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Summer2016exploreCaliforniacuisineDiscoverCentral TexasBarbecue Brisketcorporate trainingchefs enjoy awork-life balance
sizzleThe American Culinary FederationQuarterly for Students of CookingPublisherAmerican Culinary Federation, Inc.features18Environmental responsibility extends to arestaurant’s water and energy conservation. Learnhelpful measures that also save money.Editor-in-ChiefJody SheeSenior EditorKay Orde24Direct all editorial, advertisingand subscription inquiries to:American Culinary Federation, Inc.180 Center Place WaySt. Augustine, FL 32095(800) 624-9458sizzlemagazine@acfchefs.netSubscribe to Sizzle:www.acfchefs.org/sizzleFor information about ACFcertification and membership,go to www.acfchefs.org.30 home fooddelivery chefTrain Others for Success182430departments4President’s MessageACF president Thomas Macrina, CEC, CCA, AAC, sees a bright culinary future.6Amuse-BoucheStudent news, opportunities and more.Slice of LifeAnica Hosticka walks us through a memorable day in her apprenticeship program atthe University of Notre Dame, Notre Dame, Indiana.@acfchefs12Sizzle: The American Culinary Federation Quarterlyfor Students of Cooking (ISSN 1548-1441),Summer Volume 13, Number 2, is owned by theAmerican Culinary Federation, Inc., 180 CenterPlace Way, St. Augustine, FL 32095. Send emailaddress changes to Sizzle at sizzlemagazine@acfchefs.net. All rights reserved. Reproductionwithout written permission of the publisher isforbidden. All views and opinions expressedin Sizzle are those of the authors and do notnecessarily reflect the views and opinions of theofficers, employees, contractors or members of theAmerican Culinary Federation. root vegetablesSouthern CuisineLearn why some industry veterans lovethe job of corporate training chef, wherethey work on restaurant openings andthen move on to the next project.10facebook.com/ACFChefs sustainable foodThe popular regional fare leaves room for localinterpretations for an eclectic cross-section of eateries andconsumer preferences.Graphic DesignerDavid RistauContributing EditorsRob BenesSuzanne HallEthel HammerAmelia LevinNExtissueConsider the EnvironmentClassical V. ModernThomas Meyer and Nate Marsh of Kendall College, Chicago, demonstrate two waysof making Central Texas barbecue brisket and sides.36By DegreesLearn how to make sweetbreads Grenoble from Michael Moench, CEC.38American Regional FlavorsExplore the influences of California cuisine and how consumer preferences affectthe hospitality industry.42The InterviewNashville, Tennessee, chef Jeremy Barlow describes how he defines, promotes andpractices sustainability in his two restaurants.46The QuizRead this issue? Now test your knowledge.47Industry ProfileCatherine Proper, CEC, product development cheffor SUPERVALU and president of the Research ChefsAssociation, shares the best parts of her job and offersadvice to students.2Cover: Roasted beetand apples, turnip,pistachio and curryoil at Saltyard, Atlanta.Photo by Kenan HillCourtesy of SaltyardSizzle SUmmer 16
Here’s to you forloving what you do.Nationwide salutes your commitment andpassion for being an ACF member.At Nationwide, we’re passionate aboutmaking a difference, too. It’s just oneway we prove that we’re more thana business. Another way is helpingour members save money ontheir car insurance.Learn more about our partnershipand special discounts.nationwide.com/ACFNationwide Insurance has made a financial 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 Affiliated Companies. Home Office: Columbus, OH 43215. Subject to underwriting guidelines, review,and approval. Products and discounts not available to all persons in all states. Nationwide and the Nationwide N and Eagle are service marks of Nationwide MutualInsurance Company. 2015 Nationwide AFR-0251AO (06/15) Local Agent 1-866-688-9144
president’s message the future is brightpresident’smessageThe Future is BrightBy Tom Macrina, CEC, CCA, AACHello, students,Summer is finally here.Congratulations to the manygraduating culinary students and tothose who have decided to followtheir dream and enroll in culinaryschool in the fall. The future is brightfor young culinarians. The industryhas never been as diverse as it is now,and you really can do anything youwant. Many young chefs strike outand travel domestically and abroadto stage and expand their skills andpalates. Some are touched withthe entrepreneurial spirit and pourthemselves into a culinary startup.This month, we feature corporatetraining chefs in Jobs of Tomorrowon page 30. Do you love to workon different projects every day?Would you thrive under the pressureof successfully opening a newrestaurant? Corporate training mightbe a great career for you. Learn aboutthe career path of training chefs andthe job’s rewarding, challengingfuture in the culinary industry.4Catherine Proper, CEC, combinedher passion for cooking, foodscience, nutrition and business intoa product-development and qualityassurance career. Read more abouther livelihood in the Industry Profileon page 47 and discover what kind ofeducation and experience it takes tobe an R&D chef.Young chefs are passionate aboutcompetitions. At least four ACFmembers are competing to representthe United States in the Jeunes ChefsRôtisseurs Competition 2016. Thewinner will receive an all-expensespaid trip to the World Finals inManchester, England, in September.Students will be well-represented atCook. Craft. Create. July 15-19 inPhoenix. A talented group of chefsand culinary teams will compete fornational titles for Student Chef of theYear, Student Team Championshipand Baron H. Galand CulinaryKnowledge Bowl. Be sure to supportthese competitors as they go for goldand culinary excellence.Enjoy your summer and rememberthat every day presents anotherlearning opportunity. If you areapprenticing, working in a kitchenor finishing an externship, make sureyou take it all in. Listen, ask a lotof questions and stay in touch witheveryone you meet. I continue toadmire and be inspired by you. Keepup the great work. You make ourindustry proud. Sincerely,Tom Macrina, CEC, CCA, AACNational PresidentAmerican Culinary FederationProduct Specialist Manager/FoodFanatics ChefUS Foods, Inc., PhiladelphiaFind us at:@acfchefsACF ChefsAmerican Culinary FederationWeAreChefs.comSizzle SUmmer 16
SharpenSharpen youryour savingssavingsThe right gear. The right prices.The right gear. The right prices.80%OFF!80%OFF!Save money on your establishment and back to schoolSave money on your establishment and back to schoolsupply needs with the ACF Members Advantage Program.supply needs with the ACF Members Advantage Program.MEMBERS SAVE 47%MEMBERS47%Wilson Jones BasicSAVERound-RingView BinderWilson Jones View BinderMemberPrice: Basic 1.85Round-Ring Item # 493403Member Price: 1.85 Item # 493403STORE PURCHASING CARDSTOREPURCHASINGCARDSPCACCOUNT# 80122535822SPC ACCOUNT # 80122535822MEMBERS SAVE 15%MEMBERSSAVE15%Verbatim Store 'n' Go USB FlashDrive, 4GBVerbatim Store 11.09'n' Go USB #FlashDrive, 4GBMember Price: Item913036Member Price: 11.09 Item # 913036MEMBERS SAVE 34%MEMBERS34%Office Depot BrandSAVEWireboundNotebook, 6 pk.OfficeDepot Notebook, 6 pk.MemberPrice:Brand 5.01Wirebound Item # 834270Member Price: 5.01 Item # org/acf.htmlBLACK & WHITE COPIES 2.5 COLOR COPIES 22 BLACK & WHITE COPIES 2.5 BINDING, FOLDING, CUTTING 35% off retailCOLOR22 using self service copiers)(YoumustCOPIESpre-pay whenBINDING, FOLDING, CUTTING 35% off retail(You must pre-pay when using self service copiers)OFFICE DEPOT/OFFICEMAX ASSOCIATE INSTRUCTIONS1. Begin sale transaction as normal. Self service copy transactions must be paid for at the register.OFFICE DEPOT/OFFICEMAX ASSOCIATE INSTRUCTIONS2. Press “Total” and then select “Charge” or, “F1” SPC Account’(touch screen only).1. Begin sale transaction as normal. Self service copy transactions must be paid for at the register.3. Enter SPC# and wait for register to re-price.2. Press “Total” and then select “Charge” or, “F1” SPC Account’(touch screen only).4. Purchases made using the card do not qualify for Worklife Rewards3. Enter SPC# and wait for register to re-price.4. Purchases made usingfor WorklifeR et aithen cardt hi sdoc notardqualifyto s aveo n f uRewardst u re pu rcha s e sR et ai n t hi s c ard to s ave o n f u t u re pu rcha s e sMEMBERS SAVE 21%MEMBERSSAVEBallpoint21%Zebra Z-Grip RetractablePens, 12 pk.Zebra Z-Grip RetractableBallpointMemberPrice: 5.10 Item #288517Pens, 12 pk.Member Price: 5.10 Item # 288517FREEFREELamination of Your Discount CardLaminationof YourDiscount CardCouponCode:82677141Valid in store only. Must present this original coupon to cashierCouponCode:82677141at time of purchase.Valid in store only. Must present this original coupon to cashierat time of purchase.Save on these products and thousands more! Visit www.acfchefs.org/membership.Save on these products and thousands more! Visit www.acfchefs.org/membership.Own a business? Enroll your business in a direct billing account today. Call 855.337.6811 ext. 12897Own a business? Enroll your business in a direct billing account today. Call 855.337.6811 ext. 12897
amuse-bouche news & opportunitiesamuse-boucheNews & OpportunitiesFinal Two RegionalCulinary Salons HonorTop TalentACF hosted the final two of fourculinary salons to find top studentchef talent for its national competitionto be held in Phoenix in July. For achance to compete for the nationalaward in ACF’s Student Chef of theYear and Student Team Championship,Northeast region students competedat Pennsylvania School of CulinaryArts, Lancaster, Feb. 20-21, and Centralregion students faced off at CulinaryInstitute of St. Louis at Hickey College,St. Louis, March 12-13.ACF Student Chef of the Year,sponsored by Custom Culinary The Northeast Region Student Chefof the Year award went to DeniseAguayo (pictured top left), studentand lab assistant at The CulinaryInstitute of New York at MonroeCollege, New Rochelle. At thecompetition, Aguayo received a goldmedal for her dish: roasted stuffedchicken breast with chorizo stuffingand tomatillo sauce, braised chickenand pinto bean flauta, avocado creamand finger lime, leg steamed adobadawith mole sauce, picadillo of butternut6squash and wilted winter greens(pictured top left).“What it means for me to be namedthe Northeast region champion isindescribable,” Aguayo says. “It’s niceknowing that I will get a chance tocompete for the national title in Phoenix.”She is pursuing a bachelor’s degreein hospitality management, havingwon a full scholarship to MonroeCollege through a student competitionwith Careers through Culinary ArtsProgram (C-CAP). As a memberof Monroe College’s junior culinarycompetition team, she has won gold,silver and bronze medals across threeACF-sanctioned competitions. Aftergraduation, she wants to work towardearning ACF certifications. She is amember of ACF Long Island Chapter.Shayne McCrady (pictured bottom left),saute cook/line cook at The Gatesworthat One McKnight Place, St. Louis, wasnamed ACF’s Central Region StudentChef of the Year March 12. He receiveda silver medal for his dish: pan-searedchicken breast, chicken reduction,potato “bar,” glace carrots, pickled beets,sauteed mushrooms and broccoli threeways (pictured bottom left).Sizzle SUmmer 16
“To be named the region champion issuch an honor,” McCrady says. “All myhard work and time in the kitchen haspaid off. None of this would be possiblewithout my coaches, friends and familygiving me their advice and support.”From Maplewood, Missouri,McCrady graduated with associatedegrees in culinary arts in 2014 andin baking and pastry arts in 2015from St. Louis Community College(STLCC)—Forest Park, St. Louis.He began studying culinary arts asa junior at North Technical HighSchool, Florissant, Missouri, and wonsilver medals at three competitionsduring high school. As a member ofthe Cuisine Club at STLCC-ForestPark, he was the treasurer in 2014 andpresident in 2015. He plans to worktoward earning ACF certifications andcontinue to compete. He is a memberof Chefs de Cuisine Association of St.Louis Inc.Student Team Championship,sponsored by VitamixThe ACF Long Island Chapter studentteam from The Culinary Instituteof New York at Monroe Collegeclaimed victory for the Northeastregion and received a gold medal.Students (pictured left, left to right)are Nicholas Giambrone, ErikaHernandez, Yudelka Torres (captain),Dejanee Archbold and HipolitoTorres. The team was coached byFrank Costantino, CEC, CCE, CCA,AAC, dean of the School of HospitalityManagement and Culinary Arts, andEric Pellizzari, CEC, CCE, culinaryand pastry instructor.The team’s winning menu was panseared farmed striped bass, shavedfennel and arugula salad, poulet sauteSaint-Lambert, and coconut and milkchocolate mousse entremets.“We are extremely excited and honoredto represent the Northeast at thenational competition,” says Costantino.“There are such accomplished teamsin our state and region, and to havewon the championship is testament tohow hard our students worked, theirsacrifices and the wonderful support ofour institution.”In the Central Region, studentsrepresenting ACF Greater Kansas CityChefs Association who attend JohnsonCounty Community College ( JCCC),Overland Park, Kansas, competed andwon the competition, and received agold medal.Student competitors (pictured,right, left to right) are Ashley Hunt(alternate), Heather Goodenow,Felipe Padilla, Gabrielle Edrosa andRocio Ramos (captain). The team wascoached by Felix Sturmer and EdwardAdel, CEC, both culinary instructorsat JCCC.“This win is a huge success for ourteam and opens the door to higherlevel competitions as well as nationalrecognition of the team’s culinary skillsand of the JCCC culinary program,” saysSturmer. “Becoming regional championswww.acfchefs.org www.sizzle-digita l.com7
amuse-bouche news & opportunitiesprovides greater opportunities forthe team members to expand theircapabilities and levels of experience.”Baron H. Galand CulinaryKnowledge Bowl Sponsored byAmerican Technical Publishersand VitamixBoth a Northeast and a Southeaststudent culinary team came outchampions at the combined regionalChefConnect: Atlanta held at the HyattRegency Atlanta, March 13-15.Northeast: ACF Eastern Long IslandChefs Chapter, Riverhead, New York,won the Northeast Region Baron H.Galand Culinary Knowledge Bowl. Teammembers (top, left to right) are LeoFigueredo (captain), Ann Marie Trksak,Danni Benincasa, Shannon Adams andcoach Andrea Glick, assistant professor/chef-instructor, Suffolk CountyCommunity College, Riverhead.Southeast: ACF Middle TennesseeChapter, La Vergne, Tennessee, wonthe Southeast Region award. Winningteam members (second from top, leftto right) are Anthony Mandriota,CEC, culinary director and actingdean, The Art Institute of Tennessee—Nashville, and ACF Middle TennesseeChapter team members Fred Kennel,Terry Connors, Seth Connell, RomanConway (captain) and coach LisaRamsey, CEC, CEPC, instructor, TheArt Institute of Tennessee—Nashville.Both a Western and a Central studentculinary team were winners at thecombined regional ChefConnect:Hawaii held at Waikoloa BeachMarriott Resort & Spa, WaikoloaBeach, Hawaii, April 3-5.8Central: Students representing KendallCollege, Chicago, won the CentralRegion Baron H. Galand CulinaryKnowledge Bowl. Team members(second from bottom, left to right) arecoach Dina Altieri, CEC, CCE, dean,Kendall College School of CulinaryArts, Nikhil Bendre, Freja Hagemann,Nelia Salvi (captain) and Judith Gobey.Western: Students from Utah ValleyUniversity Culinary Arts Institute,Orem, were champions for the Westernregion. Winning team members(bottom, left to right) are head coachJohn Thomas, CEC, CCE, assistantprofessor, Utah Valley UniversityCulinary Arts Institute, Alissa Clarkson,Colleen Webb (captain), Julia Green,Emily Williams and assistant coachMeghan Roddy, CEPC, assistantprofessor, Utah Valley UniversityCulinary Arts Institute.Each of the winning teams will competefor the national title at Cook. Craft.Create. National Convention & Show,July 15-19, in PhoenixAttend ThisThe Farm to Table Experience (F2Te) inNew Orleans, August 18-20, is open tochefs, students, consumers, mixologists,policymakers, urban farmers, grocersand nutritionists, to name a few.New Orleans, known as a fooddestination, is the host city for thisevent that will explore the cultivation,distribution and consumption of foodand drink sourced locally throughexperiential learning. It is designed tocelebrate and educate on the region’sflavors and ingredients through tastings,interactive gardening and cookingSizzle SUmmer 16
demonstrations, hands-on workshops,educational sessions, social events andmore. To learn more, visit here.Read ThisCulinology : The Intersection of CulinaryArts and Food Science ( John Wiley &Sons Inc., 2017), by the Research ChefsAssociation, is a comprehensive look atthe world of food science and the deepscientific underpinnings of everydayfoods. In 418 pages and 19 chapters,the book discusses the business ofnew-product development and the roleof the culinology professional. Afterhighlighting the principles of foodscience, it focuses on such items asred meats, poultry, seafood, vegetablesand dairy food. Additionally, it coversfood fermentation, food additives, foodsafety and spoilage, shelf-life extension,food packaging and developingnutritious food products.How to Bake More Bread (Red SealBooks, 2016), by Michael Kalanty, isthe second in the How to Bake Breadseries and deals exclusively with wildyeast starter cultures. Master the classicFrench sourdough pain au levain withstep-by-step instructions and 24 fullcolor pages of techniques. Build on theseskills to make hearth breads like applewalnut farmhouse, classic sourdough,grits and goat cheese and ancient grainhearth loaves. A 5 shipping rebate isavailable for eligible students. ContactRedSealBooks@aol.com for details. WeAreChefsRead, follow and share at WeAreChefs.com
slice of lifeslice of life anica hostickaAnica Hostickaage18educationAttended Technology Center of DuPage Culinary, Pastry Arts andHospitality Management program in Addison, Illinois, during my juniorand senior years of high school. Member of the ProStart culinarycompetition team winning the state competition and placing 10th atnationals during my senior year. Now, continuing my education at an American Culinary FederationEducation Foundation (ACFEF) Apprenticeship Program at the University of Notre Dame, NotreDame, Indiana, expecting to graduate summer 2018.why I chose the apprenticeship programI’m able to learn in the workplace, not just in a classroom, and practice skills repetitivelyin five different kitchens and work environments. This provides many opportunities toexpand my knowledge and skills.workMy apprenticeship is a three-year program with 6,000 hours working through10 categories in five kitchens at the University of Notre Dame. The programalso includes weekly logbook entries, meetings and part-time classattendance at Ivy Tech Community College in South Bend, Indiana, allleading to my associate degree in culinary arts, becoming certified as a souschef and receiving my journeyman card.most interesting lessonSpeed is important, but making food of quality and consistency while cookingfrom the heart will always be far greater than simply getting the job done fast.career plansTravel and work in Italy and continue to grow my culinary and baking-andpastry knowledge.10Sizzle SUmmer 16
breakfast plate garnish. With ablowtorch, I lightly caramelize a layerof sugar on top of the slices, thenfinish them with a small piece offresh rosemary.7:15 a.m.I mise en place for my eggs Benedictbetween orders. Yesterday, oneof the sous chefs and I discussedthe ingredients that make the dishunhealthy an
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