American Culinary Federation http://www.acfchefs.org/ American Culinary Federation (ACF) is the largest professional chefs' organization in North America. en-us 2024 American Culinary Federation American Culinary Federation http://www.acfchefs.org/ https://www.acfchefs.org/image/framework/footer/email_logo.jpg 150 127 Ingredient of the Month (August 2024) - Fish Sauce Wed, 31 Jul 2024 17:41:00 -0500 https://www.acfchefs.org/IotM/ IotM

August 2024 - Fish Sauce

Fish sauce, made from fermented fish and salt, is a savory condiment deeply rooted in Southeast Asian cuisine. Through expanded trade routes and cultural exchanges, it has transcended its regional origins, gaining popularity across shores for its rich umami flavor. Today, it’s a cornerstone of traditional Southeast Asian cooking and a versatile favorite among chefs. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - July/August 2024 Tue, 9 Jul 2024 16:02:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
Culinary Athletes
For our 2024 ACF trend The Whole Chef, these ACF chefs talk about their diet and exercise regimens that help them perform in kitchens and competitions.

Contents:
  • President’s Message: As we find ourselves swiftly moving through 2024, I’m amazed at how much ground we’ve covered and how far we’ve come.
  • News Bites:
    • Know Before You Go
    • Competition Corner
    • ACF Staff Spotlight
    • ACF National Awards
    • In Memoriam
    • Salut
  • Thank you to our 2024 ACF National Convention sponsors!
  • Trends: 2024 ACF Trends. Introducing our July and August trends, part of ACF’s first-ever Trends Report launched this year.
  • Management: Thanks, Chat! Unleashing Your Culinary Creativity With ChatGPT and AI.
  • Main Course: Stocking Your Global Pantry. Trending sauces, spices, pastes and condiments from around the world.
  • On the Side: Dissecting the Dish. Yukhoe (Korean Seasoned Beef) With Gojuchang Mustard Sauce.

  • Classical vs. Modern: classic poulet sauté à la Catalane vs. a modern take on poulet sauté à la Catalane.
  • Health: Chef Fuel. A registered dietitian shares tips for chefs to stay nourished through marathon kitchen sessions.
  • Chef-to-Chef: Competition Fever. Two ACF chefs share what goes into hosting two large-scale events back to back.
  • ACF Chef Profile: ACF Chef Michael Stamets, CEC.
  • Pastry: A Greener Chocolate. How chocolatiers and pastry chefs can source sustainably and help improve the environmental impact of this global product.
  • Chapter Close-Up: ACF Washington State Chefs Association WA013. The Washington State Chefs Association chapter of the American Culinary Federation is a study in membership contrasts.
  • Segment Spotlight: American Independence. The highs, lows and rewards of owning and operating indie restaurants today.
  • NCR Quiz: July/August 2024
]]> Ingredient of the Month (July 2024) - Corn Tortilla Fri, 5 Jul 2024 12:25:00 -0500 https://www.acfchefs.org/IotM/ IotM

July 2024 - Corn Tortilla

For centuries, thin corn cakes have been integral to Mesoamerican culture. The term “tortilla” originates from Spanish, combining “torta” (cake) and “illa” (little). Dating back to around 10,000 BC, a resourceful Mayan peasant first crafted corn tortillas for a hungry king. Since then, they have evolved into an enduring culinary tradition across many cultures. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (June 2024) - Asian Noodles Thu, 30 May 2024 15:43:00 -0500 https://www.acfchefs.org/IotM/ IotM

June 2024 - Asian Noodles

With a history spanning over 4,000 years, the origins of Asian noodles can be traced back to ancient China during the Han dynasty. Flourishing during the Tang dynasty due to Chinese immigrants spreading across regions, noodles became a culinary staple from East to West. Presently, Asian noodles undergo continuous evolution, embracing health-conscious options and even a renewed interest in traditional, artisanal noodle-making techniques. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - May/June 2024 Wed, 1 May 2024 16:55:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
ACF 2024 Convention Preview
A look at the agenda and speakers lined up for this year’s convention, held July 14–17 at the Phoenix Convention Center in Arizona.
Behind the Front Lines
For Military Appreciation Month, ACF chefs from different branches of the U.S. military talk about their work and experiences; plus, a wrap-up of the annual Joint Culinary Training Exercise.

Contents:
  • President’s Message: It is with great pleasure that I introduce this issue featuring military chefs for Military Appreciation Month in May.
  • News Bites:
    • Register for the 2024 ACFEF Baron H. Galand Culinary Knowledge Bowl
    • Chef & Child Day of Service at Convention
    • Read This!
    • In Memoriam
    • Welcome Back to the Table
    • Competition Corner
    • ACF MasterCraft Culinary Educator Summit
    • Salut
    • ACF Staff Spotlight
    • 2024 American Academy of Chefs and Honorary AAC Candidates for Induction
  • 2024 ACF National Convention Preview
  • Trends: 2024 ACF Trends. Introducing our May and June trends, part of ACF’s first-ever Trends Report launched this year.
  • Management: The Enduring Appeal of Food Trucks. These restaurants on wheels offer remarkable opportunities for low-barrier entry and culinary innovation.
  • Sponsored Content: Ramen’s Rise and the Case for Building Flavor With Intention. Ten years ago, most people thought of ramen as an affordable instant snack purchased from their local grocery store. Today, ramen is considered a gourmet menu item for chefs all over the world.
  • Main Course: Risk It for the Brisket. A new generation of chefs is taking barbecue in new and exciting directions.
  • On the Side: Stepped Up Seafood. How to dry-age tuna steaks like wagyu.

  • Classical vs. Modern: classic gâteau St.-Honoré vs. a modern take on gâteau St.-Honoré.
  • Health: Mental Health Today. Steps you can take right now to improve health and well-being for yourself and staff.
  • Chef-to-Chef: Why to Certify. Reasons why students and aspiring chefs should consider ACF certifications from a culinary educator’s viewpoint.
  • ACF Chef Profile: The 2023 ACF Student Chef Winners.
  • Pastry: Concha. A deep dive on how one ACF pastry chef prepares this Latin American breakfast fave.
  • Chapter Close-Up: ACF Chefs of Charlotte NC011. The ACF Chefs of Charlotte chapter doesn’t have meetings.
  • Sponsored Content: Pans of Steel. A conversation with an ACF chef/instructor about his favorite pans.
  • Segment Spotlight: Memorable Meals. Country club chefs strive to provide top ingredients, menus and presentations.
  • NCR Quiz: May/June 2024
]]> Ingredient of the Month (May 2024) - Pork Tue, 30 Apr 2024 11:19:00 -0500 https://www.acfchefs.org/IotM/ IotM

May 2024 - Pork

Originating in Asia, pigs reached the Americas during Columbus’s second voyage, leaving a lasting presence in a region previously void of large, domesticated animals. Known for prolific breeding, female pigs, or sows, birth up to 15 piglets each year, reaching maturity in a mere six months. As natural omnivores, pigs adeptly transform their diverse diet into flavorful meat, earning them the affectionate moniker “nature’s consummate garbage disposal.” Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (April 2024) - Culinary Cannabis Fri, 29 Mar 2024 12:09:00 -0500 https://www.acfchefs.org/IotM/ IotM

April 2024 - Culinary Cannabis

Amidst increasing acceptance and legalization in select US states, chefs are pioneering new concepts in the cutting-edge world of culinary cannabis. Originally rooted in diverse cultures, the integration of cannabis in the kitchen has since evolved into the harnessing of its psychoactive and non-psychoactive compounds to create a unique interplay of tastes, smells, and effects in a wide range of recipes. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - March/April 2024 Wed, 28 Feb 2024 17:34:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
ACF Trends
March’s trend, Food as Medicine, references the rise of culinary medicine; April’s trend, “Higher” Cuisine refers to cooking with cannabis, an ACF specialized certificate.
Next Gen Apprenticeships
Apprenticeships, one of the pillars of the ACFEF, are on the rise. Plus, ACF Chef Paul Sorgule, AAC®, talks about the importance of these hands-on opportunities.

Contents:
  • President’s Message: As we traverse the culinary landscape, our commitment to excellence and innovation remains steadfast. This issue, in particular, holds a special place in our hearts as we explore the intersection of culinary arts and health, coinciding with the celebration of National Nutrition Month throughout March.
  • News Bites:
    • ACF Culinary Team USA Shines at Culinary Olympics
    • 2024 National Convention in Phoenix
    • Enter This!
    • Welcome Back to the Table
    • Apply to Compete in the 2024 ACF Knowledge Bowl
    • Competition Corner
    • ACF Staff Spotlight
    • In Memoriam
    • Industry Events Calendar
    • The Niagara Falls Culinary Institute at the SUNY Niagara County
    • Salut
  • Management: Speed Scratch. How ACF Chefs are teaching and implementing these production techniques at Westmoreland County Community College.
  • Sponsored Content: My Journey to Understand the Possibilities of Umami. I was that chef. I doubted the existence of umami.
  • Main Course: It Starts With the Soil. Regenerative agriculture meets climate-friendly cuisine for the good of the globe and our bodies.
  • On the Side: A Budding Business. This ACF-accredited college is pioneering the path for cooking with cannabis.

  • Classical vs. Modern: classic frog legs vs. a modern take on frog legs.
  • Health: Fruit Forward. New ways to incorporate nutrient-dense fruits into savory dishes.
  • Chef-to-Chef: Why Chefs Should Care About Culinary Medicine. As a professional chef for 46 years since graduating from the Culinary Institute of America in 1977 and still working full time, self-care is incredibly important to me.
  • ACF Chef Profile: ACF Chef Rebecca Freeman, CEPC.
  • Pastry: Masters of the Tart. Two pastry chefs share their tips and flavor ideas for making these tasty treats.
  • Chapter Close-Up: The ACF Chefs de Cuisine Association of California Los Angeles CA013. Celebrating 100 Years.
  • Segment Spotlight: The Wow Factor. Chefs are bringing culinary innovation and excitement to fast-growing senior living communities.
  • NCR Quiz: March/April 2024
]]> Ingredient of the Month (March 2024) - Seitan Mon, 26 Feb 2024 11:25:00 -0500 https://www.acfchefs.org/IotM/ IotM

March 2024 - Seitan

Seitan (“say-tan”), also known as wheat meat or wheat gluten, has a rich history dating back to the 6th century, deeply rooted in East Asian cultures. Its popularity has grown beyond East Asia to the West, becoming a staple in grocery stores and restaurants and reflects the broad cultural shift towards plant-based eating and the exploration of alternatives to traditional meat sources. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (February 2024) - Chocolate Wed, 31 Jan 2024 09:35:00 -0500 https://www.acfchefs.org/IotM/ IotM

February 2024 - Chocolate

From ancient civilizations’ ceremonial use to Europe’s evolution of the sweet treat, the cultivation of the cacao tree and the ensuing final product produced from the harvested cocoa beans, chocolate and its continuous transformation by chocolatiers has captured the hearts of chocolate lovers worldwide. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (January 2024) - Potatoes Thu, 28 Dec 2023 11:50:00 -0500 https://www.acfchefs.org/IotM/ IotM

January 2024 - Potatoes

Embarking on a journey spanning over 7,000 years, the humble potato has transformed itself into a pivotal role of cuisines throughout the globe. From initial skepticism to the transformative influence of a US President, explore the story of this versatile tuber that has since become a culinary essential loved by chefs and home cooks alike. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - January/February 2024 Wed, 20 Dec 2023 17:34:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
2024 Trends
Introducing ACF’s first-ever trends report, condensed here as a summary of what to expect in 2024, along with a look at the first monthly trend in our series—comfort food.
Celebrating 95 Years of ACF History
A snapshot of 95 years of ACF history in timeline form. Plus, an article by ACF Chef Paul Sorgule, AAC®, on the lasting impact of Chef Auguste Escoffier.

Contents:
  • President’s Message: As we embark on a new year, I want to extend my warmest wishes for a Happy New Year, hoping that 2024 brings prosperity, success and boundless culinary creativity your way.
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • 2024 IKA/Culinary Olympics
    • ACF Online Learning Center
    • Career Center
    • New ACF Military Task Force
    • International Chefs Day
    • Apply to Compete in the 2024 ACF Knowledge Bowl
    • Competition Corner
    • Congratulations to the following gold medal winners from recent ACF-sanctioned regional competitions!
    • Salut
  • Sponsored Content: Harnessing Umami. The Essence of Deliciousness and Versatility.
  • Main Course: Global Comfort. A look at three dishes from around the world gaining traction on U.S. menus.
  • Management: Corporate Cooking. A Day in the Life of a B&I Chef.
  • Classical vs. Modern: classic sole à l’andalouse vs. a modern take on sole à l’andalouse.
  • Health: For the Kids. These ACF Chefs are feeding healthy food to future generations.
  • Chef-to-Chef: A Look Back. The importance of understanding, respecting and appreciating our history.
  • ACF Chef Profile: ACF Chef Tony Le, CEC.
  • Pastry: Chocolate Fever. An ACF Pastry Chef and ACF Culinary Team USA advisor talks shop about owning her own chocolate business.
  • Chapter Close-Up: ACF of Greater Buffalo New York NY061. The ACF Greater Buffalo Chapter is known for celebrating its youth—many of its fundraisers are focused on scholarships for students who will be pursuing careers in the culinary arts. Even more symbolic of its focus on youth is the fact that its president, ACF Chef Phoebe Beiter, CCC, is one of the youngest presidents of any ACF chapter in the country at just 23 years of age.
  • Segment Spotlight: Creative Catering. Three chefs discuss the benefits and trends when catering to today’s customers.
  • NCR Quiz: January/February 2024
]]> Ingredient of the Month (December 2023) - Rosemary Wed, 29 Nov 2023 10:40:00 -0500 https://www.acfchefs.org/IotM/ IotM

December 2023 - Rosemary

Rosemary boasts a rich history, dating back to ancient civilizations who revered it for its medicinal and sacred properties. Indigenous to the Mediterranean region, rosemary has adapted across a significant portion of Europe and is a common resident of gardens in temperate climates. Throughout history, rosemary’s aromatic allure has woven it into rituals, folklore, and cuisines, making it a symbol of significance to this day for both gardeners and chefs. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - November/December 2023 Tue, 31 Oct 2023 11:58:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
Chapters Supporting Chapters
This grassroots effort began with just a few ACF members, but it’s become a new Task Force for chefs helping chefs—with events, meetups, membership recruitment and more.

Contents:
  • President’s Message: As we approach the holiday season, I want to take a moment to reflect on the importance of family, friends and the spirit of giving that defines this time of year.
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • 2024 National Convention in Phoenix
    • ACF MasterCraft Summit Series
    • National Apprenticeship Week in November
    • 2024 Awards Applications
    • ACF Sustainability Corner
    • ACF Nominations and Elections Committee
    • In Memoriam
    • Read This!
    • Download the ACF App!
    • Salut
  • Management: Opening Day. How a busy ACF Chef and ACF Culinary Team USA member opened his first restaurant.
  • Chapter Close-Up: ACF Monterey Bay Chapter CA083. As president of the ACF Monterey Bay Chapter in California, ACF Chef Jacques Wilson, CEC, AAC, believes strongly not only in helping current chefs thrive but also in attracting and nurturing to-be chefs as well.
  • Chef-to-Chef: Open Season. How to Safely Harvest and Handle Venison From the Field to the Table.
  • Main Course: From Pasture to Plate. How American sheep farmers are grazing for a greener, more delicious tomorrow.
  • On the Side: Dissecting the Dish. How one ACF Chef thinks through high-volume, fine-dining plating.
  • Classical vs. Modern: classic duck confit and risotto vs. a modern take on duck confit and risotto.
  • Health: School Food Makeover. How one ACF Chef is changing minds and mindsets about the quality of today’s school meals.
  • Segment Spotlight: Getting Personal. A Day in the Life of a Private Chef.
  • ACF Chef Profile: L. Fernando Mojica, CEC, AAC.
  • Special Report: ACF Culinary Team USA Update. We’re only a few months away from the 2024 IKA Culinary Olympics in Stuttgart, Germany!
  • Digestif: ’Tis the Season. 5 Holiday Questions for ACF National President René J. Marquis, CEC, CCE, CCA, AAC.
  • Pastry: Making it Work. Creating craveable pastries with limited time, space and heat.
  • NCR Quiz: November/December 2023
]]> Ingredient of the Month (November 2023) - Olives Fri, 27 Oct 2023 10:44:00 -0500 https://www.acfchefs.org/IotM/ IotM

November 2023 - Olives

Olive trees and their fruit, known as olives, have immense history and cultural significance, particularly within Mediterranean regions. With their origins thought to be intertwined with the Mediterranean basin, particularly within the “Fertile Crescent,” which encompasses contemporary Greece, Turkey, and Syria, olives and their derivatives today command a worldwide market and makeup diverse culinary traditions across the globe. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (October 2023) - Pumpkin Wed, 27 Sep 2023 15:16:00 -0500 https://www.acfchefs.org/IotM/ IotM

October 2023 - Pumpkin

The pumpkin, known scientifically as Cucurbita pepo, stands as a widely cherished and versatile fruit within the gourd family, Cucurbitaceae. Revered across the globe, it captivates with its culinary, decorative, and nutritional prowess. From the iconic Thanksgiving pie to the aromatic pumpkin spice lattes and the whimsical Halloween jack-o’-lanterns, the pumpkin reigns as an enduring emblem of American tradition. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - September/October 2023 Fri, 22 Sep 2023 18:23:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
2023 ACF National Convention: A Recap
Take a look at the photos and award winners from this year’s event.
Sizzle for Students
It’s the start of the school year; we’re turning our attention to culinary educators and how they’re preparing their students for the future and involving them in community outreach.

Contents:
  • President’s Message: I am honored and humbled to be the first military chef to hold the esteemed position of ACF National President.
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • ACF MasterCraft Summit Series
    • Childhood Nutrition Day is Oct. 16
    • International Chefs Day is Oct. 20
    • ACF Sustainability Corner
    • Salut
  • Management: Managing Expectations & The Unexpected. ACF Chefs have to prepare their staff and their operations today for future pivots.
  • Chapter Close-Up: ACF Minneapolis Chapter Chef’s Chapter MN012. A decades-long legacy with an eye to the future.
  • Main Course: Viva la Independencia. On Sept. 16, 1820, just a few weeks after Spain withdrew from colonial Mexico after an 11-year war, a priest named Father Hidalgo from a pro-independence group stood in a town square and shouted out the “Grito de Dolores” calling for the end of Spanish rule, for racial equality and for redistribution of land.
  • On the Side: Filipino Fusions. This Filipino chef reaches for familiar ingredients to showcase dishes from his heritage.
  • Classical vs. Modern: classic eggs benedict vs. a modern take on eggs benedict.
  • Chef-to-Chef: A Day in the Life of an Air Force Chef Consultant. ACF Chef William A. Colella CEC, CCA, senior executive chef, Aramark/USAF portfolio.
  • Health: Koji: the Umami Golden Ticket. ACF Chefs are working with this age-old ferment to add both flavor and nutrition to dishes.
  • Segment Spotlight: Living the Good Life. Research and development chefs talk about the benefits and challenges of the job they love.
  • ACF Chef Profile: ACF Chef Andy Chlebana.
  • Pastry: Pastry Ed. ACF baking/pastry instructors are focusing on multimedia and expanded career opportunities to ready their students.
  • NCR Quiz: September/October 2023
]]> Ingredient of the Month (September 2023) - Rice Mon, 28 Aug 2023 11:14:00 -0500 https://www.acfchefs.org/IotM/ IotM

September 2023 - Rice

Rice stands as an exceptionally versatile and economical ingredient, lending itself to a diverse array of both savory and sweet culinary creations. Its enduring and captivating journey traces back thousands of years, weaving through numerous cultures. Presently, rice holds a vital role as a staple food, with approximately half of the global population relying heavily on this essential crop. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (August 2023) - Almonds Mon, 31 Jul 2023 13:27:00 -0500 https://www.acfchefs.org/IotM/ IotM

August 2023 - Almonds

Ever wonder why the pit and seed inside of a peach resembles an almond? It’s because they’re related! Culinarily referred to as a nut, almonds are botanically classified as a drupe along with apricots, peaches, and cherries. Now the most exported crop in California with 1.3 million tons produced in 2021–2022, almonds are one of the most versatile nuts used in the kitchen. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - July/August 2023 Thu, 6 Jul 2023 16:57:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
New Orleans Stories
Snippets shared by ACF Chefs and others living, loving and working in ACF’s 2023 convention city paint a picture of this food-focused, musical destination with its rich history and exciting future.

Contents:
  • President’s Message: We’re only a couple months away from the 2023 ACF National Convention!
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • Countdown to NOLA!
    • Download the ACF Chefs mobile app today!
    • ACF MasterCraft Summit Series
    • Salut
    • Congrats to the Membership Drive Winners!
    • AAC Dinner and Luncheon
    • Competitions and Awards
    • ACF Sustainability Corner
    • Introducing the ACF National President-Elect and Board of Directors to be Inducted at Convention
    • In Memoriam
  • Management: Automation Nation. Foodservice consultants detail how to save on labor costs with the latest equipment.
  • Chapter Close-Up: ACF New Orleans Chapter LA012. The ACF New Orleans chapter was founded in 1972 under the name Les Chefs des Cuisine de la Louisiana and transitioned to become part of the ACF in 1982.
  • Chef-to-Chef: For the Love of Oysters (and Why They Matter So Much).
  • Main Course: Us Up North. Lesser known than the Creole and Cajun dishes of NOLA, this regional cuisine’s an important part of Southern foodways.
  • On the Side: Culinary Royalty. The rising star at Commander’s Palace leads the legendary restaurant into the future.
  • Classical vs. Modern: classic red beans and rice vs. a modern take on red beans and rice.
  • Health: Keeping Joy on the Plate. Dietitians help chefs balance nutrition and health with good taste and flavor.
  • Segment Spotlight: Big Easy Branches Out. New Orleans chefs are pushing the boundaries when it comes to new riffs on traditional favorites.
  • ACF Chef Profile: ACF Chef Amy Sins.
  • Pastry: Sweetness of the South. Exploring the decadent cakes of New Orleans.
  • At the Bar: Sazeracs to Sipsmiths. Classic and modern cocktails in New Orleans’ vibrant bar scene.
  • NCR Quiz: July/August 2023
]]> Ingredient of the Month (July 2023) - Corn Mon, 26 Jun 2023 11:33:00 -0500 https://www.acfchefs.org/IotM/ IotM

July 2023 - Corn

As one of the world’s most important crops, corn has been farmed for thousands of years. Originally not existing in the wild, corn was first domesticated over 10,000 years ago. Through centuries of crossbreeding its earliest ancestor, known as teosinte, native civilizations in present-day Mexico transformed the crop into the sweet, tender corn we use today. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (June 2023) - Lobsters Tue, 30 May 2023 10:57:00 -0500 https://www.acfchefs.org/IotM/ IotM

June 2023 - Lobsters

Once considered a “poor man’s food” and despised by many, the popularity of lobster has since exploded with the average yearly harvest topping over 100 million pounds. Whether the tender, sweet meat is served as a standalone dish or used in soups, pastas and spreads, lobster is rich in protein, omega-3 fatty acids, vitamins and minerals. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - May/June 2023 Thu, 27 Apr 2023 16:19:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Story:
Aloha From Hawaii
The allure and beauty of Hawaiian cuisine comes from its surroundings and people. Here’s a closer look at this regional American cuisine blending multiple cultures.

Contents:
  • President’s Message: We’re only a couple months away from the 2023 ACF National Convention!
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • Congrats to everyone who participated in the ACF National Qualifier Competitions!
    • U.S. State Department Visit
    • Salut
    • ACF Sustainability Corner
  • Management: Save Haven. A chef’s guide to commercial kitchen security.
  • Chapter Close-Up: ACF Four Corners Chapter NM073. The height of the COVID-19 pandemic certainly wasn’t the most opportune of times to start a new ACF chapter.
  • Main Course: The Taste of Freedom. Celebrating Juneteenth’s culinary traditions.
  • On the Side: Cocktails + Cheese. This duo works just as well as wine to bring interest to food and beverage menus.
  • Classical vs. Modern: a classic paella vs. a modern take on paella.
  • Health: Supporting Sobriety. Ben’s Friends continues its growth nationwide to help hospitality workers suffering from addictions.
  • Segment Spotlight: Bringing Back Banquets. Club and resort chefs are putting a renewed focus on this important piece of the pie.
  • ACF Chef Profile: ACF Chef Jack Birren, CEC.
  • Pastry: Ice to Flame. The magic of baked Alaska.
  • See You in NOLA: 2023 ACF National Convention Preview.
  • NCR Quiz: May/June 2023
]]> Ingredient of the Month (May 2023) - Gouda Thu, 27 Apr 2023 14:52:00 -0500 https://www.acfchefs.org/IotM/ IotM

May 2023 - Gouda

Originally named for the town it was traded in and not where it was discovered or produced, Gouda is a semi-soft cheese with a mild flavor, creamy texture and pale ivory color. Available in both young and mature forms, Gouda has been a Netherlands staple since the 12th century and has since become a timeless classic enjoyed around the world. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (April 2023) - Turmeric Wed, 29 Mar 2023 15:28:00 -0500 https://www.acfchefs.org/IotM/ IotM

April 2023 - Turmeric

Thriving in the hot and wet climate of the tropics, turmeric is not a root but a rhizome that has a deep orange-yellow color and yields a slightly bitter, peppery flavor when used in the kitchen. Since its discovery, turmeric has had deep ties not only to the kitchen but also in medicine and religion. Thousands of years later, chefs are still utilizing its flavor and coloring properties in a wide variety of both savory and sweet preparations. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (March 2023) - Jicama Tue, 28 Feb 2023 09:40:00 -0500 https://www.acfchefs.org/IotM/ IotM

March 2023 - Jicama

Scientifically known as Pachyrhizus erosus, meaning “thick root” derived from Greek, jicama has been cultivated in Mexico and Central America for centuries. Popularized in the U.S. after drought decreased potato production, jicama is now a popular dietary staple in many parts of the world. Like its potato relative, jicama is a tuber with light-brown skin and white flesh that adds a sweet, nutty flavor and can be used in a variety of raw and cooked preparations. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - March/April 2023 Thu, 23 Feb 2022 15:36:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Stories:
The Recruit
ACF Chefs talk about how they’re attracting the best of the best. Plus, what younger chefs are looking for in potential employers today.

Contents:
  • President’s Message: Spring is about to be sprung!
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • 2023 National Qualifying Competitions
    • 2023 ACF National Convention Early Bird Rates
    • Introducing the New ACF Sustainability Corner
    • ACF Knowledge Bowl
    • New Grant Opportunity!
    • ACF Membership Drive
    • Salut
    • 2023 American Academy of Chefs and Honorary AAC Candidates for Induction
  • Management: Time Tells All. Chefs and coaches teach how to plan ahead and work smarter.
  • Chapter Close-Up: Michigan Chefs de Cuisine Association MI102. One of the ACF’s larger chapters—the Michigan Chefs de Cuisine Association (MCCA, headquartered in Detroit)—held on during the rocky past couple of years and has emerged ready to surge in 2023.
  • Main Course: Leaning into Levantine. Chefs are highlighting this Middle Eastern cuisine by studying history and regional nuances.
  • On the Side: Bringing Back Babka. Bakers are putting their stamp on this age-old baked treat for the masses.
  • ACF Chef Profile: The 2022 ACF Student Chef of the Year Award Winners.
  • Classical vs. Modern: barbecue and pulled pork vs. pork shoulder.
  • Health: Let’s Talk About Tofu. This ancient soy product offers many nutritional benefits, a clean label and a blank canvas for culinary exploration.
  • Segment Spotlight: A Day in the Life of a Corporate Sales Chef: ACF Chef Peter Hyde, Catania Oils.
  • Chef to Chef: Attracting Talent. Ways to think outside of the box and zero in on culture to build your labor force.
  • Pastry: Pasta Perfection. Made in-house or sourced from outside, this dough-based favorite stands the test of time.
  • NCR Quiz: March/April 2023
]]> Ingredient of the Month (February 2023) - Horseradish Mon, 30 Jan 2023 10:37:00 -0500 https://www.acfchefs.org/IotM/ IotM

February 2023 - Horseradish

In Greek mythology, it’s considered to be worth its weight in gold and horseradish loving chefs agree! Originating in Eastern Europe, horseradish is a hardy, herbaceous member of the Brassicaceae family that has been cultivated for hundreds of years for both medicinal and culinary uses. With its pungent taste, horseradish can be used in many creative ways to pack in flavor without the worries of unnecessary fat and calories. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (January 2023) - Plantains Mon, 9 Jan 2023 11:13:00 -0500 https://www.acfchefs.org/IotM/ IotM

January 2023 - Plantains

Although they grow in bunches and may look like bananas, they’re not! Native to Southeast Asia, plantains are grown in tropical regions and when fully ripe they taste like a slightly less-sweet banana. Plantains are an important part of many cuisines, but unlike technically being a fruit like bananas, they are most often cooked before consuming due to their starch content. No matter their stage of ripeness, chefs have created an imaginative list of uses for plantains. Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - January/February 2023 Thu, 22 Dec 2022 15:38:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Stories:
State of the Culinary Industry
ACF chefs discuss current issues and challenges across various segments of the industry. Plus, a look at the National Restaurant Association’s 2023 What’s Hot Culinary Forecast.

Contents:
  • President’s Message: Happy New Year!
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • 2023 National Qualifying Competitions
    • 2023 ACF National Convention Early Bird Rates
    • Membership Drive
    • Chapters Supporting Chapters
    • New ACF Chef’s Table Community
    • ACF National Officer Elections
    • ACF Certification Commission
    • Food Safety Training
    • READ THIS!
    • Salut
  • Management: Managing the Menu. Rein in your labor and food costs by maximizing efficiencies and controlling inventory.
  • Chapter Close-Up: ACF Northwest Indiana Chapter IN072. Founded in 1996, the ACF Northwest Indiana chapter has enjoyed a long run of loyal leaders over the years.
  • Main Course: American Barbecue. A look at the past and present contributions of Africans, Native Americans and other populations to this regional favorite.
  • On the Side: The Brilliance of Bourbon. Reach for this wintertime-friendly spirit to boost flavor in both savory and sweet dishes.
  • ACF Chef Profile: Chef Kathleen Vossenberg, CEC, CCE, M.Ed.
  • Classical vs. Modern: a classic French apple tarte Tatin vs. modern take on apple tarte Tatin.
  • Health: Food for Thought. Chefs today have the power to improve their customers’ cognition and ward off brain diseases, one rethought dish at a time.
  • Segment Spotlight: Senior Living. Chefs must stay creative and flexible to meet the special dietary needs of this group.
  • Chef to Chef: Attracting Talent. Ways to think outside of the box and zero in on culture to build your labor force.
  • Pastry: Through the Lens. A photo-heavy profile of two legendary chocolatiers and pastry chefs.
  • NCR Quiz: January/February 2023
]]> Ingredient of the Month (December 2022) - Garlic Thu, 1 Dec 2022 14:59:00 -0500 https://www.acfchefs.org/IotM/ IotM

December 2022 - Garlic

Records show that garlic has been cultivated in Mesopotamia for at least 4,000 years. Garlic is a perennial flowering plant grown from a bulb sometimes producing pink to purple flowers. Raw garlic has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. With the use of garlic on the rise, in both savory and some sweet dishes, the average person eats about two pounds of garlic each year. That equates to over 300 cloves! Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - November/December 2022 Wed, 9 Nov 2022 11:04:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Stories:
Pizza! Pizza!
A pizza book author explores the pandemic-proof favorite, from new-wave doughs to plant-based options and more.

Contents:
  • President’s Message: The holidays are upon us!
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • Hurricane Ian Recovery and Community Outreach
    • ACF Culinary Team USA is Headed to Luxembourg!
    • 2023 National Competition Qualifiers
    • Speaker Proposal Submissions Now Open for NOLA!
    • National Officer and AAC Nominations Open
    • 2023 Award Applications
    • Salut
  • Management: Apprenticeships Today. Just in time for National Apprenticeship Week in November, an ACF chef and former apprenticeship supervisor talks with other ACF members about the pros and cons of these traditional learning opportunities.
  • Chapter Close-Up: ACF Pikes Peak Chapter CO023. The ACF Pikes Peak Chapter, recipient of the 2022 ACF Western Region Chapter of the Year Award, is one of the longest-running chapters in the country, tracing its history back more than 40 years to the late 1970s.
  • Main Course: Perfecting Plating. Current trends inform the presentation choices chefs make today.
  • On the Side: The Humble Sweet Potato for the Holidays. When you talk about holiday menus in the South, and Thanksgiving in particular, you have to talk about the sides.
  • Health: Doing the Right Thing. Chefs, farmers and organizations are working collaboratively for both planet and human health.
  • Classical vs. Modern: a classic Jamaican oxtail stew vs. a modern deconstructed Jamaican oxtail dish.
  • ACF Chef Profile: Kitchen Guardians. Culinary Specialist First Class Petty Officer Danielle Hughes and Culinary Specialist Chief Petty Officer Troy Matthew Shaw, United States Coast Guard.
  • Segment Spotlight: Healthcare Heroes. Chefs from this competitive segment must stay creative to avoid complacency and certain challenges.
  • Chef to Chef: Next Gen Recruiting. A Q&A with Student Chef Isaiah Gerrard, CC, President, ACF Young Chefs Club.
  • Pastry: Twists on the Classics. Pastry chefs are reinventing holiday traditions this time of year.
  • NCR Quiz: November/December 2022
]]> Ingredient of the Month (November 2022) - Mulberries Thu, 1 Nov 2022 16:32:00 -0500 https://www.acfchefs.org/IotM/ IotM

November 2022 - Mulberries

Contrary to the childhood song, mulberries grow on trees, not bushes. These fast-growing trees produce a massive amount of fruit each season, ranging in color from white to deep red to almost black. The berries have a mild flavor that is both tart and sweet. In most recipes, blackberries can be substituted for mulberries as they have similar flavor profiles. Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> The National Culinary Review - September/October 2022 Fri, 2 Sep 2022 15:23:00 -0500 https://www.acfchefs.org/ACF/About/Media/Publications/NCR1/ACF/About/Media/Publications/NCR/ NCR
Feature Stories:
2022 ACF National Convention: A Recap
Take a look at the photos and award winners from this year’s event.
Dream Kitchens
Chefs and designers dish on what their ideal workspace would and should look like.

Contents:
  • President’s Message: All I can say about the 2022 ACF National Convention is: WOW!
  • On the Line: Online Exclusives at WeAreChefs.com, The Culinary Insider, and ACF’s Online Learning Center.
  • News Bites:
    • Next Time in NOLA!
    • October 16 is ACF’s Childhood Nutrition Day!
    • SALUT
  • Award Winners: 2022 ACF National Award Winners
  • 2022 American Academy of Chefs Inductees
  • Management: Deciphering DEI. What diversity, equity and inclusion mean to the LGBTQ community.
  • Main Course: Fantastic Fusions. Two Miami-based Colombian chefs combine their heritage cuisine with Asian elements.
  • On the Side: Mofongo Magic. A look at the popular Puerto Rican staple.
  • Health: Food Safety Today. September is Food Safety Education Month—here’s how to enhance your efforts.
  • Segment Spotlight: Choosing Catering. Caterers are shifting their focus on certain clients to maintain work-life balance amid challenges.

  • Chapter Close-Up: ACF Cleveland Akron-Canton Chapter. The way Chef Derek Ivancic, CEC, sees it, one of his major roles as president of the ACF Cleveland chapter is to constantly seek out new ways to include more and more chefs—both experienced and up-and-coming—as members in the group’s events and programming.
  • ACF Chef Profile: Chef Jeff Henderson
  • Pastry: Playing Favorites. Pastry chefs and ACF members share their favorite tools and ingredients in the kitchen.
  • Chef to Chef: Understanding Neurodiversity and its Contributions to the Hospitality Industry. You may have heard the terms neurodiversity or neurodivergent recently.
  • NCR Quiz: September/October 2022
]]> Ingredient of the Month (September 2022) - Pecans Thu, 1 Sep 2022 10:28:00 -0500 https://www.acfchefs.org/IotM/ IotM

September 2022 - Pecans

Pecans are the product of a species of Hickory trees known as Carya illinoinensis. The United States produces 80% of the world’s pecan crop. Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

]]> Ingredient of the Month (August 2022) - Watercress Mon, 1 Aug 2022 17:58:00 -0500 https://www.acfchefs.org/IotM/ IotM

August 2022 - Watercress

Watercress has a unique peppery flavor but once cooked, the sharpness of watercress diminishes. Watercress is available year-round, but its peak season is from April until September. Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

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