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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...

A trendier, crunchier take on classic Chinese wontons

Classical: Duck Wontons Wontons — small pockets of dough usually stuffed with ground pork, shrimp or other fillings — have been a common Chinese dish...

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...

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,...