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.

How to make a katsu sando, the Japanese street food staple taking the U.S. by storm

  T he katsu "sando," a staple sandwich sold street-side in Japan and at convenience stores (konbini), has made its way onto domestic menus, offering American...

Aligning ACF Certification with Career Goals

W hen starting out in any culinary career, the excitement of the industry keeps us going day in and day out. After a few years of...

The distance between farm and table is shrinking

Restaurants are making the gap between farm and table even tighter   E ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...

ACF chefs to talk career paths with students

Starting this month, the American Culinary Federation is launching a new educational webinar series in partnership with Nepris. Each quarter, there will be a...

6 trendy spice blends you need to know right now, from baharat to za’atar

By Lauren Kramer Variety is the spice of life, goes the old adage. For chefs on the brink of joining or launching new kitchens,...

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...

The complete guide to lemons

Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Lemons grow on a...

10 Things a Successful Restaurant Manager Must Be

  by Suzanne Hall W ant a job as a restaurant manager? The best ones have some defining qualities. Here are 10 things good foodservice management professionals...

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