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.

Are superfoods really all that super?

There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...

Titan Games competitor Chef Joshua Ingraham wants to help other chefs get healthy

  ACF chef Joshua Ingraham, CEC spends his days as culinary director for Cleveland Clinic in Cleveland, Ohio, but his secret superhero identity is The ChefNShape. Ingraham...

5 Reasons All Students Should Belong to a Professional Organization

  It's a common refrain: "Young people don't join associations anymore." LinkedIn makes it easy to network; new techniques are easily learned on YouTube. But...

Discovering a Korean Culinary Staple

Written by Michael J. Robins, Globally Certified Master Chef Sponsored by Daesang America As a Chef and lover of all thing’s food, there is nothing more exciting...

Cold Brew Coffee: How it’s made, where to get it and how to drink it

by Suzanne Hall   From Asia in the 1600s to Starbucks in 2019, cold brew has always had its followers. The Japanese made cold brew tea...

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...

All Smoke Everything: The BBQ trend has spread to desserts

A family outing. A long day of hiking. A chilly evening of telling scary stories around the campfire. And to top it all off,...

Slice of Life: Culinary Knowledge Bowl gold medalist Rachelle Murphy

Culinary students come from all backgrounds, are all ages and all ethnicities. The one thing they all have in common is a passion for cooking....

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