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

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....

A few small tweaks bring a classic French scallop dish into the modern era

  Classical The name “coquilles St. Jacques” literally means “shells of St. James” in French, surely the most elegant way of saying “scallops.” In the U.S.,...

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...

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...

Classic Southern fried chicken gets a modern makeover from a Certified Master Chef

Classical Several theories exist on the origins of fried chicken. A popular one is that it originated with the Scottish, who fried unseasoned chicken parts...

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...

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...

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...

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