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.
Think you’re a pulse expert? Take the February 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.
Pulses are the...
H
enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...
Breaking Down Pork Shoulder
H
ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...
Julia Spondike
J
ulia Spondike, 19, is a very busy person. In between attending classes at The Culinary Institute of America (CIA) and doing homework, she...
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...
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,...
by Christopher Tanner, CEC, AAC, Director of the Columbus Culinary Institute at Bradford School
When a consumer picks up a commercial food product in a grocery...
