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WINTER 2015 Rediscover Blanquette de Veau make the swap with ingredient substitutions discover the science of cooking as an R&D chef get inspired by the cuisine of Bulgaria sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Ingredient Substitutions ISSUE American Culinary Federation, Inc. With food allergies becoming more common, • reducing food waste Editor-in-Chief finding substitutions for everyday ingredients can • Hawaiian cuisine Jessica Ward be a challenge for chefs. Here’s where to start. • social-good chef Senior Editor Kay Orde 24 Hybrid Desserts Combining two desserts into one takes pastry Graphic Designer know-how. David Ristau Contributing Editors 30 Research and Rob Benes Suzanne Hall Development Chef Ethel Hammer Chefs with an interest in science can Amelia Levin find a rewarding career in R&D. 18 24 30 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 departments (800) 624-9458 [email protected] 4 President’s Message Subscribe to Sizzle: ACF president Thomas Macrina, CEC, CCA, AAC, talks about different careers www.acfchefs.org/sizzle available for chefs. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Gain insight into a day of a three-month stagier at The French Laundry. facebook.com/ACFChefs @acfchefs 12 Classical V. Modern Discover how to make blanquette de veau two ways. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Winter Volume 12, Number 4, is owned by the American 36 By Degrees Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095. Send email address changes Learn how to perfectly prepare broccoli raab. to Sizzle at [email protected]. All rights reserved. Reproduction without written permission 38 International Flavors of the publisher is forbidden. All views and opinions expressed in Sizzle are those of the authors and do Uncover the flavors of Bulgarian cuisine. not necessarily reflect the views and opinions of the officers, employees, contractors or members of the American Culinary Federation. 42 The Interview Pasadena, California, chef Claud Beltran shares his experiences transitioning from an engineer to a chef. 46 The Quiz Read this issue? Now test your knowledge. 47 Industry Profile The Flavor Bible authors, Karen Page and Andrew Dornenburg, Cover: The share their life experience and career advice with us. classical version of blanquette de veau from page 12. 2 Sizzle WINTER 15 Here’s to you for loving what you do. Nationwide® salutes your commitment and passion for being an ACF member. At Nationwide, we’re passionate about making a difference, too. It’s just one way we prove that we’re more than a business. Another way is helping our members save money on their car insurance. Learn more about our partnership nationwide.com/ACF | Local Agent | 1-866-688-9144 and special discounts. Nationwide Insurance has made a financial contribution to this organization in return for the opportunity to market products and services to its members or customers. Products underwritten by Nationwide Mutual Insurance Company and Affiliated Companies. Home Office: Columbus, OH 43215. Subject to underwriting guidelines, review, and approval. Products and discounts not available to all persons in all states. Nationwide and the Nationwide N and Eagle are service marks of Nationwide Mutual Insurance Company. © 2015 Nationwide AFR-0251AO (06/15) PRESIDENT’S MESSAGE career pathways Sharpen your savings The right gear. The right prices. president’s message 80%OFF! Save money on your establishment and back to school supply needs with the ACF Members Advantage Program. Career Pathways By Tom Macrina, CEC, CCA, AAC Hello, students, and that is a great start. You will As a chef, you can truly be anything MEMBERS SAVE 47% learn so much about food, flavors, you want to be. You can be a sports Wilson Jones® Basic Round-Ring View Binder Member Price: $1.85 | Item # 493403 Nowadays, there are many pathways plating and working under pressure. nutritionist or a scientist or a to many different culinary careers. Kitchens are the foundation of your business consultant. 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  • 5000 Bistro Francais

    5000 Bistro Francais

    SIDE ORDERS LES SPECIALITÉS DE LA - BEER - Garlic French fries 5 SEMAINE Duvel 6 Heineken 4 Dine - In Only Corona 4 Amstel L 4 Haricots Vert 6 MONDAY : Moules Frites 21 Roasted Yukon Potatoes 5 PEI Steamed Mussels Selection, French Fries, SODA Complementary Glass Of Wine or Beer All Cans Provencal Sliced Vegetables 6 Ginger Ale 3 TUESDAY: Pot Au Feu 26 Traditional French Light Stew Of Premium Sprite 3 Ratatouille 6 Beef And Vegetables In A Broth Diet Coke 3 BISTRO Sauteed Mushrooms 6 WEDNESDAY: Choucroute Garnie Coke 3 FRANCAIS 28 Mashed Potatoes 6 Alsacien Stew Of Imported French Coke Zero 3 Sausages, Charcuterie And Sauerkraut A EMPORTER Orangina 4 Wild Rice 5 THURSDAY: $79 Special Dinner DINNER | 4 PM – 10 PM | Gratin Dauphinois 6 Menu For 2 3 Course Dinner Menu For 2 Includes A Bottle Of Red Or White Wine WATER WE CATER: WWW.VOILACATERERSNYC.COM San Pellegrino 5 LES DESSERTS $4 FRIDAY: BOUILLABAISE 32 Aqua Pana 5 Creme brulee Traditional Provencal Fish Stew, Rouille, Garlic Croutons DELIVERY: Mousse au Chocolat Saturday: Cassoulet toulousain 28 86TH STREET TO 120TH STREET Slow- Cooked Casserole Of White Beans, RIVERSIDE DR TO CENTRAL PARK WEST Creme caramel Duck Confit, Imported French Sausages, Pork Tartelette aux poires SUNDAY: $35 DINNER SPECIAL (212) 316 - 5000 All Night Three course Special Prix Fixe Dinner Menu - APPETIZER - - LA ROTISSERIE - - LES MOULES FRITES - - MAIN COURSE - Quenelles De Brochet, Sauce Prince Edward Island Steamed Mussels, Demi Poulet Bio Roti Maison 14 Rigatoni Au Fenouil Et Boudin Nantua 9 Served With