SPRING 2015 THEsizzle AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING the benefits of pop-ups nontraditional fish menu trend Q&A with Indianapolis chef Neal Brown sizzle The American Culinary Federation features NEXT Quarterly for Students of Cooking 20 Pop-up Restaurants Publisher IssUE American Culinary Federation, Inc. Benefit Everyone • Culinary crowdfunding campaigns Editor-in-Chief Unconventional dining events give chefs the • Pickling Jessica Ward opportunity to build a reputation. • Recipe testing as a career Senior Editor 26 Nontraditional Fish Trend Kay Orde Chefs are raising awareness of underutilized seafood Graphic Designer and putting it on the menu. David Ristau Contributing Editors 32 Consider a Career as Rob Benes a Cake Decorator Suzanne Hall Ethel Hammer Cake decorating is more than Jody Shee just a hobby for pastry chefs with 20 26 32 Direct all editorial, advertising imagination and artistic talent. and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 [email protected] departments Subscribe to Sizzle: 4 President’s Message www.acfchefs.org/sizzle ACF president Thomas Macrina, CEC, CCA, AAC, challenges young chefs to seize For information about ACF new leadership opportunities available within ACF. certification and membership, go to www.acfchefs.org. 6 Amuse-Bouche Student news, opportunities and more. 12 Slice of Life Paola Schwartz walks us through a busy day of her internship at The Sunflower Café in facebook.com/ACFChefs @acfchefs Nashville, Tennessee. 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Dawn Viola and Robert Aristondo from Le Cordon Bleu College of Culinary Arts in for Students of Cooking (ISSN 1548-1441), Spring Volume 12, Number 1, is owned by the American Orlando, Florida, prepare Coquilles St. Jacques au Gratin two ways. Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095. Send email address changes 38 By Degrees to Sizzle at [email protected]. All rights reserved. Reproduction without written permission Justin Hoffman from Broadmoor Technical Center, Overland, Kansas, breaks down of the publisher is forbidden. All views and opinions the techniques for fast-packed sweet pickling. expressed in Sizzle are those of the authors and do not necessarily reflect the views and opinions of 40 International Flavors the officers, employees, contractors or members of the American Culinary Federation. Sisavath Keovilay, chef instructor, Keiser University, Sarasota, Florida, shares his experiences growing up with Vietnamese cuisine. 44 The Interview Learn how Indianapolis chef Neal Brown went from opening the city's first innovative fine-dining restaurant to launching a pizza empire. 48 The Quiz Candy Cake Read this issue? Now test your knowledge. by Tressa Wiles, director of all things 49 Last Bite baked and fried Indianapolis local food scene is growing. at Bayou Bakery, Discover Indy dining from its chefs. Arlington, Virginia. Photo by Russ Evans Photography. 2 Sizzle SPRING 15 WE MAKE IT EASY TO PROTECT ALL YOUR DEVICES WITH FLEXIBLE PROTECTION PLANS. Protect Your Bubble Iconography Protect Your Bubble Iconography ProtectProtect Your Your Bubble Bubble Iconography Iconography Protect Your Bubble style for icons is simple and clean. The keyline thickness should always appear consistent. Below are some examples Protect Your Bubble style for icons is simple and clean. 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Google Hangout events to Twitter chats If you are already a member, email [email protected] with your A new year is here, and the American and a Young Chefs lounge at regional Culinary Federation is always looking for questions on how to get involved. If conferences and the national convention, you are not an ACF member, please fill ways it can help culinary students and we want to make sure you have the out a membership form found on the young chefs grow and network with peers American Culinary Federation website at opportunity to meet and learn from your www.acfchefs.org/Membership. and the culinary industry. This is why we peers and the culinary industry. are working on developing a Young Chefs Look at the Worldchefs Young Chefs Club for ACF. 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