Fresh, Healthy and Delicious Food: At a Hospital Near You
Any length of time in a hospital means stress, pain and general discomfort for the patient, but hospitals are looking to provide comfort through improved food offerings and hiring chefs eager to re-imagine cafeteria food. As patient satisfaction becomes increasingly important, healthy, made-to-order meals are becoming the norm in hospitals across the United States. Full Article (1.71 MB)
Going for Gold With Exceptional Beef
Certified Piedmontese® in Lincoln, Nebraska, is raising cattle specifically for ACF Culinary Team USA. Learn more about this extraordinary breed of cattle and how the team is experimenting with Piedmontese beef as they practice for the 2014 Expogast World Cup in Luxembourg and the 2016 Internationale Kochkunst Ausstellung in Erfurt, Germany. Full Article (1.74 MB)
Cooking at the Sochi 2014 Olympic Winter Games is All in the Planning
Cooking for the U.S. staff, volunteers and athletes at the Olympic Games all comes down to one important thing—preparation. For Jacqueline Hamilton, CEC®, AAC®, senior executive chef for the U.S. Olympic Committee (USOC), based in Colorado Springs, Colo., cooking breakfast, lunch and dinner at the 2014 Winter Games in Sochi, Russia, was just another day on the job. A job she has been doing for 26 years. Full Article
ACF Chapter Sets Example for Others to Follow
Starting an ACF chapter or keeping one going in your community can be tough, but it’s rewarding work. So what does it take to develop a successful and engaged chapter? We recently spoke with Brian F. Lorge, CCTP, HAAC, executive director of ACF Michigan Chefs de Cuisine Association (MCCA), about how the chapter keeps members excited and coming back for more. Full
In the Kitchen With Bocuse d’Or USA Winner Richard Rosendale,
Richard Rosendale knows life can change in an instant. That was the
case for him Sunday, Jan. 29, 2012, as the lights shone bright and
cameras flashed following the announcement that he would represent the
United States in the 2013 Bocuse d’Or World Cuisine Contest in
Lyon, France, in January 2013. Full
Article (1.86 MB)
In the Kitchen With Royal Caribbean’s Latest Culinary Star
Maureen “Molly” Brandt, CEC
A lot can change in a short amount of time. Just ask Maureen
“Molly” Brandt. In six months, she went from owning her own
personal chef/catering business in Minnesota to winning a competition
and the chance to serve as chef de cuisine of 150 Central Park on Royal
Caribbean’s Allure of the Seas, which set sail December 2010.
In the Kitchen With Wade Burch
Wade Burch, CEC, took home $10,000 after winning a holiday themed
episode of Food Network’s “Chopped” in November 2010.
Find out about his two-decade career, how shucking oysters as a child
helped him on the show and the most important culinary lesson he has
In the Kitchen With Bocuse d’Or USA Semifinalist Percy
In early December 2009, Percy Whatley got the news he had been
waiting for. In just two months, he would have a second chance to
compete in the Bocuse d’Or USA Cuisine Competition.
From food banks to Habitat for Humanity, chefs and students across
the country give of their talents throughout the year and during the
2009 Salute to Our Heroes
The American Culinary Federation recognizes the service, bravery,
talent and sacrifices of its military members and certified chefs.
In the Kitchen With Top Chef: Las Vegas Competitor Ron
When Top Chef: Las Vegas premiered August 19, 2.6
million Americans tuned in, and ACF member Ron Duprat was one of the
lucky 17 “chef’testants” along for the ride.
In the Kitchen With Food Network Challenge Competitor
Megan Ketover, CPC
In April, Megan Ketover received a call from the Food Network. At
least, that is what the message scribbled on a piece of paper said.
Full Article (1.91