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.
By Rob Benes
The sous-vide method yields results that are nearly impossible to achieve by conventional cooking. The method involves cooking food in vacuum-sealed plastic...
Starting this month, the American Culinary Federation is launching a new educational webinar series in partnership with Nepris. Each quarter, there will be a...
Written by Michael J. Robins, Globally Certified Master Chef
Sponsored by Daesang America
As a Chef and lover of all thing’s food, there is nothing more exciting...
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...
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...
