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.
Featured Ingredient
R
utabaga...
...is a root vegetable that belongs to the cabbage family. Likely the result of a cross between a wild cabbage and a turnip,...
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...
Think you’re a pulse expert? Take the February 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.
Pulses are the...
There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...
by Bradley Labarre, CEC
A culinary school degree and years enrolled in the school of hard knocks makes a résumé look attractive. Certification, however, is...
"Bouillabaisse was a dish we served traditionally at the Restaurant Schlossli Woerth in Schaffhausen, Switzerland, where I worked as a Chef de Partie in...
Before chefs can command their kitchens,
someone’s got to show them how it’s done
C
hef educators, often called culinary instructors or culinary professors, have a crucial...
