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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...

An American first-timer’s view of the Bocuse d’Or

On January 26-30, the Bocuse d'Or, Coupe du Monde de la Patisserie and 22 other world class culinary competitions were held in Lyon, France....

How Escoffier’s favorite pupil helped build the standards of culinary excellence

Today is the 133rd birthday of Chef Charles Scotto, one of the founders and first president of the American Culinary Federation. We took a...

Hacking Sustainability: How chefs can help build a better food supply

Everything is quiet at the start. The stainless steel work tables are bare, with just the hint of a rising sun beginning to flood into...

ACF salutes our members, March/April 2019 edition

Salut! We tip our toques to ACF chefs and chapters who have recently won awards, accepted a new position, taken part in charity work or...

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...

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...

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...