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Jonathon Sawyer Doesn’T Want to Rule the Culinary World

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Jonathon Sawyer Doesn’T Want to Rule the Culinary World FALL 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING JONATHON SAWYER doesn’t wANT TO RULE THE CULINARY WORLD investigate a sports-team chef career sweet and heat menu trend explore the cuisine of Goa, India sizzle The American Culinary Federation features NEXT Quarterly for Students of Cooking 16 A Stage (stahje) can Help Publisher IssUE American Culinary Federation, Inc. Your Career • Learn tips for personal networking. Editor-in-Chief Consider a short stint working for free at a restaurant • Discover sous vide cooking. Jody Shee for the exposure to different cuisines and chefs. It could • Consider working as lead to a job. a foodservice Senior Editor distributor chef. Jessica Ward 22 Sweet and Heat Menu Trend Graphic Designer Sweet and spicy flavors in the same dish is a popular flavor David Ristau proposition. Learn what works and doesn’t work Director of Communications in achieving balance. Patricia A. Carroll 28 Consider a Career as a Sports-team Chef Contributing Editors Rob Benes Discover the opportunities, benefits and challenges of cooking for athletic teams. Suzanne Hall Ethel Hammer Kathryn Kjarsgaard Direct all editorial, advertising and subscription inquiries to: departments 16 22 28 American Culinary Federation, Inc. 180 Center Place Way 4 President’s Message St. Augustine, FL 32095 ACF president Thomas Macrina, CEC, CCA, AAC, charges culinary students and (800) 624-9458 [email protected] recent graduates to set themselves up for success. Subscribe to Sizzle: 6 Amuse-Bouche www.acfchefs.org/sizzle Student news, opportunities and more. For information about ACF 8 Slice of Life certification and membership, go to www.acfchefs.org. Paul Burch, CSC, walks us through a day in his apprenticeship as head chef/kitchen manager at Sunset Grille in St. Augustine Beach, Florida. 10 Classical V. Modern facebook.com/ACFChefs @acfchefs Alain De Coster, BMCA, CEC, and Jill Levy demonstrate the classic French dish Cassoulet Toulousain two ways. Learn the basic procedures, then try it for yourself. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Fall 34 By Degrees Volume 11, Number 3, is owned by the American Culinary Federation, Inc., 180 Center Place Way, St. Dan Mules, CEC, CCE, shows how to make duck confit. Augustine, FL 32095. Send email address changes to Sizzle at [email protected]. All rights 36 Events reserved. Reproduction without written permission Find out competition winners from the 2014 ACF National Convention in Kansas of the publisher is forbidden. All views and opinions expressed in Sizzle are those of the authors and do City, Missouri. not necessarily reflect the views and opinions of the officers, employees, contractors or members of 42 International Flavors the American Culinary Federation. Carolyn M. Fortes discusses the nuances of the cuisine from her native culture of Goa, India. 48 The Interview Cleveland chef and restaurateur Jonathon Sawyer shares the influences that serve as underpinnings for his environmental strategy among his restaurants. 52 The Quiz Cover photo Read this issue? Now test your knowledge. by Billy Delfs 53 Last Bite Photography, Denver chefs offer their local dining picks. courtesy of Jonathon Sawyer. See page 48. 2 Sizzle FALL 14 Discover your culinary vision with us! Publix is more than the nation’s largest employee-owned company! We produce award-winning products and have won numerous industry, employer, and customer service accolades. Turn your talent into a great and a stable career in our meat, deli and bakery departments, offering just the right touches to help our customers create special memories and great meals. Come join Publix, named to the FORTUNE 100 Best Companies to Work For list for 17 consecutive years. We provide our associates with: Career Growth Opportunities Job Security Stock Ownership Great Benefits Employee Bonuses WHERE CAREERS ARE MADE For more information on Publix and other employment opportunities, visit publix.jobs Publix is proud to be an equal opportunity employer committed to a diverse workforce PRESIDENt’S Message a few words to the wise president’s message A Few Words to the Wise By Tom Macrina, CEC, CCA, AAC Hello, culinary students, Downingtown, Pennsylvania. but who needed to learn After only two years, I how to listen. I listened to Back in the early 1970s, I was became executive chef. I him that day, and from then a student at The Culinary was 20 years old, I could Institute of America (CIA) in on, I listened to everyone cook, and I thought I knew Hyde Park, New York. As long around me. This was a pivotal everything. What I didn’t ago as that must seem to those moment in my career. know was how to manage and of you in culinary school now, develop a team that was older I went on to hold several or who recently graduated, and wiser than I was. The executive-chef positions I know how you feel. You are excited for the future, but scared about making your mark in the industry. Like you, I couldn’t imagine ever losing touch with my culinary school friends, or what my days would be like without them. But the most important thing that connects us is a determination to have a meaningful career in foodservice. Thirty-seven years later, I have achieved my dreams. And I want to let you sous chef, with more than 30 on my way to my present know that you can, too, with a years in the business, gave me position as chef/product lot of hard work. some great advice. He told specialist manager for the My first job was at the me I was a young know-it- Philadelphia division of US Downingtown Inn Resort in all who knew how to cook, Foods and a Food Fanatics™ 4 Sizzle FALL 14 chef for the company. It has need to associate with others been an incredible journey, in the industry will never but I paid my dues. I worked diminish, and some of the 60 to 80 hours a week, best places to network are weekends and holidays. When with culinary organizations I joined US Foods in 2011, and in community I was finally able to spend activities that involve Valentine’s Day with my wife fellow culinarians. Also, and enjoy the holidays with compete as much as you can. my family. Competition is an incredible learning experience. One day, your classroom experiences will come to an Once you are on your way, wish for each of you is that end. Before that, though, manage your time and the you achieve yours. you should work to set time of those you oversee Sincerely, yourself up for success. for better productivity. And, Chart your career path, set communicate, communicate, goals and evaluate your communicate. Speak clearly Tom Macrina, CEC, CCA, AAC progress regularly. When you and listen intently. I can’t National President see yourself drifting away express enough how crucial American Culinary Federation from your ambitions, take good listening will be when Product Specialist Manager/ Food Fanatics™ Chef corrective action. Recognize you become a manager. US Foods, Inc., Philadelphia the hurdles you may face, and Coach, mentor and teach learn to anticipate occasional your staff. While it is Note: This message is taken from changes and diversions. wonderful to possess great Chef Macrina’s commencement Don’t allow anything or skills, they are meaningless address to the graduates of The Culinary Institute of America, Hyde anyone to sidetrack your if you’re not expanding that Park, New York, in June. attention or ambitions. As knowledge through your difficult as that may be, circle of influence. opposite: ACF president Tom Macrina, CEC, once you get off-track, it Finally, never forget that you CCA, AAC, (left) shared can be hard to pick up the have chosen a challenging commencement momentum again. responsibilities with Dr. Tim career path. But, you can Ryan, CMC, AAC, president One of the most important succeed. While the culinary of The Culinary Institute of things you can do is build a industry is large, it is also a America, Hyde Park, New network of mentors. I can’t small community. Many of York, past president of ACF, stress enough how vital it is to the friends I made at The CIA on June 13, 2014. seek advice from experienced are now my colleagues and above: Chef Macrina (center) celebrates with chefs around you. Embrace renowned chefs, and it will 2014 graduates of the CIA, their expertise, both in be that way for you as your Jonathan Ong (left) and technical skills and in overall career progresses. I was where Patrick Owens following guidance. And, don’t discount you are now 40 years ago, and commencement. the value of networking. Your I achieved my dreams. My WWW.ACFCHEFS.ORG www.sizzle-digital.com 5 AMUSE-BOUCHE news & opportunities amuse-bouche News & Opportunities Meehan places second at demo inspires students young chefs challenge Students in the culinary arts and baking/ Congratulations to Reilly Meehan pastry program at Center of Applied (pictured), chef/co-owner of Bespoke Technology North (CATN), Severn, Doughnuts, San Francisco, for winning Maryland, were treated to an exciting second place in the Hans Bueschkens mystery basket cooking demonstration Young Chefs Challenge at the 2014 by Chad Gauss, executive chef/owner World Association of Chefs Societies, or of Baltimore’s The Food Market and The Worldchefs, Congress held in Stavanger, Food Truck 450, in June. Gauss won Norway, July 2-5. $24,000 on the first episode of Food Network’s “Kitchen Casino.” Participants were required to prepare a three-course meal for four people in 3 hours. Meehan’s first course was a Warm Smoked Mustard and Wasabi Glazed Halibut with an orange- and paprika- infused octopus gelee (pictured).
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