Here is your March/April issue of National Culinary Review. Read on to learn more about emerging ACF-accredited apprenticeship programs around the country and the importance of bringing back these hands-on training programs. There are also articles highlighting March’s ACF Trend, Food as Medicine, from a piece on regenerative agriculture to a lesson in culinary medicine from ACF Jim Perko, CEC, AAC. April’s trend, “Higher” Cuisine sheds light on the growing popularity of cooking with cannabis - highlighted by Niagara County Community College’s curriculum and recent conference/competition covering that discipline. Plus, the usual articles: ACF Chef Profile (the 2023 ACF Pastry Chef of the Year), Segment Spotlight (senior dining), Chapter Close-Up (Los Angeles) and News Bites so you can read about your peers.
