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Sizzlethe American Culinary Federation Quarterly for Students of Cooking Balsamic Eggs from Foreign Cinema

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Sizzlethe American Culinary Federation Quarterly for Students of Cooking Balsamic Eggs from Foreign Cinema SUMMER 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING Balsamic Eggs From foreign cinema Investigate a explore the food-truck must-have cuisine of career snacks Turkey menu trend sizzle features The American Culinary Federation NEXT Quarterly for Students of Cooking 16 Best Career-beginning Publisher ISSUE American Culinary Federation, Inc. Advice • Donate some time to accelerate learning. Editor-in-Chief Successful industry veterans share their insights as they • Follow the sweet-plus-heat Jody Shee look back on the important early career decisions they flavor trend. made that helped them to succeed. • Consider a sports-team- Senior Editor chef career. Kay Orde 22 Snack Trends Associate Editor Nearly everyone snacks, and most people do so two or Jessica Ward three times a day. Savvy foodservice operators know how to turn Graphic Designer that habit to their advantage by offering the items consumers crave. David Ristau 28 Food Trucks are an Emerging Career Director of Communications Patricia A. Carroll Discover what it takes to start and run a food truck, and why the career isn’t for the faint of heart. Contributing Editors Rob Benes Suzanne Hall Ethel Hammer Direct all editorial, advertising departments 16 22 28 and subscription inquiries to: American Culinary Federation, Inc. 4 President’s Message 180 Center Place Way St. Augustine, FL 32095 ACF president Thomas Macrina, CEC, CCA, AAC, tells new graduates how to set the (800) 624-9458 stage for their careers. [email protected] 6 Amuse-Bouche Subscribe to Sizzle: www.acfchefs.org/sizzle Student news, opportunities and more. For information about ACF 8 Slice of Life certification and membership, Matt Mornan walks us through a memorable day in his internship as a deli-clerk at a go to www.acfchefs.org. Publix grocery store in Mobile, Ala., that led to his current position as a prepared-food specialist with Publix. facebook.com/ACFChefs @acfchefs 10 Classical V. Modern Richard Kugelmann and Patrick O’Brien demonstrate the classical French dish Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Summer ballontine coq au vin two ways. Learn the basic procedures, then try it for yourself. Volume 11, Number 2, is owned by the American Culinary Federation, Inc., 180 Center Place Way, St. 34 By Degrees Augustine, FL 32095. Send email address changes to Sizzle at [email protected]. All rights John Schopp, CEC, CEPC, CCA, shows how to make apple tarte Tatin. reserved. Reproduction without written permission of the publisher is forbidden. All views and opinions 36 Events Sizzle expressed in are those of the authors and do Save the dates for the 2014 American Culinary Federation National Convention in not necessarily reflect the views and opinions of the officers, employees, contractors or members of Kansas City, Mo. the American Culinary Federation. 39 International Flavors Erol Kanmaz, CEC, WCC, discusses the nuances of the cuisine from his hometown of Kadirli, Turkey. 42 The Interview Award-winning chef, author and artist Gayle Pirie explains the connection between food and art, which comes through at her San Francisco restaurant Foreign Cinema. 46 The Quiz Cover photo Read this issue? Now test your knowledge. courtesy of 47 Last Bite Foreign Cinema. Los Angeles chefs offer their local dining picks. See page 42. 2 Sizzle SUMMER 14 NEW EDITION COMING IN 2014 KNOWLEDGE IS... TANGY FLAVORFULTANGY SWEET SWEET SWEET SAVORY ROBUST FLAVORFULSAVORYROBUST SWEET SAVORY SWEET RICH SAVORY TANGY RICH NUTRITIOUS FLAVORFUL SWEET SAVORYROBUST YOUR KEY TO THE FUTURE. ROBUST SAVORY American Technical Publishers 800-323-3471 • www.atplearning.com PRESIDENt’S Message set the stage well president’s message Set the Stage Well By Tom Macrina, CEC, CCA, AAC Hello, students, 40 years, and when hiring, I as many chapter functions as would first look at how many I could, so that a number of This is a great time of year for jobs candidates had and how chefs could see how I worked. many of you, as your student long they stayed at each one. life is finally ending. Now you Set goals and stick to them. Changing jobs every 4-6 will enter the grand culinary You may find it difficult to months, or even every year, world, which is not as big as balance your home and your sometimes tells managers you may think. Many of you work life, but it can be done. that you are not going to stick will get your first full-time job, I know many chefs who around, and, therefore, why one of the most important understand the importance should they take the time to jobs you will ever have. It will of maintaining close ties with train you? set the stage for your future. family and friends. Networking is the key to The restaurant industry You are off to a great start. your career. Stay involved may be the second-largest Don't give up. You can do it, with ACF, attend meetings industry in the U.S., but it trust me. and get to know your fellow is the smallest one when it members. This way, if a great Sincerely, comes to who knows who. It job comes up, you will be the is important to make sure this first to know about it, and you is the career you want and may have several chefs from Tom Macrina, CEC, CCA, AAC make every effort to stay in your chapter behind you. National President your first job as long as you American Culinary Federation can. Many people feel that I became an ACF member Product Specialist Manager/ it is necessary to jump from when I graduated from Food Fanatics™ Chef US Foods, Inc., Philadelphia one job to another to learn, culinary school, and my but you also need to show career grew through knowing that you can keep a job. I have the right chefs at the right been a chef for more than time. I volunteered to help at 4 Sizzle SUMMER 14 Discover your culinary vision with us! Publix is more than the nation’s largest employee-owned company! We produce award-winning products and have won numerous industry, employer, and customer service accolades. Turn your talent into a great and a stable career in our meat, deli and bakery departments, offering just the right touches to help our customers create special memories and great meals. Come join Publix, 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 Washington potato A $1,000 grand prize is available to winners one overall winner. Two students from Seattle Culinary In addition to the cash prizes, Academy at Seattle Central Community winners’ recipes will be posted College, Seattle, tied for first place in the on the Louisiana Sweet Potato Washington State Potato Commission’s Commission website and featured recent recipe contest. in the November/December issue Paolo Campbell made Asian Brandade of Louisiana Cookin’. Cod Cakes, which could be considered an Entrants may enter multiple recipes appetizer or entree, flavored with ginger using separate entry forms. and curry. Jihoon Sun presented Potato Entries must be postmarked by May Croquettes with a shrimp/scallop Thai 31 and received by June 5. curry filling. Winners will be determined The two champions each won $750, based on flavor, visual appeal and while each of four runners-up received creativity. $250. The contest was open to students For more details, visit http://bit. in any of the 11 American Culinary ly/1j6gnnZ. Federation-accredited culinary programs in Washington state. get creative with sweet potatoes Make up a recipe using fresh, canned or frozen Louisiana sweet potatoes for a chance to win $1,000. In a joint partnership, the Louisiana Sweet Potato Commission and Louisiana Cookin’ are escoffier talent sponsoring the 2014 Sweet Rewards Jeremy Iacocca of Carmel, Ind., a Recipe Contest, which is open to those student at Ivy Tech Community College, aged 18 and above. Indianapolis, represented the U.S. in the Escoffier Young Talent competition A $500 prize is available to one winner in Lille, France, March 24. He was in each of the following five categories: recommended by the college’s culinary arts top: Paolo Campbell fresh, canned, frozen, culinary student faculty to represent the college, Indiana and bottom: Jihoon Sun and professional chef. the U.S. in the international competition. 6 Sizzle SUMMER 14 AMUSE-BOUCHE news & opportunities Six countries competed for the title of phyllo adds great texture—the recipe was in order, freshness, craving, comfort 2014 Escoffier Young Talent of the year. a clear winner.” and healthfulness. Iacocca tied for fourth place out of seven millennials and To purchase a copy of the study, contact contestants. He enrolled in the hospitality Y-Pulse at [email protected]. administration program at Ivy Tech in their snacks fall 2012 and will graduate this summer. Millennials, those aged 19-36, love their In this issue of Sizzle, learn more about He currently serves as a line cook at Late snacks, but even within that demographic, restaurant snacking trends in “Snacks Harvest Kitchen, Indianapolis. preferences vary, according to a March Have Staying Power” on page 22. 2014 collaborated study by Chicago- based Y-Pulse and The Culinary Visions Panel. Here are some revelations from the study about snacking behaviors and preferences: Millennials don’t care as much about defining an eating experience as a meal or snack as they do about satisfying their need to eat what they want, when and where they cheese recipe winner choose to eat it.
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