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Foodservice Sous Vide 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. Learn the procedures and then try it for yourself. for Students of Cooking (ISSN 1548-1441), Winter Volume 11, Number 4, is owned by the American Culinary Federation, Inc., 180 Center Place Way, St. 34 By Degrees Augustine, FL 32095. Send email address changes Paul Sottile shows how to make paupiettes using flatfish. to Sizzle at [email protected]. All rights reserved. Reproduction without written permission 36 International Flavors of the publisher is forbidden. All views and opinions expressed in Sizzle are those of the authors and do Marla Simon shares her experiences with Thai cuisine during a culinary trip to not necessarily reflect the views and opinions of Bangkok and Koh Samui. the officers, employees, contractors or members of the American Culinary Federation. 42 The Interview Learn how Asheville, North Carolina, chef Katie Button went from pursuing a doctorate in neuroscience to executive chef of her own restaurants. 46 The Quiz Read this issue? Now test your knowledge. 47 Last Bite Baltimore chefs offer their local dining picks. Cover photo by J. Kevin Walker, CMC. See page 10. 2 Sizzle WINTER 14 ONE TEAM. ONE DREAM. ACF Culinary Team USA competes at the Expogast Villeroy & Boch Culinary World Cup, Nov. 22-26, in Luxembourg. Support these talented team members as they represent the culinary industry, ACF and the U.S. in this major international culinary competition. Left to right: Ben Grupe; George Castaneda, CEC; Jason Hall, CMC; Aaron Haga, CEC; Timothy Prefontaine, CEC, coach; Joseph Leonardi, CEC; Corey Siegel, CC; Matthew Seasock, CEC; Shawn Culp, CEC; Joseph Albertelli; and Alison Murphy. LIKE TEAM ON FACEBOOK AND WATCH THE ACFCulinaryTeamUSA2016 @ACFChefs acfchefs.org/Team FOLLOW US ON TWITTER VIDEO PRESIDENt’S Message ready, set, goals president’s message Ready, Set, Goals By Tom Macrina, CEC, CCA, AAC Hello, students, accomplish. Have big dreams, but sort of a map of your journey. realize that it will take achieving Keep yourself accountable and on The holiday season is here and numerous small goals to get you track by setting completion dates 2015 is around the corner. Now there. If your goals are too big for your goals. Visit your action is the time to start planning your and you keep failing, you will lose plan at those dates to remind goals for next year. It is important confidence and stop trying to yourself where you are going. to do this at checkpoints in your life reach for what you want. When you accomplish a goal, be to make sure you are staying on the sure to scratch it off your list and Don’t set a goal that is impossible path to reach your career dreams. record your success. Once you for you to achieve at this time in Before the new year is a great complete those three goals, start your life. If your goal is to work at time to check in, think about your a new list. When you look back a restaurant with three Michelin future and re-energize yourself. before the next new year, you will stars, more than likely that is be surprised and proud of how As culinarians, we know that not going to happen right out much you have accomplished. proper preparation and planning of culinary school. You need is key to success in the kitchen. to think about what you can Goal setting will make you think These principles can also be realistically do at this time to reach about your ideal future and applied to the rest of your that dream. Plan your way. Set three motivate you to turn your vision professional life. Without goals, goals you feel you can accomplish. into reality. So this new year, make we lack focus and direction. Take It is important to set specific goals it your goal to start setting goals. some time before the holiday that are time bound. Don’t set Sincerely, rush is upon you to think about more goals than you can achieve. your future in the next few years. We are usually much busier than Then set three attainable goals we realize and adding too much Tom Macrina, CEC, CCA, AAC that are relevant to your career. to our daily routine can cause National President failure, too. American Culinary Federation I emphasize attainable because Product Specialist Manager/ many times we set ourselves up Write down your goals and your Food Fanatics™ Chef for failure by setting goals that are ideas on how to attain them. US Foods, Inc., Philadelphia too big and we are not ready to Make yourself an action plan as 4 Sizzle WINTER 14 amuse-bouche News & Opportunities scholarship watch related marketing or public relations, New culinary scholarship food photographer and food stylist. Scholarship award amounts range from Charlie Trotter’s Culinary Education Foundation recently donated $25,000 $250-$6,000 and will be given in July. to the American Culinary Federation The application deadline is March Education Foundation (ACFEF) 15, 2015. For more information, visit for culinary arts scholarships. Ten http://bit.ly/1sRxZdv. scholarships in $2,500 increments will be get techy with awarded to students cooking in 2015. Criteria Hands-free recipe app for the award will SideChef recently launched be based on financial need and grade point an iPhone version of its average. To apply, students need to popular iPad cooking app. be enrolled or accepted in a post- For cooks at all levels, the secondary, accredited culinary arts app features over 1,000 program. For more information, visit recipes from chefs, food http://bit.ly/1ac9YFB. bloggers, Le Cordon Scholarship for communicators Bleu College of Culinary If you plan to enter the field of food Arts in Atlanta and Alice or foodservice communications after Water’s Edible Schoolyard you graduate from culinary school, Project. Highlights of the you could be eligible to receive a app include a hands-free scholarship from the International narrative option for the Foodservice Editorial Council (IFEC). step-by-step directions and Among the career goals IFEC looks voice-command control. to support are food or foodservice Learn more about SideChef writer or editor, food- or foodservice- at www.sidechef.com. WWW.ACFCHEFS.ORG www.sizzle-digital.com 5 AMUSE-BOUCHE news & opportunities Sausage and beer app Hillshire Farm just launched an American & Ethnic Sausage Menu Guide app for iPhone and Android. The app targets foodservice operators, but provides a wealth of information on sausage and craft beer. It includes videos on sausage making, a regional sausage preference map, suggested sausage and beer pairings and information on beer flavor profiles. Learn more about the app in the iTunes or Android store. Former ACF apprentice wins chef battle Former ACF apprentice Robert Trampier (pictured), CSC, sous chef, St. Louis Country Club, St. Louis, is the youngest chef ever to win the 10th annual Stella Artois Chef Battle Royale held in St. Louis, Sept 19-21. The 27-year-old chef is also the first sous chef and country club the taste of sweet chef to win this competition. His notable competition dish for the judges was Tasting of Apples made with Stella Artois Cidre-poached Tropical cupcake delights apple, hazelnut bavarois, lemon citrus Top honors went to Alexis Pelaschier of cider gelee, hazelnut praline paste, sable Sickerville, New Jersey, in the Academy breton, spiced cranberry glaze, chocolate of Culinary Arts at Atlantic Cape leaves and a white chocolate twist. Community College Cupcake Wars: Miss America Challenge held in Mays “It is really one of the best desserts Landing, New Jersey. Pelaschier won I’ve ever seen during 10 years of this for her Virgin Island-themed vanilla competition,” says Vito Racanelli, cupcake with mango filling. Sixteen executive chef, Mad Tomato, St. Louis, and competition host. “Bobby’s students organized and competed in enthusiasm and intense focus will most the Miss America Pageant-themed certainly lead him to a very fruitful competition that required students career in the culinary world.” to create mini cupcakes representing ingredients from a U.S.
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