If you hear “pumpkin spice” and think “harvest,” chances are you’ve been growing some veggies for at least a season or two. If you’re looking to take your harvest to the next level, you’re in the right place. We talked to Chef Mel Mecinas of Talavera at Scottsdale’s Four Seasons about how to improve your starter garden and harvest restaurant quality produce, like he does. [Read more..]
Known as “The Chef of Kings and the King of Chefs,” Auguste Escoffier is a legend in the culinary world. He is the father of modern French cuisine whose contributions to the world of gastronomy include establishing the brigade kitchen system, codifying the recipes for the five mother sauces, and helping to elevate cooking to a respected profession. His book Le Guide Culinaire still serves as a major reference book for chefs and home cooks alike. [Read more..]
If you need to cancel an exam after you have registered, you must contact both the ACF office and the test site administrator within two weeks of the test date. The ACF registration fee may be transferred to a new test date within six months or will be forfeited.
Practical exam assessment for ACF certification is divided into four general areas: Safety and Sanitation Skills, Organizational Skills, Craftsmanship Skills, and Finished Product Skills. Candidate’s skills, knowledge and level of competency is evaluated during the examination. [Read more..]
|Start Date:||Saturday, December 20, 2014|
|End Date:||Saturday, December 20, 2014|
View on acfchefs.org
January 17, 2015
East Valley Institute of Technology
1601 West Main Street
Mesa, AZ 85201
Judged by local
Certified Executive Chefs (CEC®)
Certified Executive Pastry Chefs (CEPC®)
Forms available on-line at acfaz.org
Forms are due no later than
January 4, 2015
For more information
Contact us at
480.461.4132 or at firstname.lastname@example.org
Chef’s Association of Arizona
Robert Bland Culinary Salon
Student Competition for
Secondary and Post-Secondary Students
Soon we will start to hear more from our students again as they move their golds forward with the new board members reorganize. Marketing is a priority and currently refreshing the branding for the students with a new name and hash tag. The American Culinary Federation Student Association of Arizona, ACFSAZ and hash tag #ACFSAZ. [Read more..]
The AI students are going to Beckett’s Table September 28th and Chef Justin Beckett will talk with the students about his restaurants and food service career. The cost of the menu designed for the evening be covered from a previous fundraising efforts and are currently planning a pie fundraiser to replenish their resources. The pie fundraising event is scheduled for November 26th.
More details to follow on all of this from the students. For now, needed to share some of the things the students are doing.
If you are a graduate of the Art Institute of Phoenix and interesting in getting involved the AI Student Association, please do. We welcome all alumni to network and also support current students with knowledge sharing and fundraising efforts. Help us keep the organization vibrant and rewarding. Connect with us to learn more.
True Food Kitchen is accepting applications for Sous Chefs for our 10 existing locations and our NEW locations opening in 2015!
At True Food Kitchen, we celebrate simplicity. We practice sustainability. We believe that simple, fresh, pure ingredients create the most memorable and satisfying meals. And while our healthy menu is packed with nutritious, good-for-you vegetables, whole grain and proteins, we never sacrifice flavor. You may not notice the difference. But it’s there.
About Us. . .
Fox Restaurant Concepts is a growing collection of original, thriving boutique restaurants in Arizona, California, Colorado, Kansas, Nevada, Georgia, Virginia and Texas. Dining in one of our restaurants is an experience. We create gorgeous, contemporary settings, highly flavorful, fresh, innovative cuisine, and offer attentive, gracious service. We’re passionate about the restaurant industry, we’re dedicated to the craftsmanship of food and wine, and we strive to create memorable dining experiences.
“Nation’s Restaurant News has chosen True Food Kitchen as a 2013 Breakout Brand, one of today’s hottest emerging concepts!”
We seek curious and excited SOUS CHEFS who are willing to share their talent with us!
• Want honest food that tastes really good?
• Want to be a part of a growing health brand that helps people feel better through delicious food?
• Live a lifestyle that promotes simplicity, sustainability and health?
YOU’VE GOT TO COME WITH:
1. At least 2 years experience as a Sous Chef in a full service & high-volume location.
2. The ability to make people smile while running a business.
3. A desire to learn everything there is to know about food & dining.
JUST FOR YOU: Competitive Compensation, medical, dental, vision, 5-day work weeks, paid time off, dining discounts, 401k and endless opportunities!
CHEF MOD IS LOOKING FOR A FEW HIGHLY QUALIFIED PERSONALITIES to be a part of The MOD Restaurant Group LLC & his newest creation on 7th Street:
KITCHEN | HOPS | GRAPES
Opening MAY 8th
2201 N. 7th Street
You need to be able to bust SUDS and COOK as this is what we are all about. If you’re too good to do both keep walking. We are a team and all chip in and put ego aside. If you’re used to calling stewarding to come do your dirty work, again keep walking. Solid and steady workers with no drama. We are building a strong family of respectful players and are only looking for the same.
PART TIME AND FULL TIME
Cooks start out at $10 but can grow that if proven. NEED 1
Prep Cook starts out at $8 but can grow that if proven. NEED 1
Sous Chef is Hourly or Salary – must have skills to run kitchen, be creative, do prep lists, occasional food pick-up at local depots, farms & and have a positive attitude.
We are a newly formed culture that will emphasize local relationships and exceptional food & beverage. The MOD Restaurant Group LLC is currently a small Chef & Beverage driven company (family) that seeks people that want to grow with us. Gotta have the love with your walk & talk and ooze passion FOR food & beverage.
Our home on 7th is a unique 1910’s bungalow that we re-imagined with a few bucks, our own hands and the passion from a few local craftsmen who helped carve our meal to where it is today.
It’s a casual beverage hang out scented with a few quality bites and the love from two guys who had a vision.
Via a Facebook and Craig’s List, learn more here.