Here’s your January/February issue of National Culinary Review! This edition kicks off the year with the highly anticipated 2025 Trends Report, exploring what’s shaping the culinary landscape. We dive into the first trends of the year—Soul Food and Sustainability—examining their deep cultural roots and modern adaptations. Plus, discover the timeless allure of Peking duck, and get an inside look at how university chefs balance innovation, education, and feeding students. Flip through for more insights and inspiration to start the year strong. Savor the insights!
