Sizzle Magazine Archives - 2017
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 2017
Articles featured in this issue include:
- Learn how to prepare beef Wellington two ways.
- See what’s hot on menus for 2018.
- Job prospects are ripe for Registered Dietitian Nutritionists.
- Learn how your ACF membership can open the door to opportunity.
- Learn the steps to make matzo balls that float.
- Learn everything you need to know about cardamom, including recipes.
- See why sparkling wine isn’t just for special occasions.
- Chef Paul Sorgule, MS, AAC, shares his outlook on the culinary industry.
- Chef Andy Chlebana, CEPC, shares a recipe from his new pastry book.
- View the full issue.
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Fall 2017
Articles featured in this issue include:
- Learn how to prepare two ways.
- Honeybee colonies in the U.S. are on the rebound thanks to chefs..
- Be part of the hospitality industry movement to improve mental well-being<.
- Chefs look beyond the big-name fish species to discover treasures in their local waters.
- Learn the steps to make cultured butter in-house for a difference your customers will notice.
- Learn everything you need to know about dolphinfish, including recipes.
- Get a primer on mead the oldest known alcohol to date.
- Chef Lorena Garcia is leading the change in kitchen culture.
- Chef Jeremy Fox shares a recipe from his new cookbook On Vegetables.
- View the full issue.
Web exclusives:
Summer 2017
Articles featured in this issue include:
- Learn how to prepare Gateau St. Honoré two ways.
- You already have a brand. Learn how to manage it digitally.
- See how chefs are giving popsicles the grown-up treatment.
- Take a hike to find something delicious to add to your menu.
- Learn the proper technique for making the perfect macarons.
- Learn everything you need to know about beets, including recipes.
- Chef Emily Ellyn dishes on the Retro Rad movement and shares a recipe.
- Chef Rob Connoley shares a recipe from his new cookbook on foraging.
- View the full issue.
Web exclusives:
Spring 2017
Articles featured in this issue include:
- Learn how to prepare Filet de Sole Walewska two ways.
- The intersection of art and food happens on and off the plate.
- Chefs have embraced family-style dining and discovered a way to fill empty seats on typically slow nights.
- Few professions are as immersed in history as the culinary profession.
- Learn the proper technique for curing guanciale from Chef Todd Kelly.
- Learn the different cuts and culinary uses of American lamb.
- Chef John Fraser, self-described enfant terrible, shares how he discovered his creative voice.
- Ziggy Marley shares a recipe from his new cookbook. Enter the contest to win a copy!
- View the full .
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.