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News and Notes: Summer 2018 edition

Heads Up The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and vinegar....

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...

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 ACF has a new youngest member

by Jocelyn Tolbert Fourteen-year-old Fleming Island, Florida native Camson Alevy grew up in the kitchen with his parents. At age eight, he started cooking. “The...