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Food Historians Look to the Past for a Taste of the Future

  This story originally appeared in the Spring 2017 issue of Sizzle Magazine. Click here to read more Sizzle stories. By Suzanne Hall Few professions are as...

What Does it Take to Be a Restaurant Manager?

by Suzanne Hall   Culinarians who don’t want to spend all day (or all night) in the kitchen but still want to be part of a...

5 Reasons All Students Should Belong to a Professional Organization

  It's a common refrain: "Young people don't join associations anymore." LinkedIn makes it easy to network; new techniques are easily learned on YouTube. But...

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...