Sizzle Magazine
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 superfoods 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.