Home Sizzle

Sizzle

A day in the life of ACF Young Chefs Club president

Julia Spondike J ulia Spondike, 19, is a very busy person. In between attending classes at The Culinary Institute of America (CIA) and doing homework, she...

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...

Maneet Chauhan’s totally over putting bacon in everything (and five more things you didn’t know about her)

  M aneet Chauhan's passion for all things culinary started at a young age. In her birthplace of India, she graduated at the top of her...

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...

You’re only 7 days away from infinite sourdough bread

How does one begin the journey of making naturally leavened bread? It starts with an incredible sourdough starter from scratch by Maurizio Leo, baker 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...
Get the latest
 CHEF TRENDS
Delivered straight to your inbox.



 
SUBSCRIBE
close-link