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Channel: Culinary Arts – We Are Chefs
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National Apprenticeship Week

Twists and turns take Matt Phillips to top of the culinary world By Diane Carroll for Johnson County Community College/ACF Greater Kansas City Chefs Association. Matt Phillips, CSC, recently graduated...

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National Apprenticeship Week

From His Grandmothers’ Kitchens to Bocuse d’OR: Rich Rosendale Shares His Apprenticeship Journey. Raised in Uniontown, Pennsylvania, Rich Rosendale’s love of food and cooking was inspired and nurtured...

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National Apprenticeship Week

From Apprentice to Restaurant Ownership. Colorado Mountain College’s Culinary Arts Institute has a strong track record of graduating accomplished chefs who go out into the world to make their mark. The...

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National Apprenticeship Week: Ashley Kegu

Filed under: Industry News Tagged: Apprenticeship, Culinary Arts, Culinary Education, National Apprenticeship Week, Women Chefs

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Eight Chefs Make Forbes’ 30 Under 30 List

On Jan. 4 Forbes  announced its fifth annual “30 Under 30” list in categories such as tech, finance, arts/entertainment and, most importantly to us, food and drink. This year eight young chefs made the...

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ACF pastry, chefs and students to compete in Southeast Salon

Toques off to the ACF’s Southeast Regional Culinary Salon competitors! This year’s competition will take place at Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia, Jan. 29-31. The...

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Congrats to ACF Southeast Region Competition Winners

Chefs and students from the Southeast competed in the American Culinary Federation (ACF) Southeast Regional Culinary Salon for ACF’s annual regional awards Jan. 30-31 at Le Cordon Bleu College of...

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Congrats to ACF Western Region Competition Winners

Chefs and students from the West gathered at the American Culinary Federation (ACF) Western Regional Culinary Salon to battle it out for ACF’s annual regional awards February 5-7 at The Academy of...

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The Crossroad of Science and Food

Learn more about the culinary trend molecular gastronomy from ChefConnect: Atlanta presenter, David Campbell, CCC, CCE. Why is this topic important for chefs/students/educators to know? How does it fit...

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Toques Off to ACF Northeast Region Competition Winners

Chefs and students from across the Northeast gathered at the American Culinary Federation (ACF) Northeast Regional Culinary Salon to battle it out for ACF’s annual regional awards February 19-21 at...

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Congrats to ACF Central Region Competition Winners

Chefs and students from across the Central region gathered at the American Culinary Federation (ACF) Central Regional Culinary Salon to battle it out for ACF’s annual regional awards March 11-13 at...

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Certification Journey: Carpe Diem

By: Robert Gracey, CC Quite often, folks my age and younger express interest in learning more about the culinary arts and pursuing their interests in cooking and entertaining. I tell them, “Wait no...

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Sullivan U. Emphasizes Hands-On Learning Approach

By Amelia Levin Education is only half the story. Hands-on experience is an important part – if not the most important part – of the culinary game. Knowing this, Sullivan University’s National Center...

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Alaska Seafood: Tradition & Transparency in Good Taste

From fisherman to supplier and chef to diner–we all have a role to play ensuring that sustainable seafood lands on our plate. In Alaska, sustainable seafood is so critical that it is written into the...

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8 Traits of a True Kitchen Professional

By Paul Sorgule, M.S., AAC Escoffier was known to have a temper, but was able to control it by taking a step back, sometimes taking a walk, and really worked to maintain the type of demeanor and...

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Lessons from the Line: How Not to be a Victim of your Own Success

By Adam M. Lamb There have been times in my career when I have been my own worst enemy. “Chef, I can’t keep,” my voice caught in my throat, “I can’t keep doing this.” I practiced the speech in my mind...

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Paella, a Spicy Dish for the Dog Days of Summer

By Daniel Pliska, CEC, AAC Prepared with rice, peppers, onions, tomatoes and saffron, Paella is meal for those who enjoy spicy flavorful food and originally comes from southern Spain. This once humble...

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The Value of Intrapreneurship and Loyalty

By Paul Sorgule, M.S., AAC There is no question that as a cook moves toward the career goal of chef, he or she will need to transition to different properties along the way. Every employer understands...

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