American Culinary Federation Research Articles

Executive chefs’ calling: effect on engagement, work-life balance and life satisfaction

PurposeThis paper aims to understand the relationships among calling, employee engagement, work-life balance and life satisfaction for executive chefs based on role theory and spillover theory.Design/methodology/approachSurveys were completed by members of the American Culinary Federation in North America, the Nevada Restaurant Association and attendees at the ChefConnect Annual Conference. The data were analysed with confirmatory factor analysis and structural equation modelling.FindingsAll relationships in the model were significantly positive except for calling to life satisfaction. Importantly work-life balance was a significant mediator between calling and life satisfaction as well as for employee engagement and life satisfaction.Research limitations/implicationsThe research provides a more comprehensive framework for hospitality scholars to understand the outcomes of work as a calling through meaningfulness. The sample of executive chef limits generalizability.Practical implicationsThe identification of a calling through in-depth interviews is recommended. Once recognized, managers should further foster chef’s passion through employee engagement facilitated by workplace autonomy and continuing education and work-life balance supported with human resource management practices including time off for critical life events. This will allow calling to flourish, increase life satisfaction and reduce the likelihood of turnover and burnout.Originality/valueOutcomes reveal the complexity of the relationship between calling and life satisfaction. Contrary to previous findings, the presence of positive work-life balance was critical to attain life satisfaction, even when work was viewed as a calling.

Assessing objective and subjective factors of culinary career success: Exploring the influence of industry certifications

ABSTRACTAmidst a growing industry, foodservice professionals are seeking certifications to differentiate themselves from the competition. The American Culinary Federation (ACF) provides the most comprehensive culinary certification program in the United States, promoting professional development through specialized training in the culinary arts. Proponents of the ACF certification program boast benefits such as increased pay and prestige. However, there has been limited research focusing on the relationship between professional foodservice certifications and perceived career success. This study examined the relationships between culinary certifications and objective (i.e. salary) and subjective (i.e. job satisfaction, self-efficacy) indicators of career success.

Recipes for Healthy Kids Competition

In September 2010 the U.S. Department of Agriculture (USDA) launched the Recipes for Healthy Kids (R4HK) competition in support of First Lady Michelle Obama’s Let’s Move initiative. The USDA collaborated with the American Culinary Federation (ACF) and the School Nutrition Association on this nationwide competition. Teams of students (grades 4 to 12), school nutrition professionals, chefs, parents, and other interested community members were challenged to partner and create tasty and healthy new recipes that schools can easily incorporate into National School Lunch Programmenus. The recipe challenge was created to increase students’ intake of foods in these underconsumed competition categories: dark green and orange vegetables, dry beans and peas, andwhole grains. Each teamheld taste-testing events at their school. Over 340 recipes were submitted to the competition. What followed was an extensive process of screening, ranking, and judging. The top 15 teams were visited by a teamof three judges. The recipeswere served to the students and sampled and scored by the judges. The First Place Finalists in each recipe category competed in a national cook-off held at the ACF National Convention in July 2011. In addition to the National Cook-off, over 16,000 public votes were cast online to determine the Popular Choice winner from the top 15 recipes. To recognize and share the culinary creativity nationwide, the top ten recipes in each categorywere standardized and published in R4HK Cook Books with the recipes adjusted for various serving sizes appropriate for families, daycares and school use.

American Culinary Federation

American Culinary Federation

Where Can I Find Resources on the Local Food Movement?

Locally produced food and locally inspired dishes are a food trend that continues to grow not only in the United States, but globally. The Bubble and Squeak with Confit Shoulder of Lamb canapé was among several canapés served at the Royal Wedding luncheon which took place on April 29, 2011. All of the canapés used ingredients sourced to Royal Warrant holding companies using UK-based ingredients (1). The “local foods” trend is not new and it continues to grow and enter new territory. The 2011 National Restaurant Association's survey of American Culinary Federation member chefs places locally sourced meats and seafood, locally grown produce, and “hyper-local” items (restaurants with their own gardens and chefs who do their own butchering) in the top 10 menu trends for 2011 (2).

Evaluating quality in associate degree culinary arts programs

PurposeThe purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP).Design/methodology/approachThe researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the importance levels of 50 potential quality indicators for ADCAP. The data were analyzed to determine the most important indicators as well as categories of indicators.FindingsData analysis revealed the five most important indicators of quality, based on mean scores, to be: sanitation of kitchen laboratories; industry experience of faculty; subject experience of faculty; required internship; and job placement rates. From these data, the researchers developed a list of 20 suggested quality indicators. The indicators were originally divided into eight categories. The majority of the suggested indicators came from the faculty, organization and administration, and facilities categories. However, factor analysis revealed that the list of indicators could more appropriately be divided into 13 categories.Research limitations/implicationsThe members of the American Culinary Federation surveyed may not be representative of all chefs in the USA.Practical implicationsThe results provide a basis for educators, students, employers and other stakeholders of ADCAP to evaluate these programs and suggest future research to further evaluate ADCAP quality.Originality/valueThis paper applies multiple theories of evaluating quality in higher education to a type of program that has been under‐researched in the academic literature.

An examination of social support and social identity factors and their relationship to certified chefs’ burnout

This study examined the relationship between certified chefs’ burnout and its antecedents and intention to turnover. Applying self-identity and social exchange theories, the authors examined organization-based self-esteem and perceived organizational support as determinants of burnout. The Maslach Burnout Inventory was modified and operationalized to measure chefs’ burnout and the Michigan Organizational Assessment Questionnaire was used to measure intention to turnover. Data were collected from certified chef members of the American Culinary Federation. Using structural equation modeling, the researchers examined path relationship of organization-based self-esteem, perceived support, exhaustion, cynicism, inefficacy, and intention to turn over. This paper reports the results of principal components analysis and alternative structural equation models and the implication for owners, managers, and chefs.

Developing Quality Indicators for Associate Degree Culinary Arts Programs: A Survey of Educators and Industry Chefs

This study investigates how culinary educators and chefs perceive the importance of various school characteristics when evaluating overall program quality for associate degree culinary arts programs. The survey was administered to culinary educators and active chef members of the American Culinary Federation (ACF). Data analysis revealed the five most important indicators of quality, based on the highest means, to be: sanitation of kitchen laboratories, industry experience of faculty, subject experience of faculty, required internship, and placement rates. Independent samples t‐tests showed that educators and chefs differed significantly (p<0.01) in their importance ratings of 18 of the potential quality indicators.

Chef–Nutritionist Teams Spark Enjoyment and Learning in Cooking Education Series for 8- to 12-year-olds

The rate at which Americans eat non-nutritious meals away from home is rising; currently, scratch dinners account for only one third of evening meals. 1 Sloan A.E. What, when, and where America eats. Food Technol. 2006; 60: 19-27 Google Scholar This is a troubling situation because skills of scratch cooking are being lost across all generations as national obesity rates are soaring. In northwest North Carolina, the American Culinary Federation Chef and Child Foundation Program (C&C) combined the expertise of professional chefs and nutritionists to teach children nutrition concepts and basic cooking skills. Kitchen facilities, recipe contributions, and operational logistics were provided by NC Cooperative Extension Service, making this a 3-way educational partnership. The basic message delivered to the 8- to 12-year-olds was that healthful eating begins in the home kitchen with nutritious ingredients, food preparation skills, creativity, and fun.

Computer Usage in Accredited Post-Secondary Culinary Arts Programs

ABSTRACT Post-secondary culinary arts programs accredited by the American Culinary Federation (ACF) were surveyed late spring 2001 to determine the level of computer usage in their respective programs. At the time of the survey, there were 104 institutions nationwide holding ACF accreditation, and each of these institutions was sent a written questionnaire. The people to whom the survey was sent were identified as each institution's contact via an official ACF publication listing the accredited programs and contact information. There were 38 institutions that provided usable responses for a 37% response rate. The majority of respondents represented community colleges offering associate's degrees. The survey responses indicated that computer applications are common in the post-secondary culinary arts curriculum. However, the method of use varies considerably from institution to institution. The ACF core course with the highest rate of computer usage was Menu Planning followed closely by Nutrition.

Chefs` Perception of the Importance of Nutrition in Menu Planning

This study surveyed chefs attending the American Culinary Federation Chefs Forum 2001. They were surveyed regarding their perceptions of the role of nutrition in menu planning. The results showed that chefs strongly agree that food service professionals view nutrition as important in menu planning. The chefs, however, did not perceive that the number of customer requests for modified menu items was increasing or that consumers consider nutrition an important factor when selecting a restaurant. The study found that the chefs' personal health conditions, length of work experience, and recent nutrition education were significantly related to nutrition issues in menu planning. The survey also indicated that chefs no longer perceive that the preparation of low-fat foods requires additional work, and that they can be made equal in taste to foods containing higher amounts of fat.

Chefs' Attitudes Toward Healthful Food Preparation are More Positive Than Their Food Science Knowledge and Practices

Objective To determine if chefs' and student chefs' attitudes, knowledge, and practices regarding healthful food preparation are consistent with the Dietary Guidelines for Americans. Design An analytical survey questionnaire was distributed to 4 chef groups. Sections 1 and 2 of the survey measured chefs' food science knowledge (13 questions) and likelihood of using food preparation practices (15 questions) necessary to meet the 1990 Dietary Guidelines for Americans. Section 3 (22 questions) measured chefs' attitudes toward nutrition in general, toward the importance of healthful food preparation practices, and toward the US Dietary Guidelines. Sample Of 512 surveys distributed by mail, at culinary meetings, and in classes at 2 culinary schools, 447 (86%) were returned (158 from practicing chefs and 289 from student chefs). Practicing chefs included chef educators, foodservice chefs from a national corporation, and independent chef members of the American Culinary Federation of New York City. Statistical analysis Descriptive statistics included frequencies, means, and standard deviations of survey items and of individual survey sections. Reliability and validity were determined using α coefficients and principal components analysis. Analysis of variance was used to examine differences in practice, attitudes, and knowledge among chef groups. Results Both practicing chefs and student chefs answered more than 70% of the food science questions correctly; independent chefs scored significantly lower than educator and corporate chefs. More than two thirds of the chefs and student chefs correctly responded to questions about the nutrient composition of food and how cooking affects the nutrient content of food. All chef groups were confused about fat and cholesterol in food and in the body. Few healthful food preparation practices were likely to be used by any chef group more than two thirds of the time, although the subscale of the attitude toward the importance of these practices was very positive. The majority of practicing chefs thought that customers do not care about the US Dietary Guidelines and nutrition; student chefs thought that customers do care. Both groups strongly agreed that, as chefs, they are responsible for the nutritional content of the food they prepared. Application Both chefs and student chefs are willing to learn about food science and recipe modification principles as they apply to healthful cooking practices. The opportunities are clear: Dietitians have the expertise to teach chefs healthful food preparation techniques, recipe modification, and food composition information. J Am Diet Assoc. 1998;98:165–169.

Chef’'s Nutrition Knowledge, Food Preparation Practices, and Attitudes Toward Nutrition Related to the Dietary Guidelines

The Institute of Medicine has highlighted the role of chefs in promoting healthy eating based on the Dietary Guidelines. One barrier is insufficient training in nutrition and healthy food preparation practices. The purpose of this study was to survey chefs and student chefs to determine their current level of nutrition knowledge, attitudes toward nutrition, and food preparation practices. Sections one and two of the 53 item questionnaire were developed to measure chefs’ knowledge and food preparation practices necessary to meet the 1993 Dietary Guidelines. The third section was designed to measure chefs’ attitudes toward nutrition in general, food preparation practices, and the Dietary Guidelines. The survey instrument was distributed to a convenience sample of 512 (220 practicing chefs and 292 student chefs). The students were associated with two culinary schools, and the chefs represented a foodservice corporation, educators at two nationally known culinary schools, and independent chefs who were members of the American Culinary Federation of New York City working in restaurants, hotels, and other culinary facilities. A total of 442 surveys were returned, a response rate of 86%. Seventy percent of the respondents were men, thirty percent were women. On the 13 question knowledge test, the students scored a mean of 7.8±1.7, chefs 8.7±2.5, (p<.0001). A majority from both groups consistently answered five questions incorrectly, pertaining to cholesterol, saturated fat and total fat in foods. Chefs scored a mean of 46±11.9 and students 14±2.9, (p<.0001) on the practice portion out of a possible score of zero to 75. The mean score for total attitude of chefs was 54±2.7 and students 52±2.9, (p<.01) out of a possible score of 0–120. A majority of chefs (63%) and student chefs (76%) agreed that there are nutritionally good foods and bad foods. The healthful food preparation practices most often used by chefs are: adding more fruits and vegetables to menu items (68%), using herbs and spice instead of salt (66%), reducing fat to fry, saute, or cook food (66%), and using non-fat thickeners instead of butter (61%). Overall, the study indicates that chefs and student chefs have some knowledge of nutrition, but are confused about cholesterol and fat in the diet. Compared to practicing chefs, student chefs have a more positive attitude toward nutrition. Nonetheless, chefs are currently practicing a number of healthy food preparation techniques.

Nutrition and the Culinary Professional

This paper discusses the results of a survey of culinary professionals taken jointly by faculty at the University of New Hampshire and members of the Educational Institute of the American Culinary Federation. The purpose was to assess the current attitudes and behavior of foodservice professionals regarding the incorporation of nutritional guidelines into their foodservice operations. An additional objective was to determine which topics, educational formats, and media choices would most likely be of value to the respondents in the future in order to meet their professional nutrition goals.