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 does one begin the journey of making naturally leavened bread?
It starts with an incredible sourdough starter from scratch
by Maurizio Leo, baker and...
by Jody Shee, sheefood.com
Book learning has value, but only the lessons that stick in real life matter. That’s what several students have found. They...
Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.
Lemons grow on a...
H
enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...
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...
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...
Julia Spondike
J
ulia Spondike, 19, is a very busy person. In between attending classes at The Culinary Institute of America (CIA) and doing homework, she...
