I have not done a lot with vension, but I am looking at at least 6 good months of practice. Any advice would be appreciated.
At 9:47pm on February 3, 2009, Mark Webster CEC, CCE, AAC, HGT said…
I have not participated as a compeititor in an ACF Competition for many years. I have many other events, but none can really compare to the ACF Standards. I understand that practicing the dish over an over is paramount. I do have a recent copy of the ACF competition guidelines, but I would like your opinion on the best way to start. I am a very hands on Executive Chef at a restaurant serving approximately 250,000 guests per year. I know my question is very board, but I would just like to hear your insight as a CMC and a outstanding competitor. Thank you.
At 12:34pm on February 2, 2009, Mark Webster CEC, CCE, AAC, HGT said…
You are amazing and your food/photos incredible. I would like to be able to ask you a question or two about competition.
At 5:50pm on January 25, 2009, Linda Ruiz said…

I haven't seen you in a very long time...I hope all is well.

I am glad t see you are a member of We are Chef's. I am excited to see where this goes.

Linda Ruiz

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