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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...

Everything you need to know about sweet potatoes

Part of the morning glory family, the sweet potato is a large, edible tuber that grows in warm, tropical conditions. Tubers grow underground and...

Want to be a culinary instructor? Here’s what you need to know

Before chefs can command their kitchens, someone’s got to show them how it’s done   C hef educators, often called culinary instructors or culinary professors, have a crucial...

12,000-year-old grains are making a comeback

Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways   W ild cereal plant growth, such as barley and wheat,...

Is food truck ownership right for you? Here’s what you need to know

The Ins and Outs of Food Truck Ownership   W hat was once a novel idea — selling food off the side or back of a truck...

How culinary students can maintain control with classes, a job and personal responsibilities

Maintaining control with classes, a job and personal responsibilities can be tough   M aking time to study is far more important than getting boba tea with your...

The Science of Sous Vide

By Rob Benes. The sous-vide method yields results that are nearly impossible to achieve by conventional cooking. The method involves cooking food in vacuum-sealed plastic...

Restaurants are closing the gap between farm and table

by Courtnee James Each year the National Restaurant Association’s (NRA) What’s Hot Culinary Forecast predicts food and menu trends for the coming year. In the...
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