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.

Classical vs. Modern: Crêpes Suzette

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...

A hard lesson: Cider 101

Breaking Down Pork Shoulder   H ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...

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...

Culinary apprenticeship is coming back — for good reason

Culinary apprenticeships are vital for students — and the restaurant industry   C hef Travis Brust, CEC, began his career in the kitchen when he was 14...

Get Funky: A Guide to Fermentation

  From 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 long...

Aligning ACF Certification with Career Goals

W hen starting out in any culinary career, the excitement of the industry keeps us going day in and day out. After a few years of...

How strong mentors led this chef all the way to the Culinary Olympics (twice!)

C hef Jesus Olmedo is heading to Stuttgart, Germany in February to compete with ACF Culinary Team USA in IKA, known as the "Culinary Olympics"....

How chefs are using the cannabis trend in responsible and inventive new ways

  by Rob Benes  Marijuana laws are changing at a rapid pace across all 50 states. To date, 33 states, including the District of Columbia, have...

Featured on