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We Are Chefs is the American Culinary Federation’s digital content hub. It houses the digital version of The National Culinary Review (NCR), the ACF's bi-monthly flagship magazine for professional chefs and food service pros; Sizzle, a quarterly digital publication dedicated to enhancing culinary students’ learning and bringing expert knowledge about the food service industry to enthusiasts and future culinarians; and the ACF blog, delivering timely industry news, updates about the federation and its members and content produced by member chefs.

Mississippi Seafood

Mississippi chefs highlight the state’s fresh—and healthful—catches in dishes ranging from shrimp scampi to crab Benedict. By Liz Barrett Foster Mississippi has long been known for...

The Cuisine Of South America

From Brazilian moqueca to Venezuelan fosforera, the foods and flavors from this continent hit all five senses. By Suzanne Hall With 6.89 million square miles and...

Revisiting Crème

Chef-instructors detail their strategies for teaching with pandemic precautions. By Robert Wemischner On the surface, with its short ingredient list, crème anglaise does not seem very...

COVID-19 And Culinary Schools

Chef-instructors detail their strategies for teaching with pandemic precautions. By Michael Costa Fall is traditionally back-to-school season, but because of coronavirus, education in 2020 has been...

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