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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...

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...

A beginner’s guide to becoming a certified chef

by Jeremy Abbey, CEC®, CEPC®, CCE®, CCA® Director of Culinary Programs, American Culinary Federation 1,377,200 cooks. That’s the number that will be needed by 2026, according...

Titan Games competitor Chef Joshua Ingraham wants to help other chefs get healthy

  ACF chef Joshua Ingraham, CEC spends his days as culinary director for Cleveland Clinic in Cleveland, Ohio, but his secret superhero identity is The ChefNShape. Ingraham...

Culinary school doesn’t just teach you to cook

by Jody Shee, sheefood.com Book learning has value, but only the lessons that stick in real life matter. That’s what several students have found. They...

How chefs drive research and development

by Christopher Tanner, CEC, AAC, Director of the Columbus Culinary Institute at Bradford School When a consumer picks up a commercial food product in a grocery...

Why do people love cheese so much? We asked a cheese company chef

  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...

Aligning ACF Certification with Career Goals

W hen starting out in any culinary career, the excitement of the industry keeps us going day in and day out. After a few years of...

The Horizon’s Bright for Research Chef Careers

M any of us have heard of research chefs, but do we really know what they do on a day-to-day basis? In a nutshell, a research...