FSCJ Culinary Student Daniella Santos and Chef Rich Grigsby were recently included in an article titled, "The Juggling Act," in the fall issue of Sizzle Magazine, a publication from The American Culinary Federation for Students of Cooking.

In the article, the two discuss the importance of prioritization, planning and passion when it comes to working toward completing a culinary program of study while also juggling day-to-day demands.

Check out the publication and read the full article.