The National Culinary Review (NCR), the flagship magazine of the American Culinary Federation.

NCR Salutes our Members, September/October 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...

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...

How breeding seeds for flavor can create a more sustainable food system

By Karen Weisberg Bringing his abiding passion and intelligence to bear upon his latest project, Blue Hill at Stone Barns chef/co-owner Dan Barber has...

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 some chefs are upping their charcuterie game with seafood

by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...

Regional styles ranging from Detroit to Old Forge are spreading across the country

Regional styles ranging from Detroit to Old Forge are spreading across the country   M ost people know pizza as party food and fuel for college co-eds...

The history (and future) of port wine

Heritage and change for a classic beverage   V intage in design, port is a stalwart denizen of the wine cellar. Like Champagne, port deserves attention as...

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