All Blog Posts (259)

ACF Looking for a Chef for Dr. Oz Show

ACF needs your help! We are looking for a chef who is addicted to fried food to be on the Dr. Oz Show in NYC in the coming week or two. Are you, or another ACF chef you know, addicted to fried foods? The Dr. Oz Show (www.doctoroz.com) has reached out to ACF to find a chef with a dynamic personality who is willing to take a 28-day challenge to kick the fried-food addiction)! The Dr. Oz show will conduct phone interviews, and then, if interested, fly… Continue

Added by Leah Craig on February 4, 2010 at 10:00am — No Comments

HRBAudit Schedules ServSafe® Manager Certification Classes In SE USA

ServSafe^® delivers high-quality training options for every manager. From the classroom to online,and in a variety of languages, this is your food safety training and certification solution. The ServSafe Food Protection Manager C… Continue

Added by Chef Brad Peters; CFBE, FMP on January 31, 2010 at 9:39am — No Comments

Devastation in Haiti

Dear ACF members, supporters and friends, The continuing devastation in Haiti from the Jan. 12 earthquake is horrific. Global relief efforts are underway from many countries and aid groups, and range from providing trained personnel and equipment to basic living essentials, such as food, water, clothing and medical supplies. Our Disaster Relief Task Force has been in contact with the Red Cross (efforts are being led by the International Red Cross). Non-medical volunteers are not being accepted… Continue

Added by ACF Chefs on January 14, 2010 at 5:57pm — No Comments

ALABAMA & GEORGIA SERVSAFE® TRAINING AND CERTIFICATION CLASS SCHEDULE

ServSafe® Training and Certification Class Schedule

ServSafe® delivers high-quality training options for every manager. From the classroom to online,and in a variety of languages, this is your food safety training and certification solution.

The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded.

… Continue

Added by Chef Brad Peters; CFBE, FMP on January 12, 2010 at 4:06pm — No Comments

Are country clubs supposed to be this way??????

ok...this may seem like complaining but im realy looking for info and advice. I started as sous chef 1 year ago and took over as head chef 8 months ago after the last head chef walked out before friday night service. We are dealing with things like low membership which makes things like customers very low even for a friday night sometimes between 50-80 pp. ive suggested going public to bring in more customers, which we are looking into now after 8 months of suggesting it. yep things are getting… Continue

Added by Shawn Ferguson on January 11, 2010 at 9:38pm — 3 Comments

Ad Hoc @ Home

Well, I am not sure how this happened. Let me start off by saying that every place my wife, a foodie, and myself, a CEC and FMP, looked or searched that Thomas Kellers new book was out of stock. Most places were not getting it until at least the first week of February. There it was a, lone book with the very recognizable cover sitting all by it self on a table at BJ's wholesale club. With out hesitation my wife, the foodie, grabbed it and ran. All I can say is that I have gone through this book… Continue

Added by Damon Giancola CEC, FMP on January 11, 2010 at 9:28am — No Comments

Try more vegetables

I am trying to add more vegetables to my diet in order to lower my weight and blood sugar. Butter is my fat of choice but adds too much to my waist. So, I willl try vegetable combining so I can add to the natural flavor without additives. Please give me your suggestions. Continue

Added by Paige Harper on January 10, 2010 at 7:33am — 3 Comments

Sedexo Company

I am looking to make a job change. Sedexo company is persuing me about a job and I am wondering if anyone has worked with Sedexo and what was there experience? Is it a good company? Lots of political policies and hoops to jump through? Continue

Added by Jeremy Nowak CEC on December 23, 2009 at 5:17pm — 1 Comment

Website design and start up

How many chefs or chapters have their own website. My local chapter just launched our website. www.jaxchefs.com. I found a local guy who was reasonably priced and was very hads on. I think the total start up cost was under $500. I guess my question is how many chefs need or want their own website to showcase their talents. Continue

Added by Kevin L Nacke Jr on December 21, 2009 at 2:01pm — 2 Comments

Welcome to ChefBlogDigest.com

Chef Blog Digest Ezine is a newsletter delivered to opt-in subscribers every Wednesday. It is geared towards chefs, cooks, culinary students, foodies and gastronomically-minded folk in general. It is packed to the rafters with hospitality news, reviews, interviews, helpful articles, handy tips, freebies, plus a load of various fun and useful content. We do the leg work for you by crawling the internet for culinary related info and deli… Continue

Added by ChefBlogDigest on December 20, 2009 at 9:37am — No Comments

Chalkboarder.com Holiday Newsletter 2009 "Baby, It's Cold Outside"

chalkARTblast 006.pdf Happy Holidays! Oh - and if anyone knows what happened to CEC David Strouts from Portland Oregon, please contact me. Jeffrey J Kingman, CEO Chalkboarder.com Twitter = @JeffreyJKingman Continue

Added by Jeffrey J Kingman on December 19, 2009 at 6:51pm — No Comments

Restaurant Opporutnity

We presently have a great opportunity for someone interested in their own Restaurant! Conley's in Kellner, Wisconisn is a full service restaurant/supper club. There are two dining areas, one with a fireplace, fully equipped kitchen, spacious bar area with extra seating, salad bar area. If you or someone you know would be interested in more information, please feel free to contact me, also, feel free to go to our website at firstweber.com and enter MLS # 804811 to see additional information. Than… Continue

Added by Dawn Spranger on December 15, 2009 at 1:15pm — No Comments

CAPLAIN RETARDER OPERATING MANUAL (ENGLISH TRANSLATION)

Grateful if anyone can give me copy of Caplain Retarder Operating Manual (English Translation). I'm having trouble using our new proofer/Retarder (French Made) because our Inteligent Chief Engineer did not ask the supplier to provide the manual (which is very important) in using and maintaining the machine. I've tried my best to search it in the internet but to no avail. Continue

Added by Alfredo Barrios Jr. on December 11, 2009 at 1:12pm — 2 Comments

Looking for ACF Chefs Who Care

Hello everyone, I need your help--I'm looking for suggestions of ACF chefs who give back during the holiday season. I'm planning on writing a feature for our Web site (http://www.acfchefs.org/Content/NavigationMenu2/About/Media/Features/default.htm) this month. Do you take your family to serve food to the needy during the holidays? Do you volunteer your time or talents in some other way? I know so ma… Continue

Added by Leah Craig on December 10, 2009 at 5:36pm — No Comments

expensive food

i dont understand why when you go to a "fancy" restrunt why the food is so expensive like if i order a shrimp dinner i might if i get lucky get foyr piceces of shrimp whats up with that i want a whole meal not four piceces of so called shrimp and the thing is ill oay $5o for it thats just not right Continue

Added by kourtney nicole sharp on December 10, 2009 at 11:00am — 1 Comment

iPhone App

Any talk of making an app for the iPhone, etc. I am on that more than I am on my computer anymore, and I am sure I am not alone in this area. Just a suggestion. Continue

Added by Brad Scott on December 9, 2009 at 1:22pm — 2 Comments

ACF 2010 Conference

With the nation’s finest culinarians and most influential industry representatives in attendance, the ACF Regional Conferences provide unmatched venues for educational development and more. From start to finish, the American Culinary Federation’s Annual Events Series is the perfect opportunity to Taste Success. “Western Regional Conference Chef Coats ONSALE NOW!” Visit http://acf.newchef.com Continue

Added by Victor Lazo on December 8, 2009 at 12:03pm — No Comments

Jacques BREVERY

Hello Jacques, Janzé, Gilbert et Elizabeth BAUCHER Fête Franco Belge (Astérix et Obelix) Je travaille maintenant à Liège. Quelle coincidence!! Merci de bien vouloir répondre à cet email afin que nous puissions entrer en relation directe. A bientôt je l'espère. Continue

Added by baucher on December 2, 2009 at 11:04pm — 3 Comments

I was most recently asked......

Now ...... do you want to know MY legacy????? I owned nothing but the words and ideas that I shared with others...and gave them up freely to express my feelings and philosophies of my life. As I leave this place and go on to the next I am assured that my words and my actions ... the simple impressions that remain have caused a positive change ( and a smile ) in a few so that they can say of me..... "He had a wonderful imagination." Continue

Added by Earl R. Arrowood, Jr. on December 2, 2009 at 9:35pm — No Comments

saucier

i would like to know from any of you ..how important sauces and soups are in a professional kitchen, like country clubs, hotels and so on ? . I am very interesting of knowing what other chefs think about this subject. Continue

Added by Eva Castanon on November 27, 2009 at 9:23pm — 23 Comments