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The Big Cheese

  A CF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian...

Super Stars

There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...

Last Bite Camson Alevy

  Now that your time on the show is over, what did you learn? The biggest thing I’ve learned is being able to cook under pressure....

Beverage Class Coffee

Black Mac Everyone knows espresso is Italian and what’s in an Irish coffee. But there are practically unlimited ways to enjoy of a cup o’...

Miracle Workers

Tip your baristas. And the harvesters, farmers…   N o matter where it was poured — your home pot, a fair-trade shop or the gas station around...

Berry Good

Featured ingredient strawberries   Strawberries Belong to the rose family. Plump, red and juicy, they have a sweet, slightly tart flavor and a soft crunch. They can...

Learn By Doing

Culinary apprenticeships are vital for students — and the restaurant industry   C hef Travis Brust, CEC, began his career in the kitchen when he was 14...

Growing Closer

Restaurants are making the gap between farm and table even tighter   E ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...

Classical v. Modern Crêpes Suzette

H enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...
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