Items filtered by date: October 2011

Of the three things you can manage—cost, quality and quantity—you can realistically only manage two. Or so thought the Institute for the Culinary Arts at Metropolitan Community College     .

By James E. Trebbien, CCE, CCA

Omaha, according to some of the people who study such things, has more restaurants per capita than any other U.S. city. In addition to this amazing number of restaurants, the menu is varied, diverse, excellent and reasonably priced. The quality of the restaurants is excellent. As in most major metropolitan areas, to be a chef or restaurant manager in Omaha takes a lot of education and knowledge because of the competition, choices, culinary talent and business sophistication.

The president of the American Culinary Federation led an entourage of U.S. chefs to partake in and contribute their talents to the Bidvest World Chefs Tour Against Hunger in South Africa in August.

By Michael Ty, CEC, AAC

Like many chefs, I knew about the World Chefs Tour Against Hunger in 1993 and 2003, events that made a difference in the lives of the children of South Africa. Although I was not able to participate in those first two tours, I knew many ACF chefs who did. They came back with stories that were unbelievable, and some chefs considered the experience life-changing.