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.

How Instagram is changing the restaurant industry (and 3 reasons chefs should have an account)

Instagram isn't just a frivolous pastime. It's a marketing tool. Here's how savvy chefs are making the new norm work for their kitchens.   By Samantha...

8 chefs and bartenders offer their ideas on how to upcycle food scraps

Reducing food waste is all the rage in restaurants these days.   From a cost-reduction standpoint, the concept is nothing new to chefs, but more are...

Everything you ever wanted to know about pulses

Think you’re a pulse expert? Take the February 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Pulses are the...

News Culinary Students Can Use, Spring 2019 edition

Scholarship for Apprentices Now Available The ACFEF, through the AAC, is pleased to offer a limited number of scholarships of $500 to current apprentices. These scholarships are...

Everything you ever needed to know about radishes

Think you’re a radish expert? Take the May 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Radishes are edible...

Cultured: A Guide to Fermentation

  F rom 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...

10 Facts About Being a Food Stylist

What Chefs Should Know About This Unique Career Path By Kenya McCullum That juicy burger billboard on the side of the highway enticing people to come...

Classical vs. Modern: Sauerbraten

  Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...

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