Tag Archives: Chicken stock

Preparation, Organization, Validation- My Quest to Become a Certified Executive Chef with The American Culinary Federation

Posted on June 15, 2013 by Chef Ryan CEC

This is my story of how I earned this credential in three months time. There are just over 3,000 chefs that hold this credential, and I am one of them. The following is a short story of how I did … Continue reading →

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Black Hat Chefs- “Moonlighting” at The Chef’s Academy

Posted on January 24, 2012 by Chef Ryan CEC

Last Saturday night was memorable to say the very least. We had a unique chance to use the kitchen of The Chef’s Academy , a local Culinary Arts School, to host a Black Hat Chef training class. It was a rare opportunity for Rex Chef’s … Continue reading →

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