Sizzle Magazine Archives - 2015
Looking for a past issue of Sizzle: The American Culinary Federation quarterly for students of cooking? You’ll find all past digital issues here and on the right tab.
Winter 2015
Articles featured in this issue include:
- Learn how to prepare blanquette de veau two ways.
- Customers with food allergies and intolerances are increasing. Discover how to accommodate these guests with best practices for ingredient swaps.
- Pastry chefs share their best advice for cu. Learn more about this ancient culture in “International Flavors.”
- Claud Beltran has an eclectic background. Get to know the Pasadena, California, chef and what influences his creativity.
- The Flavor Bible is a perennial favorite book for chefs. Learn more about the authors, Karen Page and Andrew Dornenburg, in the “Industry Profile.”
- View the full issue.
Web exclusives:
Fall 2015
Articles featured in the fall 2015 issue include:
- Learn how to prepare tournedos Rossini two ways.
- Chefs take food safety seriously. Learn best practices for preventing foodborne illness outbreaks.
- Discover why the Peruvian menu trend is here to stay.
- Love taking photos? Learn how you can make the transition from chef to food photographer.
- Catch up with four past Student Chef of Year and learn how competition propelled their careers.
- Delve into the cuisine of the Netherlands.
- Philadelphia chef Kevin Sbraga is being noticed for his cuisine. Get to know more about the season seven winner of “Top Chef.”
- Philip Tessier shares why he feels culinary competition is important for chefs.
- View the full issue.
Web exclusives:
Summer 2015
Articles featured in the summer 2015 issue include:
- Learn how to prepare veal Oscar two ways.
- Gain insight into culinary crowdfunding.
- Explore the pickling trend.
- Investigate a career as a recipe tester.
- Perfect your roulade skills in “By Degrees.”
- Delve into French cheese.
- Learn from the experience of Richmond, Virginia, chef Lee Gregory.
- The culinary industry is vast. Learn about the people who work in unique food jobs.
- View the full issue.
Web exclusives:
Spring 2015
Articles featured in the spring 2015 issue include:
- Learn how to prepare Coquilles St. Jacques two ways.
- Discover the benefits of pop-up restaurants.
- Gain insight into the nontraditional fish trend.
- Explore the careers of cake decorators.
- Master the technique of fresh-packed sweet pickling in “By Degrees.”
- Delve into the cuisine of Vietnam.
- Learn from the experience of Indianapolis chef Neal Brown.
- Indianapolis offers great restaurants. Consider these dining suggestions from its chefs.
- View the full issue.
Web exclusives:
Read Other Archived Issues
Read more interviews, get more recipes and learn more about interesting culinary career paths by viewing past issues and web exclusives.