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 to seam butcher a deer’s hind leg

by John Selick, CEC, CCA Farm to table. Local. Artisan. Chef driven. These are terms that dominate the culinary scene today, but were never spoken when...

Maneet Chauhan’s totally over putting bacon in everything (and five more things you didn’t know about her)

  M aneet Chauhan's passion for all things culinary started at a young age. In her birthplace of India, she graduated at the top of her...

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: Bouillabaisse Two Ways

"Bouillabaisse was a dish we served traditionally at the Restaurant Schlossli Woerth in Schaffhausen, Switzerland, where I worked as a Chef de Partie in...

News and Notes: Summer 2018 edition

Heads Up The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and vinegar....

Ghost peppers are hot in more ways than one — here’s what you need to know

by Jodi Helmer Andrew Garrett grew up on a small farm, picking fresh peppers from the vine and eating them raw. The experience led the...

Six reasons to attend an accredited culinary program

This post was originally published in June 2019 and was updated in September 2019 to include the latest information.   There are a lot of things...

How chefs are using the cannabis trend in responsible and inventive new ways

  by Rob Benes  Marijuana laws are changing at a rapid pace across all 50 states. To date, 33 states, including the District of Columbia, have...

Featured on