Last month, the American Culinary Federation Education Foundation (ACFEF) and William Racin, CEPC®, ACF’s 2018 Pastry Chef of the Year, held the inaugural Gingerbread House Challenge.
From a culinary point of view, “stuffing” is what is cooked inside the turkey because, well, it is “stuffed inside.” What, then, is “dressing”? And why are the two often used interchangeably?
This year’s ACF National Convention was both inspiring and informative, not to mention the bonus of enjoying New Orleans’ legendary cuisine.
The hyper-local business model works both ways. It allows restaurants to use the idea of local sourcing in promotion and it helps attract patrons looking for fresh ingredients.
As authenticity gains in popularity in the U.S., the demand for dishes like sisig has grown, too.