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: Heart & Sole

Sole meunière was the dish that made American chef Julia Child fall in love with French cuisine. She declared the light, simple dish —...

The Juggling Act

Maintaining control with classes, a job and personal responsibilities can be tough   M aking time to study is far more important than getting boba tea with your...

Driving Your  Business

The Ins and Outs of Food Truck Ownership   W hat was once a novel idea — selling food off the side or back of a truck...

Grains of Truth

Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways   W ild cereal plant growth, such as barley and wheat,...

Show and Tell

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...

Start Me Up

How does one begin the journey of making naturally leavened bread? It starts with an incredible sourdough starter from scratch   I created my sourdough starter over...

Sweet as Pie

Featured ingredient sweet potatoes   P art of the morning glory family, the sweet potato is a large, edible tuber that grows in warm, tropical conditions. Tubers...

American Spirit

An inside look at what it takes to make bourbon   T o be called Champagne, sparkling wine must come from a certain region of France. Tequila,...

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