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.

Cultured: A Guide to Fermentation

  F rom chocolate to cheese, salami, wine, pickles and bread, many of the world’s greatest delicacies are the products of fermentation. However, it wasn’t so...

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...

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...

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,...

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...

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...

Everything you ever wanted to know about turkey meat

Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   Turkey meat, commonly referred to...

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...

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