We Are Chefs

We Are Chefs

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

Latest Activity

John Bell and Rich Hoffman are now friends
10 minutes ago
15 minutes ago
Rich Hoffman is now friends with Jeffrey Rotz and Scott Craig
17 minutes ago
42 minutes ago
1 hour ago
Bruce Clarke updated their profile
1 hour ago
Open forum for all ACF chefs in the Southeast Region. Building communication between ACF members in the SER.
1 hour ago
Chef Nathan, While you made several good points one seems to be a little concerning. When you wrote "Judging others is a slipperly slope, Having expectations is the surest way to have disapointment." It's not judging a person because they can or ca…
2 hours ago
 

We Are Chefs social network

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.

Forum

Eva Castanon

i thought english was required in any USA job .. 14 Replies

i am from venezuela . i dont speak perfect english and I am aware of it ; however i did what i could to learn english in less than a year that i got here . why are they people in our kitchen that we…

Started by Eva Castanon in Continuing Education for Culinary Professionals. Last reply by Mark Webster, CEC, CCE 2 hours ago.

ashley nicole austsin

Work or College after high school???????? 2 Replies

What is it that you want to do after high school? I plan to learn as much as i can in high school then go to Johnson and Wales Denver, Colorado. I want to master in Baking and Pastry Arts and Culinar…

Started by ashley nicole austsin in Continuing Education for Culinary Professionals. Last reply by Mark Webster, CEC, CCE 1 day ago.

Bonny Hayes

Hollandaise made with bacon fat help 18 Replies

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 william Lofton Dec 16.

Eva Castanon

how is it in your kitchen? 2 Replies

I worked in 3 to 4 kitchens . All of them have good and bad things. I worked in one where the front of the house staff was amazing ..they knew about food and wine , they sell all the specials every n…

Started by Eva Castanon in Continuing Education for Culinary Professionals. Last reply by Eva Castanon Dec 13.

Lisa Shock, CPC

Artisan/Classic Cocktails in Phoenix/Scottsdale ?

I have a friend coming to visit and I'm looking for recommendations for any bars in the area that specialize in high-end, classic style (I don't know what to call it, I actually hate the term artisan…

Tagged: craft, artisan, juice, mixology, bartending

Started by Lisa Shock, CPC in Chef to Chef Dec 11.

Leah Craig

ACF Needs Your Help—Looking for a Chef for Dr. Oz Show 2 Replies

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. Last reply by Leah Craig Dec 10.

Victor Lazo

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 star…

Tagged: albuquerque, logo, acf, western, regional

Started by Victor Lazo in Favorite Tools Dec 8.

Sharon Van Meter

Win a Trip to Australia !

Clean Seas Tuna Ltd., in partnership with the Milestone Culinary Arts Center of Dallas, invites you to submit an original recipe using raw, cooked, or smoked preparations of Cleanseas Yellowtail King…

Tagged: Kingfish, competition, seafood, sustainable

Started by Sharon Van Meter in Culinary Competitons Dec 7.

Jesse Parker

To be young again.... 3 Replies

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 happ…

Started by Jesse Parker in Continuing Education for Culinary Professionals. Last reply by Derrick Menchaca Dec 7.

Gary McAlister

Chef Manager Position (Kurdistan) 2 Replies

We are currently looking for a Head Chef Manager to work in the accomodation are of a LPG plant. The Objective of the role is to: * To maintain the smooth running of the kitchen operation including…

Started by Gary McAlister in Labor/Business management. Last reply by Will Standage Dec 4.

Photos

Loading…

Blog Posts

ChefBlogDigest

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

Posted by ChefBlogDigest on December 20, 2009 at 9:37am

Jeffrey J Kingman

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

Posted by Jeffrey J Kingman on December 19, 2009 at 6:51pm

Dawn Spranger

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

Posted by Dawn Spranger on December 15, 2009 at 1:15pm

Alfredo Barrios Jr.

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.

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

Leah Craig

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

Posted by Leah Craig on December 10, 2009 at 5:36pm

kourtney nicole sharp

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

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

 
 

© 2009   Created by ACFChefs

Badges  |  Report an Issue  |  Privacy  |  Terms of Service