National Culinary Review (an American Culinary Federation publication)

Launched in 1932, National Culinary Review is the flagship publication of the American Culinary Federation (ACF), publishing six issues a year. NCR is read by more than 20,000 chefs and culinary professionals who value insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes and professional development. ACF was established in 1929 and is the longest-running, premier professional chefs’ organization in North America with more than 13,000 members in over 170 chapters nationwide.