“It appears that the chefs create menu items that look good on paper, but they forget that the most important thing is that the flavors of the food need to be tasted, not hidden under a massive complex mixture of stuff that sounds exotic.”
Once Douglas Walls, executive chef at the Billy Graham Training Center at The Cove, learned that he made the cut for “Cutthroat Kitchen,” he and his family were flown to Los Angeles where he squared off against three other chefs for $25,000.
The Ingles Table, an online content series which highlights recipes and rising culinary talent, filmed its “Holiday Homecoming” program at A-B Tech’s Asheville campus on Nov. 14, donating $5,000 to local nonprofit organizations at the event’s conclusion. The 30-minute episode followed four Ingles All Star chefs, each competing on behalf of a local charity, as […]
Five culinary students from AB-Tech took home the American Culinary Federation’s (ACF) Southeast Region Student Team Championship from the 2014 ACF Southeast Regional Conference held April 26-29 in North Charleston, S.C. Team members Alex Harris, Caroline Williams, Ruth Solis, Jay O’Hannon and Kristina Costa had the highest overall score and received a silver medal at the […]
Since 2002, the folks at Star Chefs have been roving the country seeking out top-notch food. Having profiled and issued their awards everywhere from cities like New York to regions as broad as South Florida, Star Chefs has now decided to profile North and South Carolina for its latest cluster of honors, the Rising Star awards, which are given to stand-out industry professionals younger than 40.