Sizzle the American Culinary Federation Features Quarterly for Students of Cooking Publisher 18 Growing Closer American Culinary Federation, Inc
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SUMMER 2018 black gold breaking down coffee from bean to brew going hyper-local Superfoods the shrinking How super are gap between they, really? farm and table live & learn peek into the lives of the four candidates for student chef of the year sizzle The American Culinary Federation features Quarterly for Students of Cooking Publisher 18 Growing Closer American Culinary Federation, Inc. Restaurants are closing the gap between farm and table. Editor Jocelyn Tolbert 23 Super Stars Chefs around the country are using Graphic Designer superfoods for a flavor and, maybe, a Kara Walter nutrition boost. Direct all editorial, advertising and subscription inquiries to: 28 Learn by Doing American Culinary Federation, Inc. 18 23 28 Culinary apprenticeships are vital for 180 Center Place Way St. Augustine, FL 32095 students — and the restaurant industry (800) 624-9458 [email protected] Subscribe to Sizzle: www.acfchefs.org/sizzle departments For information about ACF 4 President’s Message certification and membership, ACF president Stafford T. DeCambra, CEC, CCE, CCA, AAC, turns his go to www.acfchefs.org. focus towards mental health. 5 YCC President's Message Young Chefs Club President Shayne McCrady suggests finding yourself a mentor. 6 Amuse-Bouche News bites about student competitions, ACF in Jamaica, National Convention and more. 10 Slice of Life The four tudentS Chef of the Year competitors share the best and worst moments of their days. @ACFChefs @acfchefs @acf_chefs wearechefs.com 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), is Chefs Tracy Morris, CWPC and Lydia LeMasters, CEC create two owned by the American Culinary Federation, versions of crêpes Suzette. Inc., 180 Center Place Way, St. Augustine, FL 32095. Send email address changes to Sizzle at 32 By Degrees [email protected]. All rights reserved. Practice for the Certified Working Pastry Chef ® exam with this recipe Reproduction without written permission of the publisher is forbidden. All views and opinions by Chef John C. Schopp. expressed in Sizzle are those of the authors and do not necessarily reflect the views and 34 Featured Ingredient opinions of the officers, employees, contractors Everything you need to know about the sweet strawberry, including recipes. or members of the American Culinary Federation. 36 Beverage Class We explore how coffee beans get to your mug from farms around the globe, reveal how people in other countries take their cup o’ Joe, and provide a recipe for Vietnam’s favorite way to get a jolt. 42 The Interview Emmi Roth Cheese Executive Chef Evan Topel muses on why people love cheese so darn much. 46 Last Bite Cover: Urad bean, We asked five burning questions of Masterchef watercress, yam and Junior competitor Camson Alevy. zucchini salad with 47 The Quiz Vidalia onion dressing, from "A Chef Walks Into a Read this issue? Time to test your knowledge. Cafeteria" (Southwestern Publishing Group, 2018). 2 Sizzle SUMMER 18 DO YOUR JOB. DO IT WELL. Chef Thomas Keller When it came time to renovate The French Laundry kitchen, I knew exactly what I needed to elevate its form and function. So did Hestan Commercial. They spent years working alongside – and listening to – chefs. Then they built the Hestan kitchen around the way we actually cook. Every detail designed to elevate performance. Every burner, hinge and knob engineered to withstand the rigors of a real kitchen. This purpose-built design has already earned three Kitchen Innovations awards. That’s the power of collaboration. That’s the beauty of Hestan. hestancommercial.com 13783 Hestan TK Do Your Job 8.5x11.indd 1 4/10/18 7:40 AM PRESIDENT’S Message you are part of the acf family president's message You Are Part of the ACF Family Compensation. Working to stay ahead, to to recognize the signs in yourself and others. be creative, to be fiscally responsible… Irregular sleeping habits — either too much There is a chronic tension between or too little. Anger. Anxiety. Substance abuse. the needs of our personal lives and the Be proactive. Avoid unhealthy habits and demands of work. Sometimes, the only adopt a lifestyle that promotes physical and people who can understand the difficulty mental well-being, including exercise, a of what we do are other people who do proper diet and regular sleep. what we do. From your first day on your first job, there is constant pressure to get There have been times in my life when I Dear students, the job done, to keep up, to carry your was called on to be more than a friend to a weight. The message is: Never share your fellow chef. I needed to be family. I needed Chef Anthony Bourdain had many professional struggles and definitely to listen — sometimes every day, every friends, including many right here in the never share your personal struggles. hour — as someone poured out their pain ACF. He had success, wealth, a family he to me. I was grateful to have the opportunity loved and what seemed to be his dream But that’s all wrong. You can’t do it to be strong for them and, in turn, when I job. But Bourdain died from suicide, alone. Neither can the people working at needed them, they were strong for me. alone in a hotel room in France. your side. Be strong enough to be family to your “He seemed fine.” If there was ever an industry with a built-in friends and coworkers. Be strong enough family environment, it is this one. At every “It’s impossible to believe.” to ask for help when you need it. We’re all cutting board and grill station, there is a ohana here at the ACF and a family takes “He had everything!” member of your culinary family. And right care of its own. now, one of them might need a friend. How many of those phrases have we Best, heard in the last month? It seemingly Talk to them. “Do you need me?” “How makes no sense, yet, it does. Bourdain, in can I help you?” “Let’s have dinner.” his own words, suffered from depression “Have coffee with me.” Kindness is a Stafford T. DeCambra, CEC, CCE, CCA, AAC on and off for decades. He battled precious gift to a friend in need. But National President addiction. And while he appeared to what if the one in need is you? American Culinary Federation arrive at a point in his life where he had Those who work in high-stress fields with found equilibrium, he clearly had not. work-life imbalances, job-related isolation We work in a difficult profession with and lack of access to health care services are en Click here to read Chef Español DeCambra's President's incredible challenges. Job instability. more likely to suffer from depression. Learn message in Spanish! 4 Sizzle SUMMER 18 YCC PRESIDENT’S Message follow the leader ycc president's message Follow the Leader “The struggle you’re in today is developing the strength you need for tomorrow.” – Robert Tew (Frequently repeated to me by Chef Chris Desens CEC, CCA, AAC.) Every day is a new challenge for a young chef, whether in the kitchen or at school. A young chef’s greatest asset is a mentor that will take the time to nurture his or her talent and push him to achieve his goals. It is a mentor’s duty to mold and guide the next generation of chefs to be inspired to grow and find new ways to problem-solve in and out of the kitchen. I have a small circle of amazing mentors encouraging me each and every day. Each one specializes in something key that I need to be successful, from a pastry expert to a neat- freak organizer. It's chefs like these who help young chefs like me develop our culinary skills and prepare for culinary competitions. When I started culinary competitions, I found mentors who had a good understanding of culinary fundamentals and how to organize the workflow of a competition. They helped me get my feet wet in local competitions and encouraged me to apply for the Regional Student Chef of the Year competition. These successes led to the National Student Chef of the Year, then the Hans Bueschkens Youth Chef of the Americas, and, most recently, to the Worldchefs Congress & Expo in Kuala Lumpur, Malaysia. I encourage the young chef community to seek out a mentor or group of mentors who will help you all the way. Ask them if they had mentors when they were starting out. They will have stories to share that inspired them when they were young chefs. Thomas Keller once said, “We are a product of those who inspire us.” Thank you to Chef Casey Shiller CEPC, CCE, AAC and Chef Brian Hardy CEC, CCA, AAC for inspiring me. Keep cooking, Shayne McCrady President ACF Young Chefs Club WWW.acfcHEFS.ORG www.sizzle-digital.com 5 AMUSE-BOUCHE news & opportunities NEWS BITES Heads Up The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and vinegar. The version we know today is markedly different. “It’s a traditional Filipino dish that has a lot of sour and bitter notes. It’s made from the leftover head after roasting a whole pig,” says Chef Eric Ernest, CEC, CCA, Executive Chef, USC Hospitality. “Sometimes they’ll put in the liver, belly snout, ears or cheeks … then it’s chopped up with calamansi — that’s a Filipino lime — and there’s egg and onion.” Sisig, and Filipino food as a whole, is gaining in popularity in America.