WINTER 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING investigate a foodservice explore the sales career cuisine of sous vide Thailand menu trend sizzle The American Culinary Federation features NEXT Quarterly for Students of Cooking 16 Networking can Help Publisher IssUE American Culinary Federation, Inc. Advance Your Career • Explore pop-up restaurants Editor-in-Chief Start networking early to get a head start on landing • Discover the nontraditional Jessica Ward that first job. fish trend • Consider a career as a Senior Editor 22 Sous-vide Menu Trend cake decorator Jody Shee Chefs use sous vide to enhance complicated dishes and Graphic Designer speed up service. David Ristau Contributing Editors 28 Consider a Career Rob Benes in Foodservice Sales Suzanne Hall Ethel Hammer Learn how chefs can turn their cooking Jody Shee experience into a successful sales job. 16 22 28 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 departments
[email protected] 4 President’s Message Subscribe to Sizzle: ACF president Thomas Macrina, CEC, CCA, AAC, challenges culinary students to set www.acfchefs.org/sizzle three goals in the new year. For information about ACF certification and membership, 5 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 8 Slice of Life Steve Boresz walks us through a busy day in his apprenticeship as a line cook for Gemini Grille at Hilton Polaris, Columbus, Ohio. facebook.com/ACFChefs @acfchefs 10 Classical V. Modern J. Kevin Walker, CMC, and Josh Page demonstrate the classic French dish Poulet Saute Sizzle: The American Culinary Federation Quarterly a la Bourguignonne two ways.