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How Instagram is changing the restaurant industry (and 3 reasons chefs should have an account)

Instagram isn't just a frivolous pastime. It's a marketing tool. Here's how savvy chefs are making the new norm work for their kitchens.   By Samantha...

Everything you ever wanted to know about turkey meat

Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   Turkey meat, commonly referred to...

Six reasons to attend an accredited culinary program

This post was originally published in June 2019 and was updated in September 2019 to include the latest information.   There are a lot of things...

10 Facts About Being a Food Stylist

What Chefs Should Know About This Unique Career Path By Kenya McCullum That juicy burger billboard on the side of the highway enticing people to come...

Classical vs. Modern: Sauerbraten

  Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...

What it’s like to be an apprentice at the world’s toughest culinary exam

ACF’s CMC exam provides a unique learning opportunity to culinary students   In the weeks before the American Culinary Federation’s 2019 Certified Master Chef (CMC) exam,...

Everything you ever needed to know about radishes

Think you’re a radish expert? Take the May 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Radishes are edible...

Don’t Fear the Certification Evaluator

by Bradley Labarre, CEC   A culinary school degree and years enrolled in the school of hard knocks makes a résumé look attractive. Certification, however, is...

6 trendy spice blends you need to know right now, from baharat to za’atar

By Lauren Kramer Variety is the spice of life, goes the old adage. For chefs on the brink of joining or launching new kitchens,...