sizzle | We Are Chefs

A place for culinary students and future culinarians to learn more about the industry and craft of cooking from their peers and industry veterans.

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The definitive guide to making sake

Yes, There Is a Scientific Unit of Spiciness

The science of sous vide

Tall Hat Tales: The history of the toque

How getting certified made me a better chef

How this rising ACF Chef got into the industry

Jeremy Abbey, CEC, CEPC, CCE, CCA, talks about competitions

ACF Chefs offer ways to manage mental health during tough times