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.
This story originally appeared in the Spring 2017 issue of Sizzle Magazine. Click here to read more Sizzle stories.
By Suzanne Hall
Few professions are as...
You can stroll the taco stalls throughout Mexico City, browse the hawker markets for satay or Zhen Zhen porridge in Singapore, grab jerk chicken off a street-side grill in Jamaica, buy a hot dog off a cart in New York, nab elote from a table in Chicago or pick up a cup of frites with mayonnaise in Amsterdam. In cities all over the world, people set up stands or stalls and sell food they have passionately cooked for years, sometimes generations, to offer folks on the go a quick, delicious and inexpensive meal. Most cultures contribute to street food and the environments in which their wares are sold can range from a single stand set up on a street corner in a busy neighborhood or a bustling market offering dozens of dining options.
Instructions by Kari Underly, principal of Range® Inc. & Range Meat Academy and author of The Art of Beef Cutting
M
aking money on costlier ingredients...
ACF’s CMC exam provides a unique learning opportunity to culinary students
In the weeks before the American Culinary Federation’s 2019 Certified Master Chef (CMC) exam,...
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...
Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.
Turkey meat, commonly referred to...
