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Sizzlethe American Culinary Federation Quarterly for Students of Cooking

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Sizzlethe American Culinary Federation Quarterly for Students of Cooking SPRING 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING develop vegetable explore the rediscovery business skills cuisine of England menu trend sizzle features The American Culinary Federation NEXT Quarterly for Students of Cooking 16 Minding Your Own Publisher IssUE American Culinary Federation, Inc. Business Skills • Chefs reveal their best career-beginning Editor-in-Chief Beyond cooking, plan to learn as much as you can decisions. Jody Shee about spreadsheets, profit-and-loss statements, math, • Learn the latest snack trends. Senior Editor computer programs and marketing in order to succeed. • Discover what it takes to Kay Orde 22 Veggie Invasion run a food truck. Senior Graphic Designer David Ristau Vegetables are becoming increasingly important on restaurant menus, especially as variety expands Graphic Designer and consumers become more health-conscious. Caralyn Farrell Director of Communications 28 Food Companies Hire Chefs Patricia A. Carroll Discover why the employee turnover rate is so low among chefs who work in corporate Contributing Editors positions for food manufacturers. Rob Benes Suzanne Hall Ethel Hammer Karen Weisberg departments 16 22 28 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 4 President’s Message 180 Center Place Way ACF president Tom Macrina, CEC, CCA, AAC, discusses seizing all opportunities. St. Augustine, FL 32095 (800) 624-9458 [email protected] 6 Amuse-Bouche Student news, opportunities and more. Subscribe to Sizzle: www.acfchefs.org/sizzle 8 Slice of Life For information about ACF Jennifer Heggen walks us through a memorable day in her internship as pastry commis certification and membership, at Thomas Keller Restaurant Group’s Bouchon Bistro/Bakery in Yountville, Calif. go to www.acfchefs.org. 10 Classical V. Modern Edward G. Leonard, CMC, WGMC, FSP, AAC, and Pietro Vitelli, CCE, demonstrate facebook.com/ACFChefs @acfchefs the perennial Italian favorite meal, osso buco with gremolata and risotto alla Milanese, Sizzle: The American Culinary Federation Quarterly two ways. Learn the basic procedures, then try it for yourself. for Students of Cooking (ISSN 1548-1441), Spring Volume 11, Number 1, is owned by the American 34 By Degrees Culinary Federation, Inc., 180 Center Place Way, St. Kevin C. Clarke, CCE, JD, shows how to make gnocchi piedmontese. Augustine, FL 32095. Send email address changes to Sizzle at [email protected]. All rights reserved. Reproduction without written permission 36 Events of the publisher is forbidden. All views and opinions Save the dates for the 2014 American Culinary Federation regional conferences. expressed in Sizzle are those of the authors and do not necessarily reflect the views and opinions of 40 International Flavors the officers, employees, contractors or members of the American Culinary Federation. Suzanne Campbell, CEC, discusses the nuances of the cuisine from her native Cumbria, England. 44 The Interview Award-winning Denver chef Jennifer Jasinski explains how working for Wolfgang Puck for 11 years helped to shape her career. 48 The Quiz Read this issue? Now test your knowledge. 49 Last Bite Cover photo by Portland, Ore., chefs offer local dining picks. Visual Cuisines 2 Sizzle SPRING 14 Whether it’s an expanding national bar/restaurant, a leading smoothie company or one of the world’s largest specialty beverage chains, they all choose Vitamix to help them save time, save money and grow their businesses. And all the while delivering high-quality, consistently wonderful tasting menu items for all who visit them. That is one powerful secret ingredient. Let us help your business at commercial.vitamix.com. 140390 Vitamix (Commercial) – "Broccoli Soup" – FP ad App: InDesign CS6 Trim: 8" (w) x 10.875" (h) Pubs: (common) Artist: cd Live: 7" (w) x 10" (h) Proof #: 2 Bleed: 8.625" (w) x 11.125" (h) Scale: 100% Color: 4/C Fonts: Gotham PRESIDENt’S Message seize all opportunities president’s message Seize All Opportunities By Tom Macrina, CEC, CCA, AAC Hello, young culinarians, be part of this great learning My door is always open. I experience. This year’s encourage you to email me at Spring is just around the national convention will be [email protected] with corner, closer than you think. in Kansas City, Mo., and we any questions or comments. Soon it will be time to start have held student registration planting your garden. Spring In closing, congratulations rates the same as last year. is a wonderful time in the to those of you who are The national convention is culinary world. Why don’t graduating this year. What a a great opportunity for you you consider doing your part? great accomplishment. to network with some of the Plant some sort of vegetables Sincerely, or herbs in your dorm room country’s top chefs. It will or apartment. Actually, it be loaded with education, would be great if, at your food and fun. Let’s leave the Tom Macrina, CEC, CCA, AAC school, you could have a part politics at home and embrace the future. National President in maintaining a sustainable American Culinary Federation future for all of us. Please take a fresh look at Product Specialist Manager/ Food Fanatics™ Chef I know that many of you ACF’s resources, which are US Foods, Inc., Philadelphia are getting ready for the available for your benefit. We 2014 ACF conferences and are updating the web page competitions: the Baron H. to include more information Galand Culinary Knowledge on jobs and current cooking Bowl, Student Team trends. Check it out from Championship and Student time to time, as it will take Chef of the Year. I applaud all about six months to fully of you who take the time to update the site. 4 Sizzle SPRING 14 Discover your culinary vision with us! Publix is more than the nation’s largest employee-owned supermarket chain! We produce award- winning products and are Florida’s largest wine and premium cheese retailer. We operate cooking schools, provide catering services and have award-winning bakeries within our stores. On top of all that, we have been named to the FORTUNE 100 Best Companies to Work for list for 17 consecutive years. We provide our associates with: Career Growth Opportunities Job Security Stock Ownership Great Benefits Employee Bonuses Where Careers Are Made For more information on Publix and other employment opportunities, visit publix.jobs Publix is proud to be an equal opportunity employer committed to a diverse workforce AMUSE-BOUCHE news & opportunities amuse-bouche News & Opportunities clarification, in August 2013, the U.S. Food and Drug Administration defined gluten-free as food items containing less than 20 parts per million of gluten. foodservice editorial scholarship Patricia Dahms (right), a student at Oregon Culinary Institute, Portland, Ore., was awarded the $1,500 Anita Fial Scholarship 2015 Bocuse d’Or USA at the International Foodservice Editorial Team Announced Council (IFEC) conference in Portland Philip Tessier (right), executive sous in October 2013. The scholarship was chef at The French Laundry, Yountville, established in honor of retired IFEC Calif., and his commis Skylar Stover, member Anita Fial (left) and is awarded chef de partie, are going for gold. The each year to a culinary student in the host pair was chosen by the Bocuse d’Or city of IFEC’s annual conference. USA Foundation’s board of directors The 2014 IFEC conference will be to represent the U.S. at the World held in Dallas in November. Culinary Cooking Contest in Lyon, France, in students in the Dallas/Fort Worth 2015. The Bocuse d’Or is among the area can apply for the scholarship by most demanding international cooking contacting the IFEC office (ifec@aol. competitions, pitting chefs from 24 com) or Jason Stemm at PadillaCRT countries against one another in a ([email protected]). 5½-hour cooking challenge in front of thousands of cheering fans. gluten-free figures The article “Gluten-Free Succeeds” in As they train for the competition, follow the winter 2013 issue of Sizzle stated, the team’s progress on the Bocuse d’Or “The threshold for gluten intolerance is USA Foundation’s Facebook Page or via @ 25 micrograms of gluten a day…” For BocusedOrUSA on Twitter and Instagram. 6 Sizzle SPRING 14 AMUSE-BOUCHE news & opportunities hot themes tryouts are on for 2016 Winners of the regional cold-food The National Restaurant Association’s ACF Culinary Youth presentations will move on to the hot- What’s Hot in 2014 Culinary Forecast Team USA food tryout at the 2014 ACF National Convention in Kansas City, Mo., July 25-29. provides a snapshot of what nearly 1,300 Thirteen cooks chef-members of the American Culinary have accepted the Once members of the 2016 youth team Federation ranked as the predicted hot challenge and are are named, they can expect to join ACF themes for this year in foods, cuisines, trying out for a Culinary National Team USA at practices beverages and culinary, per a survey spot on 2016 ACF in August and begin their quest for gold conducted in fall 2013. Notice the top 10 Culinary Youth in 2016. Those trying out at their regional hottest trends: Team USA. After the conferences are as follows. 1. Locally sourced meats and seafood tryouts, five cooks Western Regional Conference, 2. Locally grown produce and two alternates 3. Environmental sustainability will be named to Oakland, Calif., March 3: Daniel 4. Healthful kids’ meals the youth team that Acuna, CC, Megan Bamford, Alex 5. Gluten-free cuisine will compete at the Dispence, CC, and Joshua Page, all 6. Hyper-local sourcing (e.g., restaurant 2016 Internationale line cooks at The Vintage Club, Indian gardens) Kochkunst Ausstellung Wells, Calif.; and Scott Seeberger, 7. Children’s nutrition in Erfurt, Germany. student ambassador, Oregon Coast 8.
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