10
departments
page 6
page 24
Amuse-Bouche
Director of Communications
One Simple Thing:
Bits & pieces, plus...
Cleaning and Cooking
Patricia A. Carroll
Dear Diary:
Dungeness Crab
Contributing Editors
Suzanne Hall
A Day in the Life of a
Randy Torres, CEC, a chef-
Ethel Hammer
Student Volunteer
Follow Michael Vidal,
a student at Florida
instructor at Oregon Coast
Jody Shee
Culinary Institute, Coos Bay,
Melanie Wolkoff Wachsman
Direct all editorial, advertising
and subscription inquiries to:
American Culinary Federation, Inc.
Ore., demonstrates how
International University
to clean and cook one of
in Miami, as he takes us
the Pacific’s most beloved
180 Center Place Way
crustaceans.
St. Augustine, FL 32095
behind the scenes of the
(800) 624-9458
on the cover
star-studded 2010 South
sizzle@acfchefs.net
page 34
Beach Wine & Food
Andy Bacigalupo presents
Special Section:
For more information about
Festival.
certification and membership,
the modern interpretation
Lessons from a Certified
go to www.acfchefs.org.
of seafood en papillote—
page 10
Executive Chef
Sizzle: The American Culinary
Federation Quarterly for Students
of Cooking (ISSN 1548-1441),
Summer Volume 7, Number 2, is
owned by the American Culinary
Federation, Inc., 180 Center Place
Way, St. Augustine, FL 32095. Send
e-mail address changes to Sizzle
at sizzle@acfchefs.net. All rights
reserved. Reproduction without
written permission of the publisher
is forbidden. All views and opinions
expressed in Sizzle are those of the
authors and do not necessarily reflect
the views and opinions of the officers,
employees, contractors or members
of the American Culinary Federation.
Mahi Mahi Wrapped in
Banana Leaves with Vanilla
Maple Shrimp and a Spicy
Mango Sauce. For the story
and recipe, go to page 10.
features
page 12
A Guide to
Social Networking
Our experts share five tips on
how to shift from personal to
professional and advance your
culinary career using social-
networking sites.
page 16
Top 10 Seafood
Classical V. Modern
Two chefs. Two recipes—a
classical dish and its modern
interpretation. We called on
Andy Bacigalupo, culinary
arts/hospitality management
instructor at The Bay-Arenac
ISD Career Center in Bay
City, Mich., and Arin Kline, a
high school senior, to present
seafood en papillote two ways.
page 20
Jobs of Tomorrow:
A Career to Make
Your Heart Race
Theme-park chefs display
their creativity for millions
of guests from around the
world every day. Here,
Wilfred Beriau, CEC, CCE,
AAC, department chair and
professor of culinary arts at
Southern Maine Community
College, South Portland,
Maine, reflects on the end of
the school year.
page 38
The Interview:
Anita Jaisinghani
After abandoning her career
as a microbiologist, Anita
Jaisinghani set out to do
things her way, opening
Indika, voted Houston’s Best
Indian Restaurant for eight
of the last nine years by
Houston Press.
Menu Trends
chefs at some of the leading
From sustainable and
underutilized types to unique
pairings, seafood is making
a splash on menus. Discover
vacation destinations in the
U.S. share the skills you’ll
need to succeed.
