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.

12,000-year-old grains are making a comeback

Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways   W ild cereal plant growth, such as barley and wheat,...

Classical vs. Modern: Sauerbraten

  Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...

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: Veal Blanquette

  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...

How Instagram is changing the restaurant industry (and 3 reasons chefs should have an account)

Instagram isn't just a frivolous pastime. It's a marketing tool. Here's how savvy chefs are making the new norm work for their kitchens.   By Samantha...

Why do people love cheese so much? We asked a cheese company chef

  A CF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian...

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...

News Culinary Students Can Use, Spring 2019 edition

Scholarship for Apprentices Now Available The ACFEF, through the AAC, is pleased to offer a limited number of scholarships of $500 to current apprentices. These scholarships are...

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