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Flea Street’s Carrot Pesto Recipe

In the November/December 2018 issue of The National Culinary Review, we delved into the ways trendy chefs are re-inventing the classic pesto. Chef Jesse...

How Cheesecake Factory built a brand on consistency

by Karen Weisberg "Consistency is the most crucial and critical piece of the equation for higher volume restaurants — it will make or break...

Crossroads Diner Pecan Pie Recipe

This recipe comes to NCR from Tom Fleming of Crossroads Diner in Dallas, Texas. As a pie judge at the State Fair of Texas for...

90 years of excellence: The history of the American Culinary Federation

The ACF has represented and advocated for culinary professionals since 1929. But its roots have been growing for centuries.   by Ana...

News Bites: January 2019

    C ongratulations to all of the ACF chefs who brought home awards from the Villeroy and Boch Culinary World Cup 2018,...

Culinary Team USA Brings Home the Hardware

  T he Villeroy and Boch Culinary World Cup 2018 took place in Luxembourg at the end of November. ACF Culinary Team USA took home silver...

How Depression-Era Automats Set the Standard for Consistency

Baked beans, pumpkin pie, huckleberry pie, oatmeal cookies, cup custard, beef and noodles with burgundy sauce, hearty stews, fish cakes, “velvety” baked hams, macaroni and cheese, “succulent” Salisbury steaks, creamed spinach, the “fluffiest” mashed potatoes… “these are a few of their favorite things”... ‘cause for sure, every man, woman and child had a favorite. One can almost taste the memories of those lucky enough — or even those down on their luck — to have frequented one of the 84 Horn & Hardart Automats (automatic cafeterias with steam tables and waitstaff) that operated in the U.S. from July 1901 through April 1991.

Tell us about your chapter’s achievements

    What has your chapter been up to? NCR is looking for amazing ACF chapters to highlight in a feature we’re calling Chapters On...

Classical vs. Modern: Pollo en Piña

NCR asked Hari Pulapaka, CEC, to reinvent a vintage recipe — chicken with coconut and pineapple — into something more modern. Here's what he came up with.