American Culinary Federation (ACF) is the largest professional chefs' organization in North America....
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November 15, 2009 all day – Lovers and Greenville by Borders and Central Market
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
Added by Seiya nakano
Added by Seiya nakano
Added by Michael R. Fahey
Added by CHEF RAJESH ABRAHAM
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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 1 day ago.
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 4 hours ago.
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 Oct 30.
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.
The Wii Mommies would like to extend their welcome to Dr.Kristi Funk, a board-certified surgical breast specialist and an expert in minimally-invasive diagnostic and treatment methods for all types...
Started by Amy Domestico in Continuing Education for Culinary Professionals Oct 29.
Tonight I had the biggest craving for salsa that I've ever had. My first instinct was to buy a jar of salsa. Tostitos Chunky, if you want to get specific. However, I was in one of those moods. Yes,...
Started by Justin in Chef to Chef. Last reply by Isaac Vargas Nov 3.
Hello Chefs, My name is Erica Lattimore. I'm currently a CC who serves on ACF's Certification Commission. I've been given the opportunity to write an article in the National Culinary Review for th...
Tagged: greatly, appreciated!!, be, will, input
Started by Erica Lattimore in Continuing Education for Culinary Professionals. Last reply by Erica Lattimore Nov 3.
please see attached link if you are interested
Tagged: http://www.delmar.edu/news....
Started by Mark D Carpenter MBA CEC in In The Sweet Kitchen Oct 8.
eum...can u tell me tips good carving.. i want to develop these skill to my fun.because at firs i try it and i success.but in second time it getting bad.. so if u have tips or web address maybe......
Started by Jaka Prima Ramadhan in Continuing Education for Culinary Professionals. Last reply by Daniel Kangiser Nov 3.
Posted by Gerald Anthony James on November 9, 2009 at 9:25am
Posted by Heidi Woodruff on November 7, 2009 at 11:37pm
Posted by Leah Craig on November 5, 2009 at 6:22pm
Posted by ChefWalt on November 4, 2009 at 11:01pm
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