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ACF Chef Profile: Jamie Bostian

Chef Jamie Bostian had just started his new job as executive chef at The Pines At Davidson, an upscale retirement community in North Carolina,...

Classic sweet and sour fish with a modern street food twist

I t’s probably no surprise to anyone that sweet and sour sauce, as we know it in the U.S., is not a traditional Chinese condiment....

Recipe: Creamy Alaska Seafood Chowder

by Chef Tom Douglas of Dahlia Lounge, Seattle // Courtesy of Alaska Seafood February 25 is National Clam Chowder Day. Need any more reasons to...

The culinary applications of hemp shouldn’t be overlooked

Why chefs across the country are increasingly turning to hemp to bring their dishes to new highs by Amy Paturel   W hen Michelle Matthews starts playing with...

Fat’s back, thanks to chefs dedicated to whole-animal cooking

A nose-to-tail approach to cooking has fat back on the menu   by Jodi Helmer The sourdough bread, duck fat cauliflower, gnocchi, bone steak and duck leg...

Past and present merge to shape today’s Seattle cuisine

  by Michael Costa Seattle cuisine to an outsider may evoke images of cedar-plank salmon, oysters, mussels, apples, foraged mushrooms, and wild berries. While all those...

The Road to IKA: The history and future of ACF Culinary Team USA

  Every four years in Germany, they return. Chefs of all ages and nationalities descend upon the country, bearing crisp, white toques and perfectly pressed...

Baked Alaska’s history is one of science and decadence

  photos by Eliesa Johnson Classical The story of the classic dessert baked Alaska begins far from Alaska — and not with a baker. Instead, it was...

NCR salutes our members, November/December 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...