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The New Crafting a Uniquely American Spirit FALL 2018 Bourbonthe new CRAFTING A UNIQUELY AMERICAN SPIRIT on the move sourdough forever maneet chauhan Your guide to owning a food truck Why she became a chef, and what 7 steps to infinite fresh bread Plus: 7 food trucks we love food trend she’s totally over sizzle The American Culinary Federation features Quarterly for Students of Cooking Publisher 10 The Juggling Act American Culinary Federation, Inc. Maintaining control with classes, a job and personal responsibilities can be tough. Editor Jocelyn Tolbert 18 Driving Your Business The ins and outs of food truck Graphic Designer ownership Kara Walter 24 Grains of Truth Direct all editorial, advertising and subscription inquiries to: Ancient grains are making a comeback American Culinary Federation, Inc. thanks to farmers and chefs dedicated 18 24 28 180 Center Place Way to the old ways. St. Augustine, FL 32095 (800) 624-9458 [email protected] 28 Show and Tell If you’re thinking about becoming a Chef Educator, here are the things to know. Subscribe to Sizzle: www.acfchefs.org/sizzle For information about ACF certification and membership, departments go to www.acfchefs.org. 4 President’s Message ACF president Stafford T. DeCambra, CEC, CCE, CCA, AAC, wants you to stay in school. 5 YCC President's Message Young Chefs Club President Julia Spondike calls for students to step up. 6 Letter From The Editor Some big news from Sizzle Editor Jocelyn Tolbert. 7 Amuse-Bouche @ACFChefs @acfchefs @acf_chefs wearechefs.com News bites about scholarships, competitions, social media contests and more. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), is owned by the American Culinary Federation, 14 Classical Vs. Modern Inc., 180 Center Place Way, St. Augustine, FL Chef Stefan Ryll, CEC, CCE, AAC and student chef Anthony Newman 32095. Send email address changes to Sizzle at create two versions of Sole Meunière. [email protected]. All rights reserved. Reproduction without written permission of the 31 By Degrees publisher is forbidden. All views and opinions expressed in Sizzle are those of the authors Never run out of bread again with this fool-proof process for creating a and do not necessarily reflect the views and sourdough starter. opinions of the officers, employees, contractors or members of the American Culinary Federation. 34 Featured Ingredient Everything you need to know about the sweet potato. 36 The Interview Chefs Patrick Feges and Erin Smith talk modern BBQ with McCormick for Chefs. 39 Beverage Class An inside look at what it takes to make bourbon. 42 Last Bite We asked five burning questions of "Chopped" judge and ACF chef Maneet Chauhan. 43 The Quiz Read this issue? Time to test your knowledge. Cover: The St. Augustine Distillery 2 Sizzle FALL 18 BE THE FIRST TO KNOW WHAT’S cookin� Now through December 31, 2018, culinary educators and their students can get a free two-issue trial print subscription to The National Culinary Review, ACF’s flagship publication. You and your students will benefit from the best and most up-to- date information the chefs of the American Culinary Federation has to offer, including: • Chef-focused articles on food, drink • Information on upcoming ACF and menu trends, industry news, competitions and events management and lifestyle issues and professional development • Recipes • The NCR Quiz • And more! At the end of the trial, you’ll have the option to continue your subscription for 50% off the regular price. Send an email to [email protected] to get yours today! PRESIDEnt’S Message plan for the future president's message Plan for the Future Dear students, The job market looks great right now, with employers offering qualified prospects an attractive offer: Leave school and come work for us full-time. It’s a tough decision. Do you get started on your career with no degree, betting on the experience you’ll gain in their kitchens? Or do you pass it up and graduate, carrying a newly-minted degree into the hiring manager’s office — along with student debt and no guarantees of a job? My advice? There will always be another job, but you won’t always have the time to go back to school. Err on the side of education — a culinary degree, apprenticeship or certification. Right now it feels like jobs are everywhere but recent history assures us that it will not stay like this. Be prepared for what is next for the culinary industry. Wherever you go in your career, though, the American Culinary Federation should be your partner. You may not know it, but you’re already a part of the ACF. That culinary program you’re enrolled in? Likely accredited by the ACF. Your teacher? Likely trained in one of ACF’s programs and maybe a member too. As longtime ACF member Chef Paul Sorgule recently put it: “If you cook, you belong,” and belonging to the ACF is the best career decision you can make. As chefs, we’re always learning, no matter if it’s on the line or in the classroom. Make the best of whatever path you choose, and know that your ACF family is right there with you. Mahalo, Click here to read Chef en Stafford T. DeCambra, CEC, CCE, CCA, AAC Español DeCambra's President's message in Spanish! National President American Culinary Federation 4 Sizzle FALL 18 YCC PRESIDEnt’S Message we are the change ycc president's message We are the Change Chef Award because I will be going to remember those who go out of their way Kazan, Russia in 2019 for WorldSkills! to make a lasting impression. The transition from student chef to One of my favorite things about the professional can take a lot of time, effort foodservice industry is being around and dedication to the craft. I am here people who love what they do. Knowing to encourage you, young chefs, to be that we are part of that next generation of persistent with your goals and aspirations innovative chefs should be an incentive for your career. With this new year at for us to make the most of our futures. ACF and in our places of employment or Find out what inspires you to cook and educational establishments, we should embark on your culinary journey. want to be the change! Not only should Wishing all ACFYCC Members, and we strive to be the change in our own young chefs, success in your future careers. Hello Chefs and Culinarians! careers but in our communities, our business relationships and our families. Feel free to reach out to me personally My name is Julia Spondike and I am a Because we are part of the hospitality and let me know how you think ACF second-year student at the Culinary business, our goal should be to serve Young Chefs can stay connected and start Institute of America. I have been a others to the best of our abilities! to be the change. member of the American Culinary How can we be the change? Staying Sincerely, Federation for three years, and I’m so connected! The ACFYCC has a lot of excited to assume the role of president of Julia Spondike new things to look forward to and I am President the Young Chefs Club! so excited to be a part of it! There are ACF Young Chefs Club Over the last couple years, I have been always new opportunities to network immersed in culinary experiences and meet individuals who share our and knowledge. It has been a pleasure passion for food. When I first started to be able to work alongside many getting involved with ACF, I volunteered wonderful ACF chefs and learn from at my chapter’s monthly meetings. Now the people around me. Attending the I’m headed to a WorldSkills competition New Orleans National Convention in and I get to represent all of you! Never July had to have been the highlight of be shy about introducing yourself and my year; there I was given a Global putting your name out there. Chefs will WWW.acfcHEFS.ORG www.sizzle-digital.com 5 LETTER FROM THE EDITOR jocelyn tolbert EDITOR'S NOTE Dear reader, This is the last issue of Sizzle you’ll ever read. Okay, not really. What I should have said is “This is the last issue of Sizzle you’ll ever read in its current form.” One of the things we have heard from our chefs over and over is that they love Sizzle. Culinary educators love it, students love it and professional chefs love it. But what we’ve also heard is that very few people love reading a digital magazine that reads like a print one. So our creative team has decided that if it’s not going to be printed — that is, for the foreseeable future, regardless of how we feel about print publications (spoiler alert: we love them) — then let it be truly digital. It needs to meet the readers where they are. They’re reading on their smartphones while commuting. They’re clicking a link on a tweet and following along with a conversation in the comments. They don’t want to download an app. They don’t want to zoom in on a PDF. Starting with the winter issue, you’ll read Sizzle in your internet browser like any other piece of web content. We’ll still have all the pieces you love: Classical v. Modern, Slice of Life, Last Bite and more. Much more. You’ll see new content on a weekly basis, and our hope is that students and educators will be more involved in generating that content than ever before.
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