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.

Get Funky: A Guide to Fermentation

From chocolate to cheese, salami, wine, pickles and bread, many of the world’s greatest delicacies are the products of fermentation. However, it wasn’t so long...

This chef eats bugs, and wants you to, too

Kristopher Edelen, "The Cricket Chef" Founder, HOTPANnyc   K ristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to...

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...

A hard lesson: Cider 101

Breaking Down Pork Shoulder   H ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...

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...

Classical vs Modern: Sole meunière

Sole meunière was the dish that made American chef Julia Child fall in love with French cuisine. She declared the light, simple dish —...

The definitive guide to making sake

Sake, a traditional drink made from fermented rice, has been brewed in China and Japan for thousands of years. Sake is often referred to...

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...

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