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Sizzle American Culinary Federation Quarterly for Students of Cooking

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Sizzle American Culinary Federation Quarterly for Students of Cooking SUMMER 2015 THEsizzle AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING Culinary Crowdfunding Q&A with Lee Gregory veal Oscar the pickling two ways menu trend sizzle The American Culinary Federation features NEXT Quarterly for Students of Cooking 18 Culinary Crowdfunding Publisher IssUE American Culinary Federation, Inc. A new method for raising startup capital is helping • food safety chefs realize their dreams. Editor-in-Chief • peruvian cuisine Jessica Ward • food photography Senior Editor 24 Pass the Pickles, Please Kay Orde Pickles and pickled food are more than just an Graphic Designer afterthought. David Ristau Contributing Editors 30 Recipe Tester Rob Benes Testing recipes takes tenacity and an Suzanne Hall Ethel Hammer eye for detail. 18 24 30 Jody Shee Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, shares the successes of ACF’s Subscribe to Sizzle: young chefs. www.acfchefs.org/sizzle For information about ACF 6 Amuse-Bouche certification and membership, go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Explore a day in an internship at Le Quai des Dunes in Saint-Jean-de-Monts, France. facebook.com/ACFChefs @acfchefs 12 Classical V. Modern Discover how to prepare veal Oscar two ways. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Summer Volume 12, Number 2, is owned by the American Culinary Federation, Inc., 180 Center Place Way, St. 36 By Degrees Augustine, FL 32095. Send email address changes Perfect your roulade skills with flank steak. to Sizzle at [email protected]. All rights reserved. Reproduction without written permission of the publisher is forbidden. All views and opinions 38 International Flavors expressed in Sizzle are those of the authors and do not necessarily reflect the views and opinions of Delve into French cheese and its history. the officers, employees, contractors or members of the American Culinary Federation. 42 The Interview Lee Gregory shares how Richmond chefs are growing the city’s culinary scene together. 46 The Quiz Read this issue? Now test your knowledge. Cover: Honey and fromage blanc panna cotta with fresh figs, 47 Industry Profile vanilla honey and A look at the people who work in unique areas of the candied cashews from food industry. Little Sparrow Café’s, Santa Ana, California, seasonal menu. Courtesy of Little Sparrow Café. 2 Sizzle SUMMER 15 In the Nation, exclusive discounts are just the beginning. With Nationwide®, you get great American Culinary Federation members are rewarded. protection for you, your loved As a member of the American Culinary Federation, you can save with special ones and all you’ve worked for discounts on Nationwide® auto insurance. In addition, when you add rewards like Vanishing Deductible®,* you can take $100 off your in life. All from a company that’s deductible for every year of safe driving, for up to $500 in savings. been strong and stable for more than 80 years. Doesn't it feel great to belong? You wouldn't be involved with the American Culinary Federation if you weren't passionate about the culinary arts. We understand that feeling, because we treat customers like members. It's one of the things that makes us a different kind of insurance company. Call 1-866-238-1426 or visit nationwide.com/ACF for a quote today! Nationwide may make a fi nancial contribution to this organization in return for the opportunity to market products and services to its members or customers. Products Underwritten by Nationwide Mutual Insurance Company and A liated Companies, Columbus, OH 43215. Not all Nationwide a liated companies are mutual companies, and not all Nationwide members are insured by a mutual company. Subject to underwriting guidelines, review, and approval. *Vanishing Deductible is an optional feature. Annual credits subject to eligibility requirements. Max. credit: $500. Details and availability vary by state. Products and discounts not available to all persons in all states. Nationwide, the Nationwide N and Eagle design and Vanishing Deductible are service marks of Nationwide Mutual Insurance Company. © 2014 Nationwide Mutual Insurance Company. AFC-0187AO (9/14) PRESIDENt’S Message celebrate success president’s message Celebrate Success By Tom Macrina, CEC, CCA, AAC I want to take a moment to talk about Club president Victor Kindlehart, of the Year, Student Team Championship the great accomplishments of ACF’s CC, did a 10-day stage in South Africa and Baron H. Galand Culinary young chefs. For many years they have working with some of the country’s Knowledge Bowl. A talented group of conquered the culinary industry globally best chefs and learning about the food culinarians battled for the chance to go to and nationally, and continue to do so production of the various regions. nationals at the 2015 regional salons and with great enthusiasm. conferences, and I encourage everyone to I am proud of ACF Culinary Youth support the regional winners as they go This year, Lyn Wells, 2013 ACF Western Team USA. They have been hard at work for gold and culinary excellence during Student Chef of the Year, won a Ment’or preparing for the 2016 Internationale Cook. Craft. Create. BKB competition, and, as a result, will Kochkunst Ausstellung in Erfurt, Germany. be completing a stage at The French And they will demonstrate their skills and I am proud of ACF’s young chefs’ Laundry, Yountville, California. Spyridon talent at the American Culinary Classic in accomplishments and how well they have Giannakoulopoulos—part of the team Orlando, Florida, July 30-Aug. 3, during represented this organization and the from Johnson & Wales University, Cook. Craft. Create. ACF National culinary industry. I am proud that ACF Providence, Rhode Island, that won the Convention & Show, against Youth Team has been able to support them, as well as 2014 ACF Northeast Region Student Canada. This is the first international the great mentors who continue to push Team Championship—just won the competition for the youth team, and I them to take the next step in their careers. Northeast Chaîne des Rôtisseurs Jeunes encourage everyone to cheer them on, whether on social media or in person. I am excited to see where the coming year Chefs Rôtisseur competition. He will takes all our culinarians. Your success is compete in the national competition The Hans Bueschkens Young Chefs ACF’s success. held in Las Vegas in June. In 2014, ACF Challenge semifinal for the Americas will Sincerely, young chef Geoffrey Lanez, CC, won the be held in October in Quito, Ecuador. Our U.S. Chaîne des Rôtisseurs Jeunes Chefs young chefs excel in this competition, and I Rôtisseur competition. am excited to see how the U.S. performs. In 2013, Reilly Meehan, 2012 ACF Student Tom Macrina, CEC, CCA, AAC Young chefs are working hard in school Chef of the Year, won the semifinal for the National President and in their jobs, and, as a result, are Americas held in Las Vegas. American Culinary Federation securing prestigious internships and Product Specialist Manager/Food stages to further their education and I am looking forward to ACF’s national Fanatics™ Chef expertise. Recently, ACF Young Chefs student competitions for Student Chef US Foods, Inc., Philadelphia 4 Sizzle SUMMER 15 ACF Certification is the stamp of approval employers are seeking. “When we have two equally qualified candidates and one of them is certified, certification makes a difference in our decision. We are confident that the certified candidate is a serious culinarian, who is properly trained and has demonstrated skills as measured through the standards of our industry.” –Sherie Valderrama, Senior Director, Sodexo Talent Acquisition Group Recent graduates, become certified. Apply today! Contact ACF’s certification team for more information. [email protected] 800-624-9458 ext. 505 @ACFChefs AMUSE-BOUCHE news & opportunities amuse-bouche News & Opportunities Young Chef Awards Bay, Oregon; ACF Bay Area Chefs Congrats to ACF’s Central/ Association of Oregon. West student winners Student Team, sponsored by Student chefs and cooks from ACF’s Vitamix® Corporation Central and Western regions competed Central for ACF regional awards during the ACF Professional Chefs and 2015 ACF Regional Culinary Salons. Central competitors went head-to-head Culinarians of the Heartland; students at Pulaski Technical College, North from Metropolitan Community Little Rock, Arkansas, March 6-7. College, Omaha, Nebraska. Western region cooks competed at the West College of Southern Nevada, Cheyenne ACF Orange Empire Chefs & Campus, North Las Vegas, Nevada, Professional Cooks Association; March 20-21. students from Orange Coast College, Regional winners of ACF’s Student Costa Mesa, California. Chef of the Year and Student Team Baron H. Galand Culinary Knowledge Bowl, Championship will go on to compete sponsored by American Technical Publishers for their respective national titles at Cook. Craft. Create. ACF National Teams from ACF’s Central and Convention & Show, Orlando, Florida, Western regions competed at July 30-Aug. 3. ChefConnect: Indy, ACF’s Central/ Western regional conference, at the Student Chef of the Year, sponsored by Indianapolis Marriott Downtown, Custom Culinary, Inc. Indianapolis, April 13-14, for the Central regional championships. The winners Diamond Taylor, student, Joliet Junior will compete for the national title at College, Joliet, Illinois; ACF Louis Cook. Craft. Create. ACF National Joliet Chapter. Convention & Show. Western Central Madeline Bauer, chef assistant, Students representing Kendall Oregon Coast Culinary Institute, Coos College, Chicago. 6 Sizzle SUMMER 15 West Young Guns 2015 semifinalists Students representing Lake Eater has announced 50 semifinalist for Washington Institute of Technology, its annual Young Guns award. Criteria Kirkland, Washington. for award nomination are: Under 30, have worked in their field less than five JBFA names Rising Star Chef years, currently employed in the U.S.
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