The National Culinary Review Marks Its 75th Year

St. Augustine, Fla., October 1, 2007 - The National Culinary Review, one of the nation's oldest food magazines, marks its 75th anniversary with its October issue. The monthly magazine, which is the flagship publication for the American Culinary Federation, serves chefs, restaurant owners and culinarians with articles on food and menu trends, management and lifestyle issues with a focus on personal and professional development.

The National Culinary Review started as a member-produced publication with chefs writing and laying out stories. It chronicled the ACF's beginnings and is often used to recall the many changes that have happened in the culinary field over the decades. Today, the magazine has a circulation of 20,000 and a professional staff of writers, editors and designers. But its focus remains not only to record food happenings but also to uncover the latest food trends, and inspire a new generation of chefs.

The magazine's longevity makes a statement for American Culinary Federation, said John Kinsella, ACF president and certified master chef. "It says we are dedicated to what we do: the education of professional chefs and professional cooks."

Reflecting on the magazine's history, Kinsella noted that in the beginning the magazine was produced by chefs for chefs and that standard hasn't changed. "I think one of the major strengths of the magazine is that it is chef focused and cook focused. A professional chef needs a magazine that makes common sense to him on a monthly basis."

The National Culinary Review is free to members of the American Culinary Federation and non-members can subscribe for $50 a year at www.acfchefs.org/eshop. The American Culinary Federation also publishes a quarterly magazine, Sizzle, which targets the needs of the culinary, baking and pastry student.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With nearly 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.


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