Home Sizzle

Sizzle

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,...

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...

8 chefs and bartenders offer their ideas on how to upcycle food scraps

Reducing food waste is all the rage in restaurants these days.   From a cost-reduction standpoint, the concept is nothing new to chefs, but more are...

Lamb: What to look for and how to cook it

Think you’re an American Lamb expert? Take the April 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   American Lamb...

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...

News Culinary Students Can Use, Spring 2019 edition

Scholarship for Apprentices Now Available The ACFEF, through the AAC, is pleased to offer a limited number of scholarships of $500 to current apprentices. These scholarships are...

The complete guide to lemons

Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Lemons grow on a...

Slice of Life: Culinary Knowledge Bowl gold medalist Rachelle Murphy

Culinary students come from all backgrounds, are all ages and all ethnicities. The one thing they all have in common is a passion for cooking....