))
EPISODE 7 | Exploring the modern chef
Manage episode 399744587 series 3525436
Content provided by Chef Dan Follese & Chef Chase Obenchain, Chef Dan Follese, and Chef Chase Obenchain. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Chef Dan Follese & Chef Chase Obenchain, Chef Dan Follese, and Chef Chase Obenchain or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
We invited Chef Chris Tanner, executive director of the American Culinary Federation to offer some perspective about the role and function of a chef in today's kitchens and when do you call a Chef - Chef? Lot's of fun stories and insights to a 95 year old organization that is making some bold moves to stay relevant.
As the culinary world continues to evolve and change, the role of a chef has also undergone significant transformation. Gone are the days when a chef was simply seen as someone who cooked food in a restaurant kitchen. Today, chefs are highly skilled professionals who possess extensive knowledge and expertise in various aspects of food preparation, nutrition, and business management.
To shed more light on this topic, we had the pleasure of speaking with Chef Chris Tanner, executive director of the American Culinary Federation (ACF). With over 30 years of experience in the culinary industry, Chef Tanner is well-versed in all things related to cooking and leading a kitchen team.
One question that often arises is when do you call someone a chef? According to Chef Tanner...tune in to hear his answer.
15 episodes
Share
