Sizzle is a quarterly digital publication dedicated to enhancing culinary students’ learning and bringing
professional knowledge about the food service industry to enthusiasts and future culinarians.

The trip coffee takes from bean to mug

Tip your baristas. And the harvesters, farmers…   N o matter where it was poured — your home pot, a fair-trade shop or the gas station around...

All Smoke Everything: The BBQ trend has spread to desserts

A family outing. A long day of hiking. A chilly evening of telling scary stories around the campfire. And to top it all off,...

Why building a diverse team in your kitchen is important

One might expect the food on a college campus to be mostly quick-service chains and dreary dining halls. But on the campus of the...

The distance between farm and table is shrinking

Restaurants are making the gap between farm and table even tighter   E ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...

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...

How to make whiskey in six easy steps

An inside look at what it takes to make bourbon   T o be called Champagne, sparkling wine must come from a certain region of France. Tequila,...

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...

Classical vs. Modern: Crêpes Suzette

H enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...

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