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.

8 chefs and bartenders offer their ideas on how to upcycle food scraps

Reducing food waste is all the rage in restaurants these days.   From a cost-reduction standpoint, the concept is nothing new to chefs, but more are...

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....

The ultimate guide to strawberries

Featured ingredient strawberries   Strawberries Belong to the rose family. Plump, red and juicy, they have a sweet, slightly tart flavor and a soft crunch. They can...

Don’t Fear the Certification Evaluator

by Bradley Labarre, CEC   A culinary school degree and years enrolled in the school of hard knocks makes a résumé look attractive. Certification, however, is...

The ACF has a new youngest member

by Jocelyn Tolbert Fourteen-year-old Fleming Island, Florida native Camson Alevy grew up in the kitchen with his parents. At age eight, he started cooking. “The...

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...

Recipe: Nitro Cricket Ice Cream

Kristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to native, post-modern cuisine, in February...

What Does it Take to Be a Restaurant Manager?

by Suzanne Hall   Culinarians who don’t want to spend all day (or all night) in the kitchen but still want to be part of a...

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