Overview of ACF Publications
The National Culinary Review
The National Culinary Review (NCR), read by
more than 20,000 chefs and culinary professionals, appeals to
culinarians for its insightful articles on food, drink and menu trends,
product application, management and lifestyle issues, recipes, and
personal and professional development. Launched in 1932,
NCR is the flagship publication of the American Culinary
Federation. It is a benefit of membership and is also available by paid
subscription. NCR publishes 10 times annually.
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Sizzle: The American Culinary Federation Quarterly for
Students of Cooking
Sizzle: The American Culinary Federation quarterly for students
of cooking is the only magazine in the United States exclusively
targeting culinary, baking and pastry students.
Sizzle’s editorial includes articles on emerging job
markets, mentoring, continuing education, culinary trends and product
application, as well as scholarship information and culinary/pastry
techniques. Sizzle is a free digital quarterly publication
of the American Culinary Federation.
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The Culinary Insider
The Culinary Insider is ACF’s electronic
newsletter featuring the latest culinary news, events, continuing
education opportunities and more. It is distributed every other week to
approximately 17,500 readers.
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issues or subscribe for free.