American Culinary Federation (ACF) is the largest professional chefs' organization in North America....
July 11, 2009 to July 14, 2009 – Orlando World Center Marriott
July 31, 2009 to August 1, 2009 – Radisson Hotel Downtown Market Square
August 10, 2009 from 6pm to 9pm – Arizona Broadway Theater
September 21, 2009 all day – Pecan Grove Plantaition Country Club
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Posted by joshuah allen jones on July 6, 2009 at 7:54pm
Posted by Gary L. Mortensen on July 5, 2009 at 8:30pm
Posted by Chef Amanda Hulver on July 4, 2009 at 12:30am
Posted by joshuah allen jones on June 29, 2009 at 11:30pm — 1 Comment
Posted by Heidi Woodruff on June 29, 2009 at 1:56pm
Can someone tell me the address you are supposed to put on the group address on the "add a group" page? It seems everytime I put the address of the group I get a message that says, "no spaces or nu...
Started by Manny J. Delgado, CEC, CCE, MCFE in Kitchen Sink. Last reply by KB3 1 day ago.
To all my fellow chefs out there, I'm hoping that someone can give me some help on this small recipe snag. I've been given the task of preparing a Fraisir Torte for part of my baking class. The rec...
Started by Mark Woodland in Kitchen Sink. Last reply by David Goldberg Jul 6.
I have been in the food service industry for over 1o years and I found that one of the biggest challenges a Chef has to face everyday is thier fear of failure and disapointing thier client. Our fie...
Started by Chef Amanda Hulver in Continuing Education for Culinary Professionals Jul 4.
We've setup a news group specifically for professional chefs at NewsforWhatYouDo.com Newsforwhatyoudo is a new type of news / feed reader that lets you discover, read, and discuss news with others...
Started by Logan Henriquez in Continuing Education for Culinary Professionals Jun 24.
I have a couple of stevia plants, very small now but how and when can you harvest them to make this new sugar.
Started by Paul Patterson in Organic/Green/Sustainable/Local Jun 23.
Hello, I want to tell you about a great new resource called "Book of Cooks": http://www.bookofcooks.com . It’s free to join and basically what it does is it allows clients to easily meet up with c...
Started by Julian in Continuing Education for Culinary Professionals Jun 22.
I am currently recruiting for a Corporate Executive Chef opening with a client in the Pacific Northwest. The company is a manufacturer of both fresh and prepared foods with distribution in 30+ U.S....
Tagged: Corporate, Chef, Executive
Started by Eric Martin in Labor/Business management. Last reply by Allan Hodnett Jun 28.
Congratulations to the new set of officers at the national ACF offices. A HUGE THANK YOU to all who ran, stimulated discussions and participated in taking the ACF to higher levels. Let us all suppo...
Started by Ray L Duey, CEC in Kitchen Sink. Last reply by Elizabeth A. Baase, CEC, AAC Jun 21.
Am I suppose to roasted the bones and vegetables first before cooking chicken stock? IT has so many versions out there. I am trying to pass ACF practical exam
Started by Jessica Mock in Continuing Education for Culinary Professionals. Last reply by Chris Jul 7.
I need help! Im at a stand still in my career. I have worked my way through the kitchen from prep cook, to panty, and now I have been a lead cook for awhile. I am really great at all stations on th...
Started by Celisse Rodriguez in Chef to Chef. Last reply by Paul Patterson Jun 14.
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