Dive into our 2025 trend, The Vegetable Renaissance, and discover colorful, nutritionally dense ingredients that will elevate your menus any time of year. Plus, learn how the balance between human creativity and robot precision is reshaping modern kitchens.
In this issue, we'll also take you inside the incredible success story of the Roland E. Schaeffer Culinary Classic, now the largest civilian ACF-sanctioned competition in the US, and explore how culinary competitions can improve mental health while advancing your career. We look into the unlimited potential of eggs as center-of-plate proteins, we introduce you to ACF Chef Frank Costantino, EdD, CEC, CCE, CCA, AAC, our national competition committee chair, and watch ACF Chef Alexander B. Sapp, CEC, CEPC, PCEC, CCA, reimagine the classic banana split through both traditional and contemporary approaches.
From the inspiring turnaround of the Chefs de Cuisine Association of San Diego to practical insights on sales chef careers, this issue delivers th
