Sizzle Magazine Archives - 2018

Looking for a past issue of Sizzle: The American Culinary Federation quarterly for students of cooking? You’ll find past digital issues here.

Fall 2018

Sizzle - Fall 2018

Articles featured in this issue include:

  • Maintaining control with classes, a job and personal responsibilities can be tough.
  • The ins and outs of food truck
  • Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways.
  • If you’re thinking about becoming a Chef Educator, here are the things to know.
  • Classical Vs. Modern - Chef Stefan Ryll, CEC, CCE, AAC and student chef Anthony Newman
    create two versions of Sole Meunière.
  • Never run out of bread again with this fool-proof process for creating a
    sourdough starter.
  • Chefs Patrick Feges and Erin Smith talk modern BBQ with McCormick
    for Chefs.
  • An inside look at what it takes to make bourbon.
  • We asked five burning questions of "Chopped" judge and ACF chef
    Maneet Chauhan.
  • View the full issue.

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Summer 2018

Sizzle - Summer 2018

Articles featured in this issue include:

  • Two former Culinary Youth Team USA members share two ways to make crêpes Suzette.
  • Meet the four civilians who competed to be ACF's Student Chef of the Year.
  • Find out how restaurants are shrinking the gap between farm and table.
  • Chefs around the country are using for a flavor and, maybe, a nutritional boost.
  • How culinary apprenticeships are vital for students — and the restaurant industry.
  • Practice for the CWPC exam with this strawberry tart recipe.
  • All you need to know about about strawberries.
  • How coffee goes from bean to brew.
  • ACF member and Emmi Roth Executive Chef Evan Topel on his favorite cheeses.
  • What the new youngest ACF member learned from his time on Masterchef Junior.
  • View the full issue.

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Spring 2018

Sizzle - Spring 2018

Articles featured in this issue include:

  • Two ways to make a veal blanquette.
  • See how ACF Certification can help align career goals and development.
  • Many of the world's greatest delicacies are the products of fermentation.
  • Find out what research chefs do on a day-to-day basis.
  • Six steps to making the most of a pork shoulder.
  • But seriously, what can you do with a rutabaga.
  • In Colonial times, cider was an acceptable substitute for water.
  • Miso: not just for soup in hibachi restaurants.
  • Chef Kristopher Edelen of HOTPANnyc says sustainable protein is easy — just eat crickets.
  • View the full issue.

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