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.

You’re only 7 days away from infinite sourdough bread

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...

Culinary school doesn’t just teach you to cook

by Jody Shee, sheefood.com Book learning has value, but only the lessons that stick in real life matter. That’s what several students have found. They...

The complete guide to lemons

Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Lemons grow on a...

Classical vs. Modern: Crêpes Suzette

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...

The Horizon’s Bright for Research Chef Careers

M any of us have heard of research chefs, but do we really know what they do on a day-to-day basis? In a nutshell, a research...

Add more value to your menu with these cuts of pork shoulder

Instructions by Kari Underly, principal of Range® Inc. & Range Meat Academy and author of The Art of Beef Cutting   M aking money on costlier ingredients...

Cultured: A Guide to Fermentation

  F rom chocolate to cheese, salami, wine, pickles and bread, many of the world’s greatest delicacies are the products of fermentation. However, it wasn’t so...

A day in the life of ACF Young Chefs Club president

Julia Spondike J ulia Spondike, 19, is a very busy person. In between attending classes at The Culinary Institute of America (CIA) and doing homework, she...

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