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 strawberries
Strawberries
Belong to the rose family. Plump, red and juicy, they have a sweet, slightly tart flavor and a soft crunch. They can...
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...
by Jocelyn Tolbert
Fourteen-year-old Fleming Island, Florida native Camson Alevy grew up in the kitchen with his parents. At age eight, he started cooking.
“The...
Classical vs. Modern Veal Blanquette
Never underestimate the depth and breadth of a classic stew done really well. Take the classic veal blanquette (blanquette de...
Kristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to native, post-modern cuisine, in February...
