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The American Culinary Federation (ACF) is a professional chef's organization established in 1929 in New York City. [1] It was formed as a merge of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America.
In September 2009 Rosendale returned to The Greenbrier in White Sulphur Springs, West Virginia, where he was appointed Executive Chef. [6] In 2010, Rosendale attained the top level of U.S. chef certification, the Master Chef Title, following a 130-hour cooking exam covering all aspects of cuisine. Richard Rosendale is one of the chefs on Recipe ...
Pages in category "American Culinary Federation Certified Master Chefs" The following 4 pages are in this category, out of 4 total. This list may not reflect recent changes .
The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.
Le Cordon Bleu College of Culinary Arts Selected as Exclusive Testing Site for Culinary Industry's Top Certification 2014 Certified Master Chef Examination to be Held at Los Angeles Campus ...
Lawrence Timothy Ryan (born January 16, 1958) is an American chef and the fifth and current president of the Culinary Institute of America (CIA). Ryan, a certified master chef, graduated from the CIA in 1977 and joined the school's faculty in 1982, and later moved to administration before heading the education division.
Gordon James Ramsay (/ ˈ r æ m z i /; born () 8 November 1966) is a British celebrity chef, restaurateur, television presenter, and writer.His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight.
Hercules, chef of George Washington, and first US Presidential chef; François Massialot, author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois (1717) Vincent la Chapelle, author of Cuisinier moderne (1733) Menon, author of Nouveau Traité de la Cuisine (1739) and La Cuisinière bourgeoise (1746)