American Culinary Federation

Want to be the next Chef of the Year? Fill out the Intent to Compete Form at bit.ly/2027Regionals to get all the competition info! Chef of the Year categories include pastry, student and professional with finals taking place on the national stage at the 2027 ACF National Convention in Orlando! Deadline to apply is Dec 31. 🧑‍🍳🍲🥇

Curious about kimchi? Read up on the traditional Korean side dish in the National Culinary Review, then complete the IOTM Kimchi quiz in the OLC to earn continuing education credits towards your ACF certification!

More at bit.ly/IOTMKimchi. 🥬🌶️🥢🥘

Catch up on all the latest episodes of the American Culinary Federation Chef’s Table Podcast (listed below) before Episode 29: Multisensory Cuisine with Maria Abigail Serbins airs tomorrow!

Ep 26: Vitamix Product Development with Kelli Jenkins
Ep 27: Meat Resurgence with Kurt Kwiatkowski
Ep 28: Indigenous Cuisine with David Skinner
Ep 29: Multisensory Cuisine with Maria Abigail Serbins

Find all these episodes and more on our website at bit.ly/ChefsTablePodcastACF! 🎙️🧑🏽‍🍳🎧

Chefs, join us online on Wednesday, August 26, at 2 PM EST for our ACF Chef’s Table Webinar Series: Preparing Children for a Healthy Life with Chef Vanessa Jaurique-Marquis, MSML, CEC, AAC!

American Culinary Federation Education Foundation Chef & Child Initiative Committee Chair Chef Vanessa Jaurique-Marquis will share the many ways chefs can get involved in ACF’s and Chefs Day!

Comment REGISTER, and we’ll send you the registration link. 🍎🍎🍎

Chefs! Join us online tomorrow at 2 PM for our ACF Chef’s Table Webinar Series: How Multisensory Perception Can Transform Your Cooking, with Certified Executive Chef, Certified Executive Pastry Chef, Certified Culinary Scientist, and Certified Culinary Educator, Chef Michael Silver! Comment Chef and we’ll send you the registration page. See you tomorrow!

"Meat Resurgence," the July/August issue of the National Culinary Review, is here!

Flip through the pages to learn about NASA's culinary competition, wild vs. farmed seafood, our ingredient of the month, Burrata, and so much more.

Find the full issue at bit.ly/NCRJulyAug26 and bon appétit! 🥩 🐟 👨‍🍳