Becoming a credible chef takes incredible perseverance. Long hours in the kitchen, churning out a high volume of consistently high-quality dishes, and putting in years of sweat and determination to prove yourself is not for the weak of heart or impatient. While climbing the ladder to an executive position does not equate to shorter hours, it does open the gates of opportunity. One such opportunity is becoming involved in an institutional network and/or competition, as you’ll see in this video.
Brought to you by the Foodable Network in partnership with the American Culinary Federation (ACF) and sponsored by Unilever Food Solutions, we bring viewers into the ACF National Convention 2015 and go behind-the-scenes of the U.S.A.’s Chef of the Year™ Award. Created in 1963, this award recognizes a top-notch chef who works and cooks in a full-service dining facility. It’s the highest honor given by the ACF on an annual scale.
Watch the full video as we get to know four very different top regional chefs who have made it to the national level to compete. From Washington, D.C. to California, they dive into what they’ve endured to get to this point in their career.