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 to choose, store and use apricots (plus 4 interesting facts about them)

  Think you’re an apricot expert? Take the July 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. APRICOT is a drupe, or...

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...

Ghost peppers are hot in more ways than one — here’s what you need to know

by Jodi Helmer Andrew Garrett grew up on a small farm, picking fresh peppers from the vine and eating them raw. The experience led the...

What Does it Take to Be a Restaurant Manager?

by Suzanne Hall   Culinarians who don’t want to spend all day (or all night) in the kitchen but still want to be part of a...

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...

6 trendy spice blends you need to know right now, from baharat to za’atar

By Lauren Kramer Variety is the spice of life, goes the old adage. For chefs on the brink of joining or launching new kitchens,...

Six reasons to attend an accredited culinary program

This post was originally published in June 2019 and was updated in September 2019 to include the latest information.   There are a lot of things...

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....

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