This issue includes a main feature on the state of the culinary industry and a look at 2023 food trends; photos and stories from two legendary chocolatiers (ahead of Valentine's Day), and for Black History Month, an ACF chef discusses the contributions of African slaves and other populations to the evolution of American barbecue. Plus, the usual articles: ACF Chef Profile, Chapter Close-Up and News Bites so you can read about your fellow members and peers.
