Sizzle - Spring 2012

president’s message

sizzle The American Culinary Federation Quarterly for Students of Cooking

Choices, Choices and More Choices
By Michael Ty, CEC, AAC

Welcome to the first issue of Sizzle in 2012. The New Year brings another semester of learning as you work toward your goal of becoming a chef or foodservice professional.

With this issue, we are excited to announce two new departments, The Quiz and Last Bite.

interaction is a reality.

Today, one can only guess where these new technologies will lead us, so be sure to absorb all you can and make continuing education a focus in your future. Remaining on the cutting edge is an important component of a chef’s professional life.

In our recent survey of educators, we found that more than 62 percent would like a quiz based on the articles in Sizzle to use in the classroom. We have heard your request and will now feature a comprehensive quiz at the end of each issue.

readers. When presented with several possibilities for new features, more than 30 percent said they would be interested in a section that featured local chefs’ dining picks. We will visit a new city each issue and turn to the locals for their tips on where to dine in several categories. This is sure to be an interesting section that readers can reference before traveling to these locations.

Last Bite comes in
response to you, the
In our spring issue, you
will find timely articles on
a range of topics, including
new and developing
technologies for the
restaurant business, both
in the back of the house
and the front, where
constant learning through
regular customer
Speaking of embracing
technology, we are pleased
to announce that Sizzle
will soon be available as a
free app for Android
smartphones, iPads,
iPhones, iPod Touches
and the Amazon Kindle
Fire. The final date is
forthcoming, but it will be
available before our next
issue. Please help us
continue to spread the
word about Sizzle. It is our

PRESIDENT Michael Ty, CEC, AAC Chef/owner, MT Cuisine LLC Las Vegas 2011-2012 SIZZLE EDITORIAL ADVISORY BOARD Olivier Andreini, CMC Merion Cricket Club Haverford, Pa. JEFFRE Y BRO WN, ED. D., CEC, CCE California State Polytechnic University Pomona, Calif. TODD GRAY Equinox Restaurant Washington, D.C. EMILY HUTSON Renton Technical College Renton, Wash. FAITH JENNETTA, CEPC Technology Center of DuPage Addison, Ill. JASON JONILONIS Sol Casinos Tucson, Ariz. KIT KIEFER, CEC, CCE, AAC The Schwan Food Company Atlanta TRISHA LEBLANC Ruth’s Hospitality Group Indianapolis MICHAEL MATARAZZO Bear Mountain Inn Bear Mountain, N. Y. MILES MCMATH, CEC, CDM St. Jude Children’s Research Hospital Memphis, Tenn. BRUCE OZGA, CEC, CCE, AAC Johnson & Wales University North Miami, Fla. BRIAN PEFFLEY, CEPC, CCE, AAC Lebanon County Career and Technology Center Lebanon, Pa. ANDREAS PROISL, CEPC Isleworth Country Club Windermere, Fla. KRIS TY NELSON, MNM American Culinary Federation St. Augustine, Fla. CANDICE CHILDERS American Culinary Federation St. Augustine, Fla.