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.
Restaurants are making the gap
between farm and table even tighter
E
ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...
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...
by Jeremy Abbey, CEC®, CEPC®, CCE®, CCA® Director of Culinary Programs, American Culinary Federation
1,377,200 cooks.
That’s the number that will be needed by 2026, according...
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...
Think you’re an apricot expert? Take the July 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.
APRICOT is a drupe, or...
