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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