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.
How does one begin the journey of making naturally leavened bread?
It starts with an incredible sourdough starter from scratch
by Maurizio Leo, baker and...
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...
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,...
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...
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...
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...
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...
