American Culinary Federation (ACF) is the largest professional chefs' organization in North America....
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November 18, 2009 at 6pm to November 30, 2009 at 7pm – bravo tv
December 3, 2009 from 7pm to 8pm – PRC Library
December 14, 2009 from 6:30pm to 9pm – Exeter House
February 6, 2010 to February 8, 2010 – Hyatt Regency Albuquerque
March 23, 2010 at 9am to March 26, 2010 at 5pm – Atlanta Georgia
March 26, 2010 to March 28, 2010 – Indianapolis Marriott Downtown
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Added by Seiya nakano
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If you could have any item related to the culinary arts, what would it be? Give me the big, the small, and the ingredients. For example, being the Newby I am I might want Fleur De Sel, Truffle oil...
Started by Bonny Hayes in Continuing Education for Culinary Professionals 23 hours ago.
Hi everyone, I know this technically isn't the best place to post this, but I am looking for Professional Chefs to answer a few questions. I am looking to gather information for a project. It would...
Started by Evan Vossen in Chef to Chef. Last reply by Evan Vossen 23 hours ago.
What would a Hollandaise sauce made with bacon fat be called? Please help. I am trying to use this on Sunday brunch tomorrow but can't find a name.
Tagged: bacon, sauce, hollandaise
Started by Bonny Hayes in Chef to Chef. Last reply by Mathieu Belzile 7 hours ago.
Looking for chefs, who want to make some extra money $15hr, must have transportation carpitella3@hotmail.com
Started by Carpitella III in Chef to Chef Nov 14.
The Myrtle Beach chapter is having a C1 cake competition in February at the US Foodservice show. While we are familiar with hot foods competitions, we have never had a cake category before. I have...
Tagged: myrtle, beach, acf, competition, cake
Started by Becky Billingsley in Culinary Competitons Nov 13.
I have been thinking for days what i would want to prepare for my friend(s) for christmas(christmas being my best holiday of the year), but i am yet to figure it out.For sure,one of the things i wo...
Started by Ajoke Azeez in In The Sweet Kitchen. Last reply by Ajoke Azeez Nov 12.
Hello everyone, ACF needs your help! We are looking for a chef who loves salt to be on the Dr. Oz Show in NYC. Do you, or another ACF chef you know, love salt… probably too much? The Dr. Oz Show...
Tagged: Communications, Oz, Dr., TV
Started by Leah Craig in Chef to Chef Nov 5.
I got the thing no chef would want!Thats written up for stupid crap,but I'll own it for now! My manager had a cashier (co worker) sign it as a witness she is below me.Can I fight this have this man...
Started by charles schulman in Chef to Chef. Last reply by charles schulman Nov 21.
So this is for you great, older chefs out there. Those CMCs', CECs', MCPCs', ect... that are at or past the "mid point" in their careers as masters of their craft. There is no doubt that you are ha...
Started by Jesse Parker in Continuing Education for Culinary Professionals. Last reply by Lou Woods, CEC, CCA Nov 21.
Chef Marek (Mark) Widomski offers fabulous courses in Old Polilsh cuisine and Mo-Po or modern Polish cuisine. He and his staff of gourmet chefs are bilingual. I visited his school on a recent culin...
Tagged: Rolek, Eastern, European, foods, Barbara
Started by Barbara Rolek in Continuing Education for Culinary Professionals Oct 30.
Posted by Leah Craig on November 24, 2009 at 9:20am
Posted by Chef Ferdinand Johnson on November 24, 2009 at 12:30am
Posted by James A Williams, CC on November 18, 2009 at 9:36am
Posted by Shari Mereness on November 17, 2009 at 12:25am
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