The American Culinary Federation (ACF), Inc., the largest association of professional culinarians in North America, held its 2013 ACF Western Regional Conference at The Coeur díAlene Resort, Coeur d'Alene, Idaho, April 12-15.
During the annual Best Chefs of Louisiana awards dinner April 8, the American Culinary Federation New Orleans Chapter named executive chef Randy Buck of Hotel Monteleone as the 2013 Louisiana Chef of the Year.
Idaho potatoes, farm-to-table, and incorporating wild game into menu offerings are some of the topics at the American Culinary Federation’s (ACF) Western Regional Conference, April 12-15, at The Coeur d’Alene Resort, Coeur d’Alene, Idaho.
The American Culinary Federation (ACF), Inc., the largest association of professional culinarians in North America, held its 2013 ACF Southeast Regional Conference at the Louisville Marriott Downtown, Louisville, Ky.
Menu trends, cooking with Kentucky bourbon, gluten-free baking, and childhood nutrition are some of the topics that will be discussed during the American Culinary Federation’s (ACF) Southeast Regional Conference at the Louisville Marriot Downtown, March 1 to 4.
American Culinary Federation has announced the 2013 Events Series for chefs, culinarians, foodservice professionals and food enthusiasts. Regional conferences in Kentucky, New York, Idaho, and Arkansas, and the National Convention in Nevada will showcase culinary trends.
WhoThe American Culinary Federation, Inc. (ACF), the premier professional organization for culinarians in North America with more than 22,000 members spanning 230 chapters nationwide. Visit www.acfchefs.