Sizzle the American Culinary Federation Features Quarterly for Students of Cooking Publisher 18 Growing Closer American Culinary Federation, Inc

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. Culinary apprenticeships are vital for 18 23 28 180 Center Place Way St. Augustine, FL 32095 students — and the restaurant industry (800) 624-9458 [email protected]

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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, Read this issue? Time to test your knowledge. from "A Chef Walks Into a Cafeteria" (Southwestern Publishing Group, 2018).

2 Sizzle Summer 18 DO YOUR JOB. DO IT WELL.

Chef Thomas Keller

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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. “It fits into the trends of creativity, international, wholesome flavors and whole animal butchery,” Ernest says. “It’s the Courtesy of USC Hospitality Courtesy perfect storm for Filipino cuisine.” Chef Ernest talks modern sisig during Cook. Craft. Create. in New Orleans on July 16. Visit acfchefs.org/Convention for more info.

Allergies vs. Intolerances While food allergies are often dismissed as pickiness, the reality is that food allergies can be life-threatening. Knowing the difference between allergies and intolerances, and how to deal with each, is of utmost importance for a chef. “Understanding how to avoid feeding customers potentially harmful food can be the difference between life and death for your customers, your reputation, and make or break your career,” says Leah Sarris, Executive Chef at the Goldring Center for Culinary Medicine. "An intolerance, for example, may cause a stomach ache (which an allergy may also), but an allergy could cause visual hives and swelling, even leading to anaphylaxis, which may lead to throat swelling and possible death if not treated immediately." Want to learn more? Sarris gives a hands-on workshop at Goldring Center for above, top to bottom : 1. Plate of sisig Culinary Medicine at Tulane University School of Medicine on July 15 during Cook. 2. Gluten-free muffins Craft. Create.Attendees are eligible to receive CEHs.

6 Sizzle Summer 18 Take Your Best Shot Not all food photography is created equal, as anyone who’s ever seen a photo of a dish that should have been appetizing but looks more akin to wet cat food can attest. If you need help making your dishes look delicious, Susan Bourgoin, president of Visual Cuisines Inc. offers these tips: • “You never want to front-light your food. That’s the golden rule of food photography,” Bourgoin says. “You lose the texture in the food. It flattens it and makes it very unpalatable.” Light your photos from the side or from behind instead. • “Get near a window if you don’t have professional lighting equipment,” she says. “One of my favorite tricks is using one of the cardboard circle tops of the to-go containers to reflect light into the shadows.” • Know when to hire a food photographer. If you’re shooting for your Instagram page, you can likely do it yourself. But if the shot is for a billboard, start looking up pros in your area. Bourgoin will present an in-depth talk on these topics as well as on how to increase your bottom line with food photography on July 19 during Cook. Craft. Create.

Precious Medals Did your school make the grade? The National Association of College & University Food Services (NACUFS) 2018 National Culinary Challenge will take place on July 11, in Providence, Rhode Island during the NACUFS national conference. Thewinners of each of NACUFS’ regional culinary competitions will square off for gold, silver and bronze medals before a live audience of college and university foodservice professionals, industry experts and ACF judges.

Young Blood The junior culinary team at Johnson County Community College, Overland Park, Kansas, was named ACF Culinary Youth Team USA 2020. The youth team will represent ACF, the United States and all young chefs in the country on their journey to the 2020 Internationale Kochkunstausstellung, or “culinary Olympics,” in Stuttgart, Germany. Team members are Elijah Luck, captain; Melissa Dodd; Torian Jenkins; Ellianna Pageler; Bailey Sargent and Madison Woods. Edward Adel, CEC, culinary instructor, is the team’s coach. “Johnson County Community College and the culinary team here are very proud to get the above, top to bottom: chance to represent all the junior culinarians across the country,” Adel says. “We will work hard 1 . Food photography to represent the country as other teams have in the past.” 2. Culinary Youth Team 2020

www.acfchefs.org www.sizzle-digital.com 7 amuse-bouche news & opportunities

We’re Jammin’ Thirteen Jamaican chefs tested for various levels of ACF certification March 29-31 atMontego Bay Convention Center, Rose Mount Cres, Montego Bay, Jamaica. The students were the first to take the Jamaica-based exams. The project is part of a pilot program of the Jamaica Centre of Tourism Innovation, which hopes to help more locals get certifications to raise the country’s culinary profile on the international stage. “I’m very happy with the progress we’ve made with this very important initiative. My Ministry is determined to provide more training opportunities to increase certification and innovation for the very talented people of Jamaica,” says Jamaica Tourism Minister Hon. Edmund Bartlett. “This is the essence of what is going to build out the professional pathway in tourism.”

Raise Your Cups The ninth annual Chesapeake Culinary Cup was held at Anne Arundel Community College’s Hotel Culinary Arts and Tourism (HCAT) Institute on Sunday, April 29. The ACF-sanctioned competition is open to regional college culinary arts programs. Csahe peake Culinary Cup Team Results: 1st: Place SUNY Delhi (NY) 2nd Place: Monroe College (NY) 3rd Place: HCAT Institute Honorable Mention: Pennsylvania School of Culinary Arts Honorable Mention: Howard Community College

Keep It Up Staying current with the latest information, trends and techniques can help you advance in your career, not to mention maintain your ACF certification. To maintain that certification after you graduate, take 16 continuing education hours (CEHs) every year. Below are a few upcoming classes. The full list can be viewedon the certification website. Cutting EdgeP etit Gateaux with Amaury Cuichon, July 16-18, PreGel, Concord, NC; 24 CEHs above, clockwise from left: 1 . Chef John Schopp gives a East Meets West with Chef Andres Lara, July 23-26, The French Pastry School, Chicago, IL; 28 CEHs demo on genoise cake methods. 2.,3. Cooks test for pastry and International Cake Exploration Societé 43rd annual Convention and Show, July 25-29, savory practical exams. Cincinnati, OH; 25 CEHs

8 Sizzle Summer 18 ChefConnect: Charlotte The Westin Charlotte was the venue for ChefConnect: Charlotte, February 25-27, hosted by ACF Charlotte Chapter, Inc. Chefs, students and foodservice professionals enjoyed plenty of educational and networking opportunities. Chef Kelly Chang led a hands-on workshop for making traditional Chinese dumplings, Chef Stephanie Charns demonstrated gluten-free desserts, Chef Greg Collier talked about the journey of African-American chefs in the South and Chef Kristopher Edelen talked about cooking with crickets — what he calls the “gateway bug.”

ChefConnect: Newport Beach ChefConnect: Newport Beach was held at the Newport Beach Marriott Hotel and Spa March 18-20, hosted by ACF Orange Empire Chefs & Professional Cooks Association. Chef Ken Armone led an introduction to the trendy world of charcuterie, Chef Ryan Luttrell shared techniques for hand-painted chocolates, Chef Kristen Moss gave tips for getting cast on a reality show and Chef Jimmy Wessman demonstrated beekeeping for executive chefs. slice of life student chef of the year competitors Live & Learn

At Cook. Craft. Create. in July, four students will compete to become ACF’s Student Chef of the Year. What does it take to become one of the best future chefs in the U.S.? To find out, we took a peek into their lives, and discovered the answer is a lot of hard work, practice and determination. And a little R&R, too. 

Andrew Dos Santos // Central Region

Andrew Dos Santos will earn his Associate’s Degree in Culinary Arts next spring, and currently works as a line cook at Walnut Creek Country Club. He’s quite involved on the competition circuit, as Nationals will be his eighth time competing. He was MCCA Student of the Year in 2017 and apprenticed for Chris Johnson, MCCA’s 2016 Chef of the Year. "I usually wake up around 6 or 7 a.m. depending on whether or not I have class. When I have a competition to prepare for, I’ll always be either there or at work, doing my mise en place for practice or doing an actual run. If I don't go to school or work early, I'll leave for work at 1 p.m., then get home between 10 p.m. and midnight, depending on how busy service was." "The first thing [I do in the morning] at school can vary. Work is pretty straightforward, though: Get in, get a drink, turn on any equipment that wasn't on in the morning, set up my station and then get to work on any prep I may have to do before service." "The last thing to be done before I go home will be to finish scrubbing the floors with my coworkers, along with any last minute thing that has to be taken care of before we go, whether it be handling the stocks or pulling anything out for the next day." "[This week] we opened our upscale kitchen at the club for the year. The first night was pretty slow, but on Saturday we had a really great, steady service. Everything went really smooth for the first good day on a new menu for a new year."

10 Sizzle Summer 18 Julio Chavez // Northeast Region

Julio Chavez attends theState University of New York at Delhi and expects to graduate with his Bachelor’s Degree in Culinary Arts this fall. When he was five, Julio’s family immigrated to the United States from Mexico and settled in New York state. He’s a recipient of the International Food Service Executives Association (IFSEA) Lowe Family Worthy Goal Scholarship, and when he’s not in class, Julio works as a production chef at Wegman’s in Rochester, New York. "An average day for me would be waking up for class and eating breakfast. After that I would go to all my classes, usually from 11 a.m.-3 p.m. Then I go the library for a couple hours to study and do homework. After that, I might go to two of my club meetings and then to my fraternity meeting. Then I go home, cook dinner and watch 'Ugly Delicious' on Netflix." "The worst thing that happened to me this week was getting a ticket while coming back home from spring break. But the best thing that happened to me this week was finding out that I’m getting inducted into Chi Alpha Epsilon National Honor Society."

www.acfchefs.org www.sizzle-digital.com 11 slice of life student chef of the year competitors

Utahna Warren // Western Region

Utahna Warren is a student at Utah Valley University’s Culinary Art Institute and expects to graduate in 2019. She’s also no stranger to competition, winning regional first place with her Pro Start team in 2014 and taking second at the state level, and she won a silver medal at a FCCLA Culinary Arts Competition. "I wouldn't say I have an average day because my schedule varies a lot with school but in my week I go to various culinary classes, I work at our Culinary Arts Institutes Cafe that we students run and I find time to practice and experiment with a dish I'm working on." "[The first thing I do every morning is] mise en place. I try to get there early to have everything set up. And that's not only physically. Mise en place includes what's going on in your mind. I try to think about what I have to do throughout the day so that I can be prepared and use my time the best I can." "[At the end of the day, I] clean and clean and clean. I love coming back to a clean kitchen everyday." "[The best thing that happened to me this week was] figuring out my components for my Category K competition. [The worst thing was] getting cut by tin foil — which I'm not complaining about."

12 Sizzle Summer 18 Tien Dung Tran // Southeast Region

Tien Tran graduated from the Art Institute of Atlanta in December 2017, earning his Bachelor’s Degree in Culinary Arts Management — and a 3.8 GPA. He was promoted to Sous Chef at Serpas True Food in Atlanta after working there for just seven months, and once cooked at the James Beard House’s Thanksgiving dinner. "Besides going to school, I go to work. After finishing, I like to relax by watching TV and playing a game. Sometimes I will test out a new recipe or just look at a new way to upgrade an old, classic, traditional plate. I also often go to supermarkets, Asian markets and farmer's markets, [because] I want to stay up-to-date with pricing and find out what is in season." "The first thing I do when I get to work or school is say hi to everyone that I know. I think it’s a warm, polite gesture, just to show that I acknowledge them." "The last thing I do before going home is to double-check everything, make sure all equipment is off, the floor is clean and the set-up is ready for the next day. It is [part of] my job duties, but it is a good habit to develop over time." "[This week,] I got many job offers from top chefs in Georgia that would love to work with me. So I got that going for me, which is nice."

www.acfchefs.org www.sizzle-digital.com 13 classical v. modern crêpes suzette c'est bon

Charpentier claims to have accidentally invented CWPC, executive pastry chef at the Chevy Chase Club Henri crêpes Suzette in 1895 when he was a 14-year- in Chevy Chase, Maryland. “Having classic skills such as old assistant waiter at the Maitre at Monte Carlo's Café de Paris. segmenting citrus, caramelizing sugar and making crêpes is a great way to not only keep your skills fresh, but also a tool In his autobiography, "Life à la Henri", he recalls serving the to be able to teach pastry cooks and interns the basics before Prince of Wales, the future King Edward VII of the United getting into more modern techniques.” Kingdom: “It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought it was Morris joined forces with Lydia LeMasters, CEC, the Chevy ruined. The Prince and his friends were waiting. How could I Chase Club’s chef de cuisine (and her former teammate on begin all over?” Charpentier served the dish anyway, and the ACF Culinary Youth Team USA 2016) to create two versions of prince loved it so much that he requested it be named for a crêpes Suzette. LeMasters chose to make a gluten-free version. young woman who was in attendance. Thus, one of the most “Today we have the ability to make substitutions for dietary popular desserts in the world was born. There are other origin restrictions that creates a good product,” she says. “Being stories, but this one is perhaps the most fun to imagine. able to make a modern take on a classical dish showcases However it was invented, crêpes Suzette has become a classic, traditional flavor profiles with contemporary techniques.” essential recipe. “Writing a menu with a classical dish on it brings a nostalgic feeling to your guests,” says Tracy Morris,

Classical Recipe by Tracy Morris, CWPC (above left) Modern Recipe by Lydia LeMasters, CEC (above right) Executive Pastry Chef, The Chevy Chase Club, Chef de Cuisine, The Chevy Chase Club, Chevy Chase, Maryland Chevy Chase, Maryland

14 Sizzle Summer 18 classical v. modern crêpes suzette

Classical: Crêpes Suzette

Helpful Hints Crêpes Suzette is a traditional French dish of a thin dessert pancake When mixing the crêpe batter, served with an orange and brandy sauce and flambéed. make sure there are no lumps in the mixture. When served in restaurants it is common for crêpes Suzette to be The easiest method of putting the made tableside. crêpe batter in the pan is to use a ladle. The components of the traditional dish are crêpes, sauce and orange segments. Flambé means to briefly light on fire to cook off alcohol. To emulsify means to remove it from the heat and stir consistently.

Click here for the classical recipe.

16 Sizzle Summer 18 Modern: Gluten Free Crêpes Suzette

The modern crêpes Suzette is a gluten-free version. The recipe uses Cup Helpful Hints 4 Cup flour, a gluten-free product that can be substituted into any recipe Included is the wet method of using a 1:1 ratio. making caramel, meaning that there is water added to the sugar This version of the dish is plated, rather than made tableside. to help in the caramelizing process. The dry method omits the water. The plated components are gluten free crêpes, Grand Marnier caramel, Moving the pot around on the heat orange pearls, whipped mascarpone, salted almond oat crumble, bourbon when making the caramel will help ice cream. to evenly cook it. After you remove the caramel pot, the mixture will immediately bubble up, but don’t stop stirring. If the olive oil is extremely chilled when making the pearls, the pearls will form a more spherical shape. For the oat crumble, make sure to get certified gluten-free oats. Oats are gluten-free, however mass-produced varieties may be contaminated by wheat. When heating the ice cream mixture, watch for a nappe stage, Click here for the modern recipe. which should coat your spatula.

www.acfchefs.org www.sizzle-digital.com 17 GRoWIng ClOSEr Restaurants are making the gap between farm and table even tighter by Courtnee James

18 Sizzle Summer 18 Courtesy of American Seasons of Courtesy Courtesy of Lavish Roots of Lavish Courtesy

Courtesy of American Seasons

ach year the National Restaurant garnish since it’s a bit difficult to get greens Association’s What’s Hot in excess when dealing with a small farm. eCulinary Forecast predicts food But he prefers it that way. GrEEn(IsH) and menu trends for the coming year. “I love supporting small business ThUmB In the most recent survey of 700 ACF because we’re a small business. We’re chefs, “hyper-local” sourcing, such Tips for beginner helping each other grow.” as restaurant gardens, claimed the vegetable gardening number one spot as the hottest culinary Lavish Roots’ relationship with their Not everyone is fortunate to have a green thumb but that doesn’t mean they can’t try their hand at concept trend for 2018. Restaurants microgreens farmer is what embodies the gardening. For starters, consider growing a salad: are taking the concept of farm-to-table farm-to-table movement: restaurants having lettuce, tomatoes, cucumbers. Lettuce tends to grow fairly quickly and is simple to harvest. a bit further — or closer, actually — a close relationship with the grower of Tomatoes can practically grow anywhere that by sourcing ingredients from gardens harvests served within their establishments. gets proper sunlight, such as hanging baskets located just steps away. We spoke with This type of business model works both and containers. Cucumbers do well with lots of sunlight and in warm temperatures. They also a few restaurateurs to see what all the ways. It allows restaurants to use the idea need support to climb. Think vertical grow towers. buzz is about. of local sourcing in promotion and it helps Once they get growing, they’re like weeds. attract patrons looking for fresh ingredients. “It feels good to be able to tell our San Francisco-based restaurateur Anthony Myint says that beginner gardeners should be realistic. customers that we know exactly what “When we harvest micro basil to use “Choose things that can go a few days without they are eating,” says ACF member in pestos and pasta, for example, our water,” he says. “Because that’s often one of the hardest parts.” If you’re dealing with inclement Brandon LaVielle, chef and co-owner customers are surprised at how much weather or if you’re forgetful, crops such as of Lavish Roots, a catering company flavor it packs,” says LaVielle. “That’s why pumpkins, onions and peppers can withstand drier based in Washington. LaVielle’s catering we deal with baby greens and don’t allow conditions but that doesn’t mean they don’t need water. Once you get the hang of things, don’t be company doesn’t yet have the space to them to grow beyond about 21 days. afraid to branch out, sprout up, root down. house an on-site garden, so his team Here’s an analogy: When we’re babies sources microgreens from a local farmer. and start to progress to the toddler stage, above, clockwise from left: we have so much energy — we’re fruitful. “[The farmer] grows to order. I can tell her 1. Micro greens harvested from the Well, that’s exactly what a plant is. When Goodwin-Hess in-house farm. that I have an event and if I know a month it starts to grow, in its infancy is when the 2. Chef Neil Ferguson and his team in advance, she can have the harvest ready nutrients are at their highest levels. As source tomatoes from local farms on the in 10 days,” he says. LaVielle typically only island in Nantucket. 3. Fresh herbs are plants get older, just like humans do, its requests herbs and greens to add flavor or grown in boxes for use on the menu at nutrients start to deteriorate.” American Seasons.

www.acfchefs.org www.sizzle-digital.com 19 Courtesy of Lavish Roots of Lavish Courtesy Roots of Lavish Courtesy

Advocates of the farm-to-table movement frequently cite the scarcity of fresh, local ingredients and how the flavor is impacted when something has to be pumped with preservatives in order to withstand the journey it must take to reach a restaurant from a major distributor. “Some people are calling it a trend, I think it’s a sign of the times changing with people eating healthier,” says LaVielle. “It’s important that we know what we’re getting—what we’re putting in our bodies and our clients’ bodies.” Some restaurants are taking things even further and adopting hyper-local gardening to not only provide their customers with fresh ingredients but to also reduce their carbon footprint. Take The Perennial in San Francisco, for example. The restaurant features an aquaponic greenhouse where food scraps are fed to worms and larvae that are in turn fed to fish that then fertilize the vegetables used at the restaurant. (Take a breath, that was a lot.) Owner Anthony Myint says it’s all about combating climate change, eating responsibly grown food and recycling. “You can’t get fresher [ingredients],” he says. While The Perennial mostly produces its own herbs, chefs also utilize the restaurant’s garden to produce unique foods that add to its culinary identity, such as succulents. “We’re able to grow delicate flowers like ice plants that you don’t really see used at a lot of restaurants,” says Myint. Myint says they harvest about once or twice a week but oftentimes they just snip a bunch of herbs and greens right before dinner service. While it’s sustainable to be

above, from left: 1. Micro greens able to include fresh ingredients, Myint agrees that it takes quite a bit of extra work. harvested from the Goodwin-Hess in-house farm. 2.The micro greens and “It takes a lot to manage and it can be a bit time consuming,” he says. “It’s one more herbs are grown using coconut fiber thing to worry about.” instead of soil. opposite, from left: 1. Micro greens harvested from the Chef Neil Ferguson of American Seasons in Nantucket, Massachusetts enjoys the Goodwin-Hess in-house farm. extra work. “I find gardening to be very zen-like and calming,” he says. “It’s also very 2. The Urban Cultivator can fit inspirational. As you see things come to fruition, you can add them to your menu.” conveniently into your kitchen cabinetry.

20 Sizzle Summer 18 Courtesy of Lavish Roots of Lavish Courtesy

American Seasons also grows a small batch of herbs and greens to use on the menu. They are currently working on expanding the harvest to include more vegetables but until then, they will continue to partner with other farms on the island. Small Like LaVielle and Myint, Ferguson has also found yield to be a challenge. While World he hopes for more consistency in the future to allow for better menu planning, he Gardening in small spaces just definitely believes hyper-local sourcing is the way to go. got simpler When it comes to the shift in local agriculture, the “I think [fresh ingredients] are more enjoyable for our cooks and waiters,” he says. “Our next trend is as local as it gets: your kitchen. For food has a higher quality and we are able to promote that we’ve grown it ourselves.” those wanting the freshness of produce harvested from an on-site garden but feel restricted due to If you’re thinking of adopting a hyper-local sourcing trend for your restaurant, be space, fret not. Technology has made gardening more convenient for those with limited space. sure your practices are within the regulations to legally sell and serve the harvest. One should also have safeguards in place when it comes to growing, sourcing, One may find it simple to pot a few herbs and grow them in their windowsill or balcony, handling and serving. Knowing the farmer or growing the crops yourself can greatly but what about vegetables? Appliances like reduce the risk of food-borne illnesses.  the Urban Cultivator allow you to grow microgreens along with those herbs, and in the convenience of your own kitchen. Just place a Courtnee is a freelance writer, editor, and blogger. She earned a bachelor's tray of seeds inside the refrigerator-like unit, degree in Communications Studies from the University of Michigan. press a couple of buttons, and wait. A few days later, you’ll have fresh greens. Chef Brandon LaVielle of Lavish Roots catering company in Washington advises that the most important aspect of growing herbs and microgreens is regulation. “Make sure [your plants] have light, but not too much light. And make sure they’re in a place that you can regulate.” Thankfully, the use of automated appliances makes regulation even simpler. The Urban Cultivator comes in two versions—residential and commercial.

www.acfchefs.org www.sizzle-digital.com 21 meet your FUTURE with the American Culinary Federation

Network with professionals in the industry, invest in your education, certify your skills and access member benefits when you join the thousands of other culinary professionals who have fast-tracked their careers with the American Culinary Federation. Visit acfchefs.org or call 904.824.4468 today! Photo Courtesy of Jeff Marini of Jeff Courtesy Photo

There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains for a flavor and, maybe, a nutrition boost. By Amelia Levin

www.acfchefs.org www.sizzle-digital.com 23 are two camps when There it comes to defining superfoods. Some nutritionists limit the definition to a smaller group of exotic fruits, vegetables, nuts, seeds and greens ingested for medicinal reasons by indigenous peoples for millennia. Common foods in this group include acai, goji berries, camu camu, Brazil nuts, matcha (green tea) powder, coconut oil and, most recently, turmeric and other spices. Others would put quinoa, kale or even seaweed (often called “the new kale”) under the label, based on their powerful antioxidant potential. Courtesy of InHarvest Courtesy “I would describe a superfood as a food that is a rich source of one or several nutrients, but there is no ‘standard’ definition and it’s not a term that’s regulated by the FDA or any other governing body,” says Sara Haas RDN, LDN, a dietician, cookbook author and former spokesperson for the Academy of Nutrition and Dietetics. “Maybe, then, the term ‘superfood’ is a little trendy and ‘clickbait-y,’ and because the term is not standardized, it’s tough to generalize benefits.” Still, many nutritionists and natural health practitioners cling to these foods, loudly touting their benefits. It’s not uncommon to see packets of frozen acai puree or bags of goji berries lining the shelves of even mainstream grocery stores. Now, more chefs are incorporating these ingredients into their dishes, not just for nutrition as more consumers demand it, but also to add new tastes and textures. As a former executive chef on the research and development team at Campbell Soup Company, Chef Christopher Tanner, CEC, AAC, says it was always hard to ignore superfoods’ effect on consumers. So powerful indeed, that he helped develop a line of new, health-focused soups studded with nutrient-rich ingredients like kale and coconut oil. There’s research to back up such move — 50 percent of consumers and 72 percent of operators say they are interested in superfoods, according to Datassential. “Diet trends like paleo and keto seem to have given superfoods a marketing boost lately,” says Tanner, now the director of education at Columbus Culinary Institute at Bradford School. “When we first heard the term ‘superfood’ being used, it might opposite: Octopus Matcha at Sushi-san have included seven things. But nowadays, as more of us look at food as medicine, in Chicago. above, top to bottom 1. Brazilian Black-Rice Açaí Shake; many fruits and vegetables can be considered superfoods.” Caramel Mocha Farro Shake; Strawberry Tanner’s not convinced that the everyday chef should use blueberries or pomegranates Quinoa Shake; Black Barley and 5-spice Berry Shake; Matcha Pear Quinoa specifically for nutrition over taste or texture, but he points out the rapid growth of Cardamom Shake 2. Chef Christopher fast casual chains like LYFE Kitchen, FUSIAN, Sweetgreen and others in urban Tanner CEC, CCE, AAC

24 Sizzle Summer 18 Courtesy of USA Dry Pea & Lentil Council of USA DryCourtesy Pea Sage Photography Veronica of Courtesy Photo Courtesy of Christina Courtesy Slaton Photo of HeartworkCourtesy Hill

markets focused on superfood-studded smoothie bowls, cold-pressed juices and whole, unprocessed, “clean,” — another somewhat dubious label — and vegetable-forward dishes. “At those places, you will see people ordering a salad specifically because it has seaweed in it, and they might get a turmeric-ginger shot or matcha-almond milk latte at the same time,” he says. Tumeric, the most popular ingredient in traditional curry, has been having a heyday as of late, being touted for its Tylenol-like anti-inflammatory properties, so much so that it’s not uncommon to see the root vegetable juiced for smoothies and teas or the ground spice sprinkled over eggs. At Proxi in Chicago, Chef Andrew Zimmerman dresses Cobia with coconut, turmeric and curry leaf, while Pastry Chef Sarah Mispagel adds turmeric to a Japanese mochi ice cream also flavored with pineapple and ginger. above, clockwise from left: 1. Matcha “The cobia is based on a dish from the Kerala on the west coast of India called Bao at Wow Bao in Chicago 2. Chickpea molee,” Zimmerman says. “We make it with lots of sweet onions, green chilies, Matcha Muesli Squares 3 . Matcha Churros with Passionfruit Gelee and ginger, turmeric, curry leaves and coconut milk. The fish is roasted in the sauce in Dulce de Leche Dipping Sauce by our coal oven to pick up some nice smoky aromas and is finished with curry leaf oil, Pastry Chef Jesus Perea at The Black fried butter melon chips and purple shiso.” Ant in in New York 4. Red quinoa with beets, tomato and goat cheese at Pisco For a turmeric-based dessert at sister restaurant Sepia, Mispagel candies the fresh Rotisserie & Cevicheria in San Diego next turmeric root and incorporates it into a crumble. She also thinly slices the turmeric page, left to right: 1. Basmati rice and curry chicken with eggplant ratatouille 2. and ginger and fries them for a crunch garnish. Urad bean, watercress, yam and zucchini In New York City, Dimes serves pancakes made with matcha, a Japanese green tea in salad with Vidalia onion dressing, from "A Chef Walks Into a Cafeteria" powder form thought to serve as a natural energy booster and powerful antioxidant. (Southwestern Publishing Group, 2018) In cooking and beverages, the powder has a grassy, umami-forward and slightly bitter by School Nutrition Plus Executive Chef flavor. Holy Matcha in San Diego offers a matcha chia pudding served with fresh Brandon Neumen and Founder/President Emily Burson, R.D.

www.acfchefs.org www.sizzle-digital.com 25 Courtesy of Sassool Courtesy Publishing Group of Southwestern Courtesy

blueberries. Matcha is also used to color and flavor Chinese- style buns at Wow Bao in Chicago. Trending As more chefs and consumers alike focus on plant-forward Superfoods dishes, vegans and vegetarians have to get their iron and to Try Now vitamin B from somewhere. Many turn to nutritional yeast, With chia seeds, goji berries, acai and spirulina now commonplace in which also adds a cheese-like, umami-rich to other foods and mainstream grocery stores, here are Registered Dietitian Sarah Haas’ dishes. It’s not uncommon to see it sprinkled on popcorn in picks for newly trending superfoods. place of butter, but atRoofers Union in Washington, D.C., Moringa Powder: Matcha’s got a new rival with this native Executive Chef Jenn Flynn sprinkles it atop a vegetarian- Indian supergreen from the Moringa tree packed with amino acids, friendly tofu scramble on the brunch menu. “The nutritional antioxidants, iron, calcium and vitamin C that, like green tea, boast an energy boost. The flavor is slightly bitter, so use sparingly in smoothies yeast complements the savory flavor of the wild mushrooms and sprinkled over bowls. and the fluffy eggs, tofu and kale in the scramble,” she says. Chaga Mushrooms: These medicinal ‘shrooms, which grow wild Instead of goji berries or even blueberries, Chef Philip on birch trees in Minnesota and Canada, have detoxifying, immune- boosting and anti-inflammatory properties. Typically made into in Kirschen-Clark of The Milling Room in New York City tinctures or teas, the mushroom can add an umami-forward, vanilla- reaches for mulberries, which are high in resveratrol, the like flavor to cocktails and cold brew coffees. same, powerful antioxidant found in purple-hued grapes and Cassava Flour: An alternative to traditional wheat flours, this paleo- even wine. Kirschen-Clark tops an asparagus salad with a friendly ingredient has high levels of vitamin C, copper and folic acid soft-boiled egg, aged gouda and the dried berries for a slightly and works well for gluten-free baking. sweet, tart and nutritious punch. Watermelon Seeds: We’ve been told to always spit out those seeds. Now nutritionists encourage eating them for a great source of protein, Chef Emmanuel Piqueras of Pisco Rotisserie & Cevicheria in healthy fat, vitamin B and magnesium, a mineral in which many of us San Diego sources Peruvian red quinoa for a higher antioxidant are deficient. The seeds can be enjoyed lightly roasted and salted as a snack or alternative to pumpkin seeds for extra crunch in a salad or and healthy fat (not to mention nuttier flavor) in his dishes. He’s smoothie bowl. also a fan of Peruvian purple corn and purple potatoes, which he Maqui Berries: These fiber-rich, anti-inflammatory berries from says have 10 times more antioxidants and nutrients compared Chile can help with digestion, regulate blood sugar and even boost to plain white or russet potatoes. Piqueras pairs the toasted and metabolism. Typically sourced in dried form, use in baked goods, rice cooked red quinoa with beets, tomato and goat cheese, and he pilafs, atop salads and more for a burst of tart, huckleberry-like flavor. swaps white rice for the nutritious, flavorful seed in a Peruvian Tiger Nuts: Not actually a nut at all, these tubers are full of resistant chaufa dish with wok-fried vegetables. starch, which allows them to act as a prebiotic. Tiger nuts also contain a healthy dose of iron and other important minerals. They can be enjoyed “There is no ‘magic’ food out there, but there are plenty of dried and raw or roasted for a snack or crunchy topping. foods, each with different nutritional benefits that can have a Camu Camu: This shrub from the Amazon rainforest is supercharged great impact on health,” says Haas. Still, when budget, ample with Vitamin C, and also has other immunity-boosting and anti-aging properties. Typically sourced in dried berry or powder form for baking sourcing opportunity and menu flexibility allow, superfoods can and smoothies, camu camu has a tangy, slightly sour taste. have a powerful impact on the taste of a dish and on consumer Avocado Oil: Coconut oil still reins as a healthy fat darling, but this anti- perceptions, especially when promoted prominently on menus.  inflammatory oil offers similar benefits to heart health and skin. It also has a high smoke point so it’s great for use in cooking. Amelia Levin is a Chicago-based food industry writer, chef and cookbook author who loves eating superfoods any chance she gets.

26 Sizzle Summer 18 Trending Superfoods to Try Now With chia seeds, goji berries, acai and spirulina now commonplace in mainstream grocery stores, here are Registered Dietitian Sarah Haas’ picks for newly trending superfoods.

Moringa Powder: Matcha’s got a new rival with this native Indian supergreen from the Moringa tree packed with amino acids, antioxidants, iron, calcium and vitamin C that, like green tea, boast an energy boost. The flavor is slightly bitter, so use sparingly in smoothies and sprinkled over bowls.

Chaga Mushrooms: These medicinal ‘shrooms, which grow wild on birch trees in Minnesota and Canada, have detoxifying, immune- boosting and anti-inflammatory properties. Typically made into in tinctures or teas, the mushroom can add an umami-forward, vanilla- like flavor to cocktails and cold brew coffees.

Cassava Flour: An alternative to traditional wheat flours, this paleo- friendly ingredient has high levels of vitamin C, copper and folic acid and works well for gluten-free baking.

Watermelon Seeds: We’ve been told to always spit out those seeds. Now nutritionists encourage eating them for a great source of protein, healthy fat, vitamin B and magnesium, a mineral in which many of us are deficient. The seeds can be enjoyed lightly roasted and salted as a snack or alternative to pumpkin seeds for extra crunch in a salad or smoothie bowl.

Maqui Berries: These fiber-rich, anti-inflammatory berries from Chile can help with digestion, regulate blood sugar and even boost metabolism. Typically sourced in dried form, use in baked goods, rice POWER pilafs, atop salads and more for a burst of tart, huckleberry-like flavor.

Tiger Nuts: Not actually a nut at all, these tubers are full of resistant starch, which allows them to act as a prebiotic. Tiger nuts also contain a healthy dose of iron and other important minerals. They can be enjoyed dried and raw or roasted for a snack or crunchy topping. your Camu Camu: This shrub from the Amazon rainforest is supercharged with Vitamin C, and also has other immunity-boosting and anti-aging with ACF CERTIFICATION properties. Typically sourced in dried berry or powder form for baking and smoothies, camu camu has a tangy, slightly sour taste. passion Avocado Oil: Coconut oil still reins as a healthy fat darling, but this anti- inflammatory oil offers similar benefits to heart health and skin. It also has a high smoke point so it’s great for use in cooking. Take your career to new heights! Level up at www.acfchefs.org/certify. Learn By Doing Culinary apprenticeships are vital for students — and the restaurant industry ··· By Jocelyn Tolbert ···

Chef Travis Brust, CEC, began his career in the kitchen when he was 14 years old. “Growing up, I had this vision that I was going to become an orthopedic surgeon,” he says. “After I got my first job in a kitchen, I found out I had this amazing knack for cooking.” His uncle suggested he join a culinary apprentice program. So, in 1999, Brust became an apprentice at Balsams Grand Resort in Dixville Notch, New Hampshire. “There wasn’t much to do up there so we spent most of our time in the kitchens. We learned under fantastic chefs,” he recalls.

28 Sizzle Summer 18 “During the spring and fall, the hotel would shut down for the off-season. Apprentices would pack up and go to other ACF- accredited sites as kind of an offsite sponsoring house.” Over the course of the three-year program, Brust worked in kitchens across the country, from the American Club in Wisconsin to Amelia Island Plantation Resort in Florida, the Wigwam Resort in Arizona to Colonial Williamsburg Resorts in Virginia. “I got to travel around and absorb all these great cuisines. It was a really good foundation.” While that story may seem like a fantasy for many culinary students, there are thousands of current and former ACF apprentices with stories similar to Brust’s. Culinary apprenticeship is a combination of on-the-job training and related classroom instruction, and it’s a path that many students choose to take for a variety of reasons. As the restaurant worker shortage continues and college costs continue to rise, apprenticeship seems more important now than ever.

“Growing up, I baked with my mother and grandmothers. In middle school I often baked for classmates birthdays and other events. That is when I first heard of the Culinary and Pastry program at Lebanon County Career and Technology Center [LCCTC], ACF's first dual-accredited Culinary and Pastry Arts vo-tech program,” says Jarrod Eltz, now a student at LCCTC and a culinary apprentice. Eltz was recently voted ACF Harrisburg Chapter's Student of the Year.

While still in high school, Eltz got a job at the nearby Hotel Hershey in Hershey, Pennsylvania. When the hotel started its apprenticeship program in 2017, he became one of six in the inaugural class. Eltz and his fellow apprentices rotate between working in kitchens at the Hotel Hershey, Hershey Lodge and Hershey Country Club and take classes one night a week.

Eltz’s choice to go directly to work rather than culinary school wasn’t an easy one. “I was accepted to the Culinary Institute of America and hell-bent on going until my chefs told me about the apprenticeship,” he says. He and other apprentices like him chose to skip traditional college — an experience that, in the U.S., is often seen as a requirement for a stable future. above, top to bottom: 1. Chef Travis “[H]igh school graduates have been so effectively encouraged to get a bachelor's Brust in the kitchen. 2. Colonial Williamsburg apprentices tending that high-paid jobs requiring shorter and less expensive training are going their stall at the local farmers' unfilled,” wrote Ashley Gross and Jon Marcus in a recent story for NPR. “This market. 3. Jarrod Eltz and his fellow affects those students and also poses a real threat to the economy.” apprentices with Chef DeCambra at ChefConnect: Charlotte

www.acfchefs.org www.sizzle-digital.com 29 A 2017 study by the Washington State Auditor found that jobs in the skilled trades sit vacant due to students being almost universally steered toward bachelor's degrees. Also in 2017, the National Restaurant Association reported that 37 percent of its members said labor recruitment was their top challenge. Apprenticeships can help fill these slots immediately while at the same time training the new generation of professional cooks. “[In] two years, I get to gain valuable knowledge as a full time employee,” says Eltz. “Upon graduation, after testing, we will be Certified Sous Chefs through the ACF, and have other necessary certifications such as ServSafe.”

“I’m not one to knock culinary school. That’s one way for people to learn,” says Brust, who’s now the executive chef at Colonial Williamsburg Resorts. “Lecture, lab classes, textbooks, writing — that works great. But at the end of the day, building muscle memory is what makes a great chef.”

Apprenticing as an alternative to a formal education isn’t a new idea. ACF has operated its apprenticeship program since 1974. But when factoring in the sometimes high price of culinary school — upwards of $68,000 for an associate degree in some cases — and the fact that entry-level restaurant jobs aren’t known to pay much, apprenticing may be a more cost-effective choice.

Tuition costs depend on the program. Brust’s program at Williamsburg pays its apprentices’ tuition; the program Eltz is in costs around $10,000. There is a national ACFEF apprenticeship registration fee of $125 and an ACF apprenticeship membership fee of $50 for each year of the program. There may be additional costs to consider, such as uniform, knives and related instruction, as well as testing fees for certification. However, an apprenticeship isn’t an unpaid internship — students are paid a wage as an employee of the sponsoring house where they’re placed.

Of course, a kitchen isn’t a classroom, and things move quickly when the pressure is on. No matter the program, students must have a certain level of knowledge in things above, left to right: 1. Macarons made by like knife skills and food safety to become chefs. Those who learn better in a formal apprentice Andy McInnes. 2. McInnes and Brust. 3. Eltz prepares a dish for the SkillsUSA classroom setting might be better off in culinary school. But a student who’s more apt culinary post-secondary competition. to learn by doing might be the perfect candidate for apprenticeship.

30 Sizzle Summer 18 “There is no such thing as a typical day in the program, which is what makes it so interesting and challenging,” says Andy McInnes, a Williamsburg apprentice recently voted ACF Virginia Chefs Association’s Apprentice of the Year. “As apprentices we work full time at the Williamsburg Inn. We also attend culinary arts classes at J. Sargent Reynolds Community College in Richmond. In addition to that we are members of the ACF and get the opportunity to volunteer for events, demos, symposiums and galas.” The Williamsburg students also run a stall at the local farmer’s market once a month, selling their own baked goods to raise money and gaining business management, leadership and customer service skills.

“The ideal apprentice is one that has more passion than ability. We want soon-to-be culinarians that want to learn, have a desire to become a chef and a desire to work hard, but might not know the ropes yet,” says Brust. “They want to be chefs. They want to change how people look at food. They want to improve. They want to feed people and make them happy.”

The restaurant industry is a notoriously tough one, with long hours, physically demanding work and a high turnover rate. Those who want the title of Chef must be leaders who are dedicated, focused, creative and motivated to become professionals. And apprenticing in a real kitchen under an experienced chef with all those qualities — not to mention a good recipe or two to share — is a great way to get there.

“Apprenticeships are important because they are great way to get your feet in the water. Getting to actually be out in a restaurant, resort or club and cook on a line or in a production kitchen is key,” Eltz says. “Culinary schools are good at representing the real world with their student restaurants and all but nothing is like the real deal. The hands-on skills, muscle memory and line skills are crucial things you learn quick when you are out there doing it 50 hours a week.” 

above, left to right: 1.Charcuterie plate created by Andy McInnes. 2. Eltz puts the finishing touches on a dish.

www.acfchefs.org www.sizzle-digital.com 31 by degrees strawberry tart Artsy Tartsy

Strawberry Tart Instructions by Chef John Schopp, CEC®, CEPC®, CCE®, CCA®, culinary instructor at Western Virginia Community College

One of the requirements on the Certified Working Pastry Chef® exam is a strawberry tart. When done right, the dessert looks beautiful — not to mention the flavor. “This dessert derives its flavor from the dough, custard and fruit. It is important to utilize recipes that feature the highest quality ingredients and freshest fruit possible,” says Chef John Schopp, CEC®, CEPC®, CCE®, CCA®. What follows is a great version with which to practice for the exam. “Push yourself. Expect more from yourself than the person next to you. Adopt proper cooking practices — especially when no one is watching,” Schopp says. 

Cornmeal Tart Step 2 Dough Combine the vanilla and eggs and add them gradually, scraping down the Ingredients bowl and blending until smooth after 4 ounces granulated sugar each addition. Turn off the mixer and 8 ounces soft butter add the sifted flour and cornmeal all ½ teaspoon vanilla extract at once. Mix on low speed until just 2 ounces eggs blended. Do not overmix. 9 ounces cake flour, sifted Step 3 3 ounces cornmeal, sifted Turn out the dough onto a lightly Step 1 floured surface. Divide dough into Cream together sugar and butter with two. Wrap tightly and refrigerate for at the paddle attachment, starting on least 1 hour prior to rolling. Dough can low speed and increasing to medium be held longer under refrigeration or speed, scraping down the bowl frozen for future use. periodically, until smooth and light in color, about 5 minutes.

32 Sizzle Summer 18 Pastry Cream Ingredients 16 ounces whole milk 4 ounces granulated sugar 2 ounces whole butter Pinch of kosher salt Helpful Hints 3 ounces flour Don’t over-mix the tart dough. Once 6 ounces eggs the flour is added to the creamed 1 ounce vanilla extract butter and egg mixture, finish by hand on the bench, utilizing folds with Step 1 90 degree turns until the dough just comes together. Combine 12 ounces of the milk, 2 ounces of the sugar, the butter and salt Divide and pre-shape dough prior to in a nonreactive saucepan and bring to a boil over medium heat, stirring to letting it rest under refrigeration. This dissolve the sugar. will minimize reactivation of gluten as the dough is rolled out. Step 2 Blind bake pre-chilled and docked Meanwhile, combine the cornstarch with the remaining 2 ounces of sugar. Stirring dough. Be careful not to use too many beans or pie weights during this process with a whisk, add the remaining 4 ounces of milk. Add the eggs and vanilla as it "insulates" the dough, causing the extract, stirring with the whisk until the mixture is completely smooth. bottom to be undercooked. Make sure that the pastry cream is Step 3 strained. It should be velvety smooth Temper the egg mixture by adding about one-third of the hot milk, stirring and flavorful. Taste it to ensure that it constantly with the whisk. Return the mixture to the remaining hot milk in the doesn’t need more vanilla or a bit of salt. Cover custard with plastic under saucepan. Continue cooking, stirring vigorously with the whisk, until the pastry refrigeration. Make sure there are no cream comes to a boil and the whisk leaves a trail in it. air gaps between custard and plastic, Step 4 as this will allow a skin to form. Pour the pastry cream into a ½ size hotel pan. Cover with plastic wrap placed directly on the surface of the cream and cool immediately over ice bath or under refrigeration.

www.acfchefs.org www.sizzle-digital.com 33 featured ingredient strawberries berry good

By Michelle Whitfield Manager of Corporate and Professional Development, American Culinary Federation

belong to the rose family. are the top two strawberry producing states, with Florida Strawberries Plump, red and juicy, they have growing most of the winter crop. a sweet, slightly tart flavor and a soft crunch. They can be used Strawberries may be small but they are packed with vitamins, in both sweet and savory applications and pair well with vanilla, minerals and phytonutrients, or plant-based nutrients, with almonds, rhubarb, cucumber, chocolate and black pepper. antioxidant properties. They get their bright red color from Fresh strawberries are available year-round in many regions, anthocyanins, a type of phytonutrient, that helps improve with a peak season April to June. Strawberries have grown memory and acts as an anti-inflammatory. The amino acids wild for centuries in the Americas and Europe. They were first in strawberries help protect the body against free radicals that cultivated in France in the 14th century. Over 4.3 million tons cause aging, cancer and disease. Strawberries are an excellent of strawberries are produced each year. The U.S. is the biggest source of vitamin C for a strong immune system and are high in producer, representing 30 percent of the world’s crop, followed manganese to help build resilient bones. They contain fiber to by Turkey, Spain, Egypt and Mexico. California and Florida help control weight and folate to support cell and tissue growth.

34 Sizzle Summer 18 Types and Varieties Culinary Uses Albion is a California variety with a long • Gently rinse strawberries growing season. This extra-large, dark under cold, running red fruit with a sweet flavor is a popular water and pat them dry. variety to use in desserts and cakes. Remove the stems and caps using a paring knife. Chandler is a large, firm variety that has a flat, wedge shape. It is a good all- • Make a berry fruit purpose strawberry, with a glossy color salad of strawberries, and excellent berry flavor. blueberries, raspberries and blackberries, tossed in Honeoye is a large, firm, bright a honey lemon dressing. orange-red to red variety that grows in early June. These strawberries obtain • For a refreshing summer their best flavor when grown in raised salad, add strawberries and beds or lighter soils. nuts to a green salad and serve it with a strawberry Jewel strawberries are wide and large jam balsamic vinaigrette. wedge-shaped berries with excellent flavor. They are known for their high quality and • If you have overripe are a favorite for fresh markets. strawberries, roast them Pexels from Susanne Jutzeler by Photography in the oven with a touch of honey to Sweet Charlie plants are the most Make it Yourself create a syrupy topping for waffles, popular commercial variety in Florida. pancakes and ice cream. Strawberry Gazpacho The strawberries are medium in size, Sliced Grilled Steak with firm and extremely sweet. • Pair strawberries and rhubarb and add Strawberry and Garlic Sauce to tartlets with a yogurt pastry cream. Rhubarb and Strawberry Soup Selecting and Storing with Almond Macaroons • Mix up the classic strawberries and cream • For best flavor, purchase locally-grown by adding basil leaves or black pepper to strawberries during peak season. enhance the flavor of the strawberries. • Look for bright red strawberries with Fun Facts little white around the stem and red tips. Strawberries do not ripen further • Strawberries are the only fruit with once picked. seeds on the outside. • Avoid containers with damaged or • There are an average of 200 seeds on moldy strawberries. a strawberry. • Strawberries should not be washed • Strawberries are grown in every U.S. state. until ready to use. • If all the strawberries produced in Earn • Store in a moisture-proof container California in one year were laid berry continuing in the refrigerator for two to three to berry, they would go around the education days, preferably in a single layer on a world 15 times. hours paper towel. • National Strawberry Day is celebrated toward ACF certification by taking every year on February 27.  featured ingredient online quizzes.

www.acfchefs.org www.sizzle-digital.com 35 beverage class coffee

Miracle Workers Tip your baristas. And the harvesters, farmers… � By Jocelyn Tolbert �

No matter where it was poured — your home pot, a fair-trade shop or the gas station around the corner — the cup of coffee you had this morning likely had its origins in one of a handful of places in South America, Africa or Asia. The trip it took was likely a long and difficult one, and not just for the beans. “I’d say 99 percent of the work that’s done to produce coffee is already done before it reaches our roastery,” says Zack Burnett, managing partner at Bold Bean Coffee Roasters in Jacksonville, Florida. “There’s so much labor that goes into it that most people don't even think about.” � � �

“Most of the coffee that we drink comes from Brazil and Vietnam. Those are the two biggest producers, followed by Colombia,” Burnett says. “Colombia you see a lot because it's marketed more. It has that image of being better quality coffee and, overall, it is. In Vietnam they grow a species of coffee called Robusto. It has really high production levels, and it’s very resistant to pests and diseases. It doesn’t have the same high-quality characteristics as other commercially-produced coffee, which is called Arabica.”

Photography Courtesy of Zack Burnett of Zack Courtesy Photography 36But that’s not to say that Arabica automatically equals better-tasting coffee. Sizzle Summer 18 “Everything from how the coffee is grown to how the coffee Harvesting the cherries at the right time, however, has gotten is processed has an effect on how the coffee will taste,” says tougher. Years ago, before climate change began producing Camilla Yuan, production roaster at Temple Coffee Roasters unpredictable weather patterns, coffee farmers could set in Sacramento, California. “For instance, the terroir of the their watches by the rains. The plants would flower, and farm, the amount of rainfall in the region and the altitude of all the cherries could be picked at about the same time. where the coffee trees are planted are all examples of factors Now, the rain might be a month late or a month early, with that affect the overall quality and taste of the coffee.” sporadic showers throughout the season, causing the cherries to ripen unpredictably, too. So human harvesters must go Coffee beans are actually the seeds of “cherries” which grow through and pick the ripe fruits one by one, an expensive on the Coffea plant. To produce the best-tasting cup, the process that’s usually reserved for the finer Arabica beans. cherries must be harvested at the peak of ripeness — when Mechanical harvesters which strip all the cherries off the they reach a sort of bright red color. Those harvested before branch at once are more common. Of course, this yields that time, when the coffee is too green, produce a sour flavor. cherries at all stages of ripeness, but those which are over- or Harvest them after, and the sugars will be over-developed, under-ripe aren’t thrown out. “All coffee in the world that is making the coffee taste like vinegar or mold. picked is sold to somebody,” Burnett says. “Once it arrives www.acfchefs.org www.sizzle-digital.com 37 beverage class coffee Photography Courtesy of Zack Burnett of Zack Courtesy Photography Burnett of Zack Courtesy Photography

here, people just roast it really dark, and weight, and beans are also reviewed which covers up a lot of those defects.” for color flaws or other imperfections. Defective beans are removed either by After harvesting, the beans are usually hand or by machinery. Beans that are processed in one of two ways. In dry unsatisfactory — due to unacceptable size processing, the beans are spread on a or color, over-fermentation, insect damage large surface in the sun to dry. They’re or other factors — are removed. Then, raked and turned throughout the day finally, the green coffee beans are bagged to prevent spoilage. Depending on the and shipped to roasters around the world. weather, this process can continue for several weeks for each batch until the Roasting is the final step on the beans’ moisture content of the cherries drops long journey to your cup. “If you tried to 11 percent. With wet processing, to make a cup of coffee with green cherries are passed through a depulping coffee, you wouldn't taste anything

Photography Courtesy of Zack Burnett of Zack Courtesy Photography machine to remove the skin and pulp, since green coffee is the pit of a coffee leaving only the bean behind. The cherry. Through roasting, flavors from beans are then separated by weight the green coffee are released, which and transported to large, water-filled creates the aromatic and tasty qualities fermentation tanks. They remain in of roasted coffee beans,” Yuan says. these tanks for between 12 to 48 hours “Before these coffee seeds become to remove the slick layer of mucilage what the general public sees them as — (called the parenchyma) that is still brown, these ‘green’ coffee beans have attached to the parchment (a papery an olive green color to them and smell covering when dry, like the kind on a similar to green peas.” peanut). These beans are then dried in In its 3,000-square-foot Roasterie, much the same way as the dry-processed Temple roasts 800 pounds of coffee a beans.The beans are then hulled to day in a vintage Probat UG 15, built in Clockwise from top left: 1. An Ethiopian remove the parchment. woman harvests coffee cherries. 2. Beans the 1950s. Bold Bean’s roasting facility arrive for processing in Guatemala. Grading and sorting is next, done by size is about 6,000 square feet. “Most of the 3. Cherries on the tree in Ethiopia.

38 Sizzle Summer 18 Photography Courtesy of Natalie Quach of Natalie Courtesy Photography

small roasters use machines like ours, which is called a drum roaster. There’s

fire underneath that heats the drum, Quach of Natalie Courtesy Photography Quach of Natalie Courtesy Photography and the air roasts the coffee,” Burnett says. There are also air roasters and conveyor belt systems, which are often employed by larger companies. They’re all doing the same things, though — browning the green coffee beans to a desired temperature to bring out the unique characteristics of that particular coffee. Those are things like sweetness, mouth feel, aroma, acidity and flavors such as peaches, chocolate or vanilla. “If it’s grown in a certain farm in Guatemala, we want it to have strong flavors, and we want those flavors to be clear,” Burnett says. “The more people pay attention to the Quach of Natalie Courtesy Photography differences, the more they will see that The finished product can then, finally, every coffee is not the same.” be bagged and sent to consumers, Roasting time can be 10-12 minutes restaurants and coffee shops. The with machines like Bold Bean’s and barista takes it from there. Temple’s, or as little as 45 seconds on a “By informing our customers about conveyor system. “Typically, a drip roast how each of our coffees are processed, profile is around ten to eleven minutes we can help educate them about and an espresso roast profile is about the meticulousness, quality, and fourteen minutes,” says Yuan. “Having the standards the farmers we work above, clockwise from left: 1. Coffee the coffee in the roaster longer during an arrives in burlap bags, ready to be with hold themselves to,” Yuan says. espresso roast profile allows the acidity roasted. 2 . Camilla Yuan smells the “Through this, the hard work of the coffee as it's being roasted. 3 . The of the coffee to be balanced out with a farmers we've developed relationships vintage Probat UG 15 was refurbished caramelized sweetness, resulting in a and modified to fit Temple's roasting with are also highlighted and better tasting espresso shot. A shorter style. 4. Temperature probes connected customers can appreciate the hard roast profile for our drip coffees results in from the roaster to the laptop graph work that goes into coffee.”  how the roast is developing. a coffee that has a balanced sweet acidity and complex flavor notes.”

www.acfchefs.org www.sizzle-digital.com 39 beverage class coffee Black Ma�c Everyone knows espresso is Italian and what’s in an Irish coffee. But there are practically unlimited ways to enjoy of a cup o’ Joe around the world. Here are just a few of the more interesting ones.

Finland Hong Kong The Finnish pour coffee over cubes of leipäjuusto (or, in the From the 1840s until U.S., “Finnish squeaky cheese”), 1997, Hong Kong was browned in the oven, to make a under British rule — and kaffeost. The cheese soaks up the with the British came the ritual coffee and is spooned out of afternoon tea. Hong Kong- and eaten for a sweet, style milk tea is black tea mixed creamy treat with your with evaporated or sweetened morning mug. condensed milk. In the bustling city, seven parts milk tea are mixed with three parts coffee to make a popular drink called the yuengyung, a sweet caffeine jolt served hot or over ice.

Turkey Turkish coffee is an everyday drink, and is also a part of the traditional Turkish wedding customs. It’s made by boiling finely ground coffee Greece beans with water and the desired In Greece, as in nearly Vietnam amount of sugar in a brass or copper half of the world, instant Introduced by the French coffee pot called a cezve. When the coffee — often Nescafé — is the in the 19th century, coffee became mixture begins to froth, about one- coffee of choice. Greeks like theirs an important crop in Vietnam and third of the coffee is distributed to as a frappe, a frothy blend of milk, the country is still one of the world individual cups to warm them. The sugar and Nescafé served over ice. leaders in coffee exports today. remaining amount is returned to The Vietnamese didn’t have much the fire to froth a second time, then access to fresh milk, so they began poured into the cups. Pro tip: Wait using sweetened condensed milk a few moments before you drink to and pouring the drink over ice, let the grounds sink to the bottom called a Cà Phê Sữa Ðá. Get the of your mug. recipe on page 41. 40 Sizzle Summer 18 Finland photo courtesy of Mitch Risman/The Joli Pantry. Turkey photo curtesy of @moldobayevacholpon on Instagram. Cà Phê serves 1 Excerpted from "Vegetarian Viet Nam" by Cameron Stauch I love watching rich robust Vietnamese coffee drip slowly into a glass. Grown in the central highlands and made from strong dark robusta beans, Vietnamese coffee is satisfying on its own, with its hints of smoky chocolate and caramel. It’s also stellar when stirred with a touch of sweetened condensed milk or, in summer, poured over ice. Vietnamese coffee is traditionally brewed one cup at a time using a small filter (phin) perched atop a cup or mug. Search for a phin and Trung Nguyên brand coffee (my favorite!) in Vietnamese grocers. If you don’t have a phin or want to make coffee for several people at once, opt instead for a regular drip coffeemaker or an espresso machine. Plan for ¾ cup of coffee per person. Ingredients 2 rounded tablespoons finely groundVietnamese coffee or strong French roast About ¾ cup (190 ml) just-boiled water To Make Black Coffee (Cà Phê Den) 1. Place the coffee in the inner chamber of the filter and gently tap it to settle and evenly distribute the coffee. 2. Fit the insert into the chamber, twisting it once or twice around to flatten and spread out the coffee. Screw it about three- quarters tight, leaving room for the coffee to swell. Set the filter on top of a glass or mug. 3. Pour about ¼ cup of just-boiled water into the filter and wait about 30 seconds to a minute for the coffee grounds to moisten. 4. Pour the remaining hot water into the filter (it should almost reach the top). Cover with the lid and let the coffee drip into the glass or mug over 3 or 4 minutes. 5. If the coffee stops dripping before the chamber is empty, gently loosen the insert. If you’re using a mug, lift the lid to check on the progress (I like using a glass cup to watch the progress of the slow dark drip.) 6. Drink it black or slightly sweetened with sugar. With Sweetened Condensed Milk (Cà Phê Sũa) 1. Pour 1 tablespoon sweetened condensed milk into the glass or mug before brewing the coffee. 2. Stir, taste, and adjust with more milk if desired. With Sweetened Condensed Milk on Ice (Cà Phê Sũa Dá) 1. Mix sweetened condensed milk with coffee (above) and pour into a glass filled with three or four ice cubes. www.acfchefs.org www.sizzle-digital.com 41 Recipe and photograph from "Vegetarian Viet Nam" by Cameron Stauch. Copyright © 2018 by Cameron Stauch. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved. the interview evan topel

·The Big·

· · · · · · · · · · · · · By Jocelyn Tolbert Courtesy of Emmi Roth Courtesy

ACF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian Restaurant. “I then discovered I had a passion for cheese and began working on cheese carvings at retail events for Dairy Farmers of Wisconsin and developing recipes and consulting for a variety of cheese companies,” he says. Today, he’s the corporate executive chef for Emmi Roth cheese. We recently talked with Topel about cooking with his (and let's be real, with everybody's) favorite ingredient.

42 Sizzle Summer 18 What's unique about cheese compared to other ingredients? ET: Cheese is unique for a number of reasons, but the thing that really separates it from other ingredients is its versatility in flavor and functionality.

While the steps to make cheese are relatively standardized, slight variations in a recipe can lead to very different flavor profiles. Cheese has a real regionality to it and each cheesemaker brings his or her own expertise and eccentricity to the craft. Courtesy of Roth Cheese Courtesy

In terms of functionality, cheese can be used That same pairing, however, doesn’t resonate as well in just about every application on a menu. It can be with our team here in the U.S. Instead, they prefer used like a spice to finish a dish or to add texture. For something fruitier and more acidic like Roth Grand instance, in a main dish, havarti can give something a Cru Reserve with apricots and a glass of Sauvignon creamy texture without actually using cream. blanc. Regionality and personal preference really puts perspective on how pairings are developed. What are your favorite cheeses to use? Why? What are some things that can ET: I love traditional aged Wisconsin cheddars and surprise cooks when working some of Wisconsin’s farmstead cheeses, but in terms of with cheese? really versatile cheeses, I like Roth Grand Cru or Emmi ET: Cheese can separate and burn very quickly. It Le Gruyére AOP. Depending on the age of the cheese, goes from not brown, to beautifully brown, to burnt in the flavor profile varies. For example, Roth Grand Cru a matter of minutes. is aged for a minimum of four months. It has a bit of earthiness, and it browns really well, making it perfect Separating is something to watch for especially when for dishes like casseroles or anything you want to make making a sauce or a soup. Too much acid or too much cheesier. Le Gruyére AOP, on the other hand, is aged water can quickly cause a cheese to separate and longer (up to nine months) so it crumbles, adding a lot return to a mixture of curds and whey. of flavor with only a small application. What surprises me most is how unfamiliar the general Any quick tips on pairing cheese public is with cheese. Many times people don’t with other foods or with beverages? understand the terms we use to describe cheese (earthy, umami, etc.) and are intimidated by specific ET: My personal take on pairings is that it’s a lot of spices or flavors. Roth Horseradish Havarti is one personal preference. Different regions also have different example. I’ve had people be hesitant to even try it perceptions of what pairs well. For example, when I work because of the horseradish, but then they fall in love with our team from Switzerland I like to pair Roth Grand with its creamy freshness once they do. Cru Reserve with coffee-infused dark chocolate and a glass of Madera for a mix of earthy richness, a hint of opposite: Chef Evan Topel in the kitchen. above: Fig chocolatey bitterness, and a sweet finish. Flatbread en croute

www.acfchefs.org www.sizzle-digital.com 43 the interview evan topel Courtesy of Roth Cheese Courtesy of Emmi Roth Courtesy

What should young chefs look for That said, it’s important to think of cheese as a when selecting a cheese to use in versatile ingredient that can be used in any dish a recipe? Is there anything they whether it’s your focus, a condiment or a seasoning. should stay away from? ET: Selecting cheese really depends on how it is Why do you think people love going to be used. Do you need it to be creamy and cheese so much? mild or dry, crumbly and full of flavor? I make a grilled ET: No two cheeses are the same. I think that variety herb salmon flatbread that features Roth Dill Havarti. in flavor and the fact that it can be used in so many I chose havarti because it’s buttery, creamy and melts ways really makes people love cheese. Whether you well — similar to a savory cream cheese. Normally, have a relatively young palate, or an experienced one, however, we think of havarti in cold applications, like you can appreciate the texture and flavor that cheese on a sandwich or in a wrap. In this case, its flavor and adds to any dish. functionality under heat is really fantastic. On the other hand, if you are looking to make a crispy Anything else you think culinary ADVANCE YOUR CAREER AND cheesy crust you would want a cheese with less milk students should know? fat and more age, like an aged cheddar or Roth Grand ET: Be adventurous. There are so many types of cheese ELEVATE PRODUCT DEVELOPMENT Cru. Both are excellent in au gratin potatoes. in the world and just because you like one Parmigiano- Reggiano doesn’t mean you won’t end up discovering Join the Research Chefs Association (RCA) community access a wide array of year-round The only thing I would recommend young chefs be cautious member beneﬁts focused on Culinology® – an innovative, creative, intelligent approach to a locally made hard cheese you like more. Stay open, of are where cheeses are produced. Food safety is extremely food product development. educate yourself on the different varieties, and you’ll important so be mindful of where the product comes from, the quickly see how incredibly unique they all are.  type of milk used, and how long it has been aged. Gain access to: • Prominent companies and innovative chefs, food scientists, culinologists and food industry professionals Can you impart any lesser-known • Food-focused education and certi cation programs wisdom on cooking with cheese • RCA Connect - a highly active forum where members ask for R&D advice that you've learned over the years? and supplier recommendations from fellow professionals • Employment Network - the food product development industry's #1 job ET: The cheese curriculum is improving, but we don’t and internship resource above, left to right: 1. Pan-fried Brussels sprouts with have a vast curriculum for it like we do for French • Scholarships for quali ed students pursuing higher learning horseradish havarti. 2. Chef Topel hands out samples at ® cuisine or breaking down a pig or a lamb. the Fancy Food Show opportunities in Culinology , culinary arts and food science • And more!

44 Sizzle Summer 18 Visit www.culinology.org to learn more about membership. Discover the Power of the CDM, CFPP Credential The Certified Dietary Manager | Certified Food Protection Professional (CDM® | CFPP®) is a credential held by more than 13,000 foodservice professionals who work in long-term care, acute care, and other non-commercial environments. CDM, CFPPs are nationally- recognized experts in foodservice management, menu planning, food preparation, application of nutrition principles, food safety, personnel management, and much more!

3 REASONS TO BECOME A CDM, CFPP

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There is a high demand Carrying these dual A shift to healthcare in healthcare dining credentials is a highly- can result in a more for both CDM and competitive advantage, manageable schedule culinary expertise. enabling professionals to and work/life balance. use their culinary knowledge in combination with their management skills.

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ADVANCE YOUR CAREER AND ELEVATE PRODUCT DEVELOPMENT

Join the Research Chefs Association (RCA) community access a wide array of year-round member beneﬁts focused on Culinology® – an innovative, creative, intelligent approach to food product development.

Gain access to: • Prominent companies and innovative chefs, food scientists, culinologists and food industry professionals • Food-focused education and certi cation programs • RCA Connect - a highly active forum where members ask for R&D advice and supplier recommendations from fellow professionals • Employment Network - the food product development industry's #1 job and internship resource • Scholarships for quali ed students pursuing higher learning opportunities in Culinology®, culinary arts and food science • And more!

Visit www.culinology.org to learn more about membership. last bite camson alevy Starting Early By Jocelyn Tolbert Now that your time on the show Do want to be a chef is over, what did you learn? when you grow up?

The biggest thing I’ve learned is being able As much as I love cooking, I have so to cook under pressure. Gordon Ramsay and many other interests. I love acting. I love Christina Tosi [watching me], and having the soccer. I love eating. I’ve always thought opportunity to possibly win $100,000, made it that maybe a food critic would be really stressful. But it made me a better cook. somewhere in the realm of what I could do. I’ve still got some time to choose. What’s your favorite cooking implement? What would be your best one-sentence I love cats, and this Christmas, because my parents and my sister and my brother know me so well, advice to other aspiring they got me a spatula that’s the face of a cat. young chefs? It’s so funny and I love using it. Hmm… Whom do you love Be bold, with flavor. to cook for?

As stressful as it was to cook for Gordon Ramsay, I did love cooking for him. But the gold medal has to go to my family just because of how much I love them. My favorite thing to make for them is homemade pasta. It’s a nice, long process, and it never gets old.

Fourteen-year-old Fleming Island, Florida native Camson Alevy grew up in the kitchen with his parents. At age eight, he started cooking.

“The first thing I can remember cooking is eggs,” he says. “I started out with regular scrambled eggs, then sunny side up, then I moved to poached. I just kept elevating it.”

In July 2016, there was a casting call in nearby Jacksonville for the FOX show “Masterchef Junior,” and he decided to give it a shot. A few rounds of auditions later, Alevy was cast for the show’s sixth season, which aired this past spring. He made it to the top 15 contestants before being eliminated on April 6 — but not before he caught the attention of his local ACF chapter, who in April made Alevy the youngest member of the ACF. 46 Sizzle Summer 18 Courtesy of FOX the quiz summer 2018 Get the answers

Click here to find out the correct the quiz answers. Did you read all the articles in this issue? Take the Sizzle Quiz to test your knowledge. 14 23 36

1. In what year did the ACF establish its 6. What is one definition of a superfood? a. A food that tastes great 11. What is a cezve? Apprenticeship program? a. A Turkish coffee pot a. 1929 b. An organic food b. The urkishT word for coffee b. 1980 c. A food that was bitten by a radioactive spider c. A type of latte popular in Hong Kong c. 1974 d. A food that is a rich source of one or several d. A traditional Mexican hat d. 1947 nutrients 7. What’s the most popular ingredient in 12. Which of these countries is not a 2. What percentage of National Restaurant traditional curry? major producer of coffee? Association members said labor recruitment a. Cinnamon a. Colombia was their top challenge? b. Milk b. Brazil a. 10% c. Turmeric c. Vietnam b. 37% d. Ginger d. Canada c. 22% d. 85% 8. What is matcha? 13. Coffee beans are the seeds of cherries a. Green food coloring which grow on the _____ plant. 3. Which of these crops can withstand drier b. Green tea powder a. Cacao conditions? c. Dried and ground kale b. Coffea a. Almonds d. Japanese espresso c. Arabica b. Onions 9. What percentage of consumers say they are d. Robusto c. Rice d. Alfalfa interested in superfoods? 14. What, according to Susan Bourgoin, is a. 14% the “golden rule of food photography”? 4. True or false: Havarti is a good melting b. 50% a. Add lots of photo filters cheese. c. 75% b. Never eat the food first a. True d. 30% c. Never front-light the food b. False 10. True or false: Tiger nuts are a type of d. Take the picture outside 5. Cheese that has ___ and ___ will produce the tuber. 15. What item is believed by best crispy crust when cooked. a. True a. Less milk fat, more age archaeologists to be the second tool b. False b. More milk fat, less age invented by man? c. More milk fat, more age a. Knife d. A rind, strong odor b. Spoon c. Fork d. Baseball bat