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Sizzle the American Culinary Federation Features Quarterly for Students of Cooking Next Publisher 20 Balance Mind and Body Issue American Culinary Federation, Inc

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Sizzle the American Culinary Federation Features Quarterly for Students of Cooking Next Publisher 20 Balance Mind and Body Issue American Culinary Federation, Inc chef LORENA GARCIA is leading the culture return of the change in the kitchen. honeybee butter with culture korean kalbi gets a makeover sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Balance Mind and Body IssUE American Culinary Federation, Inc. Be part of the hospitality industry movement to • choose your path Editor-in-Chief improve mental well-being. • nutritionist Stacy Gammill 26 From Trash to Treasure • what's hot for 2018 Senior Editor Karen Bennett Mathis, APR Chefs look beyond the big-name fish species to discover treasures in their local waters. Graphic Designer Kara Walter 34 A Sweet Solution Contributing Editors Honeybee colonies in the U.S. are on Maggie Hennessy the rebound thanks to chefs. Amelia Levin Jody Shee 20 26 34 Rob Benes Direct all editorial, advertising and subscription inquiries to: departments American Culinary Federation, Inc. 180 Center Place Way 4 President’s Message St. Augustine, FL 32095 (800) 624-9458 ACF president Stafford T. DeCambra, CEC, CCE, CCA, AAC, shares five keys to [email protected] success in the kitchen. Subscribe to Sizzle: www.acfchefs.org/sizzle 6 Amuse-Bouche 10 things to know and do this quarter. For information about ACF certification and membership, go to www.acfchefs.org. 12 Slice of Life The beat goes on for Chef Kendall Ross as he tours the U.S. with hit musicians. 14 Classical V. Modern @ACFChefs @acfchefs @acf_chefs wearechefs.com Wook Kang, CEC, and Eunsuk Kim demonstrate two ways to prepare traditional Korean Kalbi. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), 40 By Degrees Spring Volume 14, Number 1, is owned by the Learn the steps to make cultured butter in-house for a difference your American Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095. Send email customers will notice. address changes to Sizzle at sizzlemagazine@ acfchefs.net. All rights reserved. Reproduction 42 Featured Ingredient without written permission of the publisher is forbidden. All views and opinions expressed Everything you need to know about dolphinfish, including recipes. in Sizzle are those of the authors and do not necessarily reflect the views and opinions of the officers, employees, contractors or members of the 44 Beverage Class American Culinary Federation. Get a primer on mead, the oldest known alcohol to date. 46 The Interview Chef Lorena Garcia is leading the change in kitchen culture. 50 Last Bite Chef Jeremy Fox shares a recipe from his new cookbook On Vegetables. 53 The Quiz Read this issue? Now test your knowledge. Cover: Lorena Garcia courtesy of Lorena Garcia Group. 2 Sizzle FALL 17 DISCOVER THE POWER OF THE CREDENTIAL WHAT IS THE CDM, CFPP CREDENTIAL? The Certified Dietary Manager | Certified Food Protection Professional (CDM® | CFPP®) is a credential held by over 13,000 foodservice professionals who work in long-term care, acute care, and other non-commercial environments. CDM, CFPPs are nationally-recognized experts in foodservice management, menu planning, food preparation, application of nutrition principles, food safety, personnel management, and much more! Culinary professionals are the largest growing segment of CDMs, CFPPs because of the huge demand in the healthcare sector for the dual expertise of culinary and foodservice management. Through their education and work experience, many chefs are already eligible to sit for the CDM Credentialing Exam. Visit www.CBDMonline.org to learn more! 3 REASONS A CHEF SHOULD BECOME A CDM, CFPP... 1. There is a high demand in healthcare dining for both CDM and culinary expertise. 2. Carrying these dual credentials is a highly competitive advantage, enabling “Coming from a background in restaurants and resorts across the Southwest, I always envisioned my career professionals to use their culinary knowledge in combination with their in that setting. It wasn’t until I took a position as an management skills. Executive Chef for a hospital that I realized the impact 3. A shift to healthcare can result in a more manageable schedule and work/life that I could make in the healthcare industry, and the impact the healthcare industry could make in my career. After obtaining my CDM, CFPP through ANFP, I realized two things; (1) The demands for chefs in healthcare will begin to rise very quickly, and (2) this career choice QUESTIONS? CONTACT US. will prove to be one that I can continue to grow in for a Certifying Board for Dietary Managers lifetime!” 406 Surrey Woods Drive | St. Charles, IL | 60174 800.323.1908 | www.CBDMonline.org - Executive Chef Rocky Dunnam, CEC, CDM, CFPP Amarillo, TX PRESIDENt’S Message five keys to success in the kitchen president’s message Five Keys to Success in the Kitchen By Stafford T. DeCambra, CEC, CCE, CCA, AAC Know the Mission sacrificing the quality of ingredients can Chef Stafford’s You must earn the title and privilege have a negative impact on the overall Recommended Reading of being a chef. A culinary certificate bottom line. If you look for shortcuts and Success: One Day at a Time or degree does not make you a chef; ways to cut corners, you will not succeed. John C. Maxwell (Thomas Nelson, 2001) hard work, sacrifice and refusal to take shortcuts is what earns you the title. As Adapt to Drive Progress To be your best self, your journey begins, look forward to Change is the one constant in life. Learn it takes practice, every opportunity to try new foods from what outcomes you can control, when dedication and different cultures, study the classics that to move on and when to ask for advice. time. I recommend honor the skill and dedication of those Passed over for a promotion you thought this book because who came before you, and find a mentor you deserved? Ask your supervisor how it applies to anyone who can help lead you on your journey. you can grow in the company and be open who is honing a to those suggestions. Adapting to change craft or skill. Have the Courage to Commit is a life skill that you acquire through This profession is a lifetime commitment practice and patience. Remember, never to being a work in progress. You must compromise on quality! he secret of success is train and practice your technique to “Tfound in your daily routine, develop your love for food and cooking. Remember Your Why springing from your dreams, vision Progress does not happen overnight When the rigor of the job seems and consistent self-discipline.” or even in the course of a single year. insurmountable, move past the – John C. Maxwell, author, Success: One Day at Practice patience alongside the technical negatives. Instead, commit yourself to a Time aspects of the profession. Becoming a practice. Familiarize yourself with the chef is a process, not a result. stage that becomes your home: the kitchen. Love for food, cooking and Shortcuts are Shortsighted making others happy is an amazing In this profession, shortcuts do not exist. reward in itself; not many professions offer this immediate gratification. To Stafford T. DeCambra, CEC, CCE, CCA, AAC Eventually, you may develop ways to National President streamline operations and processes, become better, it takes an understanding American Culinary Federation but shaving minutes off ticket times by of what is required in pursuing this dream of becoming a chef. 4 Sizzle FALL 17 Childhood Nutrition Day October 16 Support this day by offering an awareness event in your community. The event can be as simple as offering a cooking demonstration, holding an activity session at a local school or getting a proclamation from the mayor. Please help us make an impact in communities around the country on, or around, October 16. Register your event on www.acfchefs.org/childhoodnutritionday.For tools and activities, visit the Chef & Child website at www.acfchefs.org/ccfprograms. Don’t forget to tell us about your event. Email your story with photos to [email protected] AMUSE-BOUCHE news & opportunities amuse-bouche 10 Things to Know and Do 1. Witness History during 2. Learn about ACFEF the ACF CMC Exam Apprenticeships The 2017 ACF Certified Master Chef® Apprenticeship is a combination of on- exam will take place in the state-of- the-job training and related classroom the-art culinary kitchens at Schoolcraft instruction that requires no previous College in Livonia, Michigan, Sept. 30 experience to enroll. The American to Oct. 8. The ACF CMC exam will Culinary Federation Education showcase the talents of 10 chefs who Foundation (ACFEF) has partnered seek the title of CMC, the highest level with the U.S. Department of Labor for of certification in the U.S. that a chef over 40 years to help aspiring chefs can receive. meet their goals at a fraction of the price of culinary school. The progressive eight-day exam tests candidates on healthy cooking, buffet Apprentices work full-time under catering, classical cuisine, freestyle a qualified supervising chef while cooking, global cuisine, baking and developing documented culinary pastry, continental and Northern skills. Graduates earn the opportunity European cuisines, and a market basket. to receive nationally recognized ACF Candidates are required to pass each certification upon completion. cooking segment with a score of 70 or higher, with a cumulative score of 75 to Fast track your career by finding a pass the exam. culinary apprenticeship. Visit the ACFEF Apprenticeship page to Follow the ACF Facebook page and discover where an apprenticeship website for daily exam updates and can take you. Are you currently in an candidate interviews. apprenticeship? ACF wants to hear about your experience. Apprenticeship Opportunities Apprenticeship Story 6 Sizzle FALL 17 3. Get Involved in Childhood Nutrition Day ACF is calling on chapters and chefs across the nation to hold Childhood Nutrition Day activities during the month of October.
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