The National Culinary Review
The National Culinary Review (NCR) is read by more than 20,000 chefs and culinary professionals who value its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation, publishing six issues a year. Access to the digital version is provided at no charge to ACF members or included free with the purchase of a print subscription.
Members & subscribers: Log in to read a full digital version of the latest NCR and several years of archives.
Try your hand at the latest recipes from NCR in the ACF Recipe Collection.
Subscribe to NCR today to stay on top of what’s happening in the culinary industry and inside the ACF.
Access to the latest and greatest articles from the pages of NCR is provided free of charge on We Are Chefs..., including an in-depth history of the first 90 years of the ACF, a remembrance of Horn and Hardart automats and a look at where culinary education is headed in the 21st century.
2020 Media Kit
We Are Chefs
We Are Chefs is the American Culinary Federation’s brand-new digital content hub. It houses the new and improved ACF blog, delivering timely industry news, updates about the Federation and its members and content produced by member chefs, as well as digital articles from the pages of the National Culinary Review.
Sign up below to receive alerts about stories from across We Are Chefs, including timely industry news, updates about the Federation and its members and content produced by member chefs.