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This modern take on an Oscar-style salmon recipe won’t leave you grouchy

  Classical King Oscar II ruled Sweden and Norway in the late 19th century, presiding over the dissolution of the United Kingdoms of Sweden and Norway....

3 restaurants poised to shift Orlando’s theme park reputation

  Although Orlando, Florida has been a popular winter resort destination for 100 years, it was the opening of Walt Disney World in 1971 that...

Classic Southern fried chicken gets a modern makeover from a Certified Master Chef

Classical Several theories exist on the origins of fried chicken. A popular one is that it originated with the Scottish, who fried unseasoned chicken parts...

NCR Salutes our Members, July/August 2019 edition

Salut! In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a...

The ACF and NCR salute our newest certified chefs, February-May 2019 edition

  The ACF certification program is the most comprehensive certification program for culinarians offering 16 certification levels for cooks, chefs, personal chefs, chef educators, culinary...

ACF salutes our members, May/June 2019 edition

Salut! In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a...

The plan to fix the lack of diversity at the top of the foodservice industry

More and more, officials at the top of every industry are being asked to answer a tough question: Why doesn’t the company executive team...

Communities are benefiting from the growing number of hospital farms

  by Jodi Helmer There are no mystery meats slathered in congealed gravy, rehydrated mashed potatoes or frozen peas served at St. Luke’s University Health...

We got the recipe for Lebanese Taverna’s Garlic Sauce

by Lauren Kramer One only needs to sit down in a few restaurants to notice a trend on the upswing: the proliferation of Mediterranean food....