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.

The definitive guide to making sake

Sake, a traditional drink made from fermented rice, has been brewed in China and Japan for thousands of years. Sake is often referred to...

Lamb: What to look for and how to cook it

Think you’re an American Lamb expert? Take the April 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   American Lamb...

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...

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....

Is food truck ownership right for you? Here’s what you need to know

The Ins and Outs of Food Truck Ownership   W hat was once a novel idea — selling food off the side or back of a truck...

Culinary apprenticeship is coming back — for good reason

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...

Recipe: Habanero Crab Apple Jelly

Two new books from Chelsea Green Publishing this year discuss new uses for foraging in both food and drink. The Fruit Forager’s Companion: Ferments, Desserts,...

Want to be a culinary instructor? Here’s what you need to know

Before chefs can command their kitchens, someone’s got to show them how it’s done   C hef educators, often called culinary instructors or culinary professors, have a crucial...

Featured on