sizzle - Summer 2010

This issue, we launch Sizzle in its new digital format. It is our hope that this venue will allow many more students to have access to our publication. There is a wealth of information in each issue, from step-by-step culinary demonstrations to in-depth articles about issues pertaining to students. Many schools have ordered subscriptions, but now Sizzle is available as a complimentary resource from ACF to students across the U.S. Instructors at ACFEF-accredited programs will receive an e-mail announcing each new issue for them to share with students. All others can access the magazine by visiting www.acfchefs.org.

A NEW FORMAT, A GREATER AUDIENCE

Sizzle, now free for all culinarians, makes its digital premiere. NOTES FROM OUR PRESIDENT

The American Culinary Federation Quarterly for Students of Cooking

National convention Our national convention is just around the corner, and I hope to see you in Anaheim, Calif., Aug. 2-5. There are many educational opportunities designed for students and educators. Don’t miss the chance to network with accomplished chefs from across the country. You can find convention highlights on page 32.

As you become familiar with the
new format, take a moment to use
the following digital features:
• Access Sizzle on your PC, Mac
or iPhone
• Browse the magazine quickly
with links on the cover and table
of contents
• Download stories, recipes and
interviews to your computer
• Search current and archived issues
• Bookmark your favorite stories
• E-mail stories to friends and share
on social-networking sites
I realize that attending the event
may be costly, but look at it as an
investment in your future, as you
never know what opportunities
will arise because of your new
connections. Any ACF member who
signs up for a full registration and
stays at the Anaheim Marriott will
be eligible to receive a leather-style
computer bag.

Applicants must be at least 18 years old and an ACF member in good standing since Dec. 31, 2009. To enter, submit a photo and an essay (no more than 500 words) describing how shadowing me during the 2010 ACF National Convention will help you attain your goal of being a culinary leader in the future. You will also need to submit a letter of endorsement from your program’s department chair. Five finalists will be selected for a conference call interview with me. The winner will be announced June 21.

Continued on page 6

I hope you will enjoy this new format and share this resource with your friends. We encourage you to provide feedback in regards to this method of delivery and Sizzle’s content. Please send your thoughts to sizzle@acfchefs.net.

Be Like “Mike” contest I am proud to announce the first-ever Be Like “Mike” contest, which offers a first-, second- or third-year full-time culinary student, enrolled in a degree-granting culinary program at a university or college, or an apprentice in an ACFEF Apprenticeship Program, the chance to win an all-expense-paid trip to the national convention to shadow me. Airfare, accommodations and full registration will be provided complimentary.

Be Like
“”
Mike
Contest
enter and you could
in anaheim, Calif., to shadow

win a trip to
the 2010 aCF nationaL Convention
aCF nationaL
president MiChaeL ty, CeC, aaC.

Submit an essay describing why you aspire to be a culinary leader and how shadowing ACF National President Michael Ty, CEC, AAC, d uring the 2010 ACF National Convention will help you reach your goal. Fivefinalistswillbeselectedforaconferencecall interviewwithChefTy;onewinnerwillbenamed. Winner will be announced June 21. Winner will attend the 2010 ACF National Convention, August 2-5, in Anaheim, Calif., and will shadow Chef Ty. Airfare, accommodations and full registration will be provided.

Contest Guidelines

Be Like “Mike” contest
• Must be an original work prepared by the
culinary student or apprentice.
essay RequiRements

• No more than 500 words, in English.

• Typed, no smaller than 12pt font.

• No bold or underline. Do not use charts, tables or graphs.

• All essays—completed, signed and accompanied by
the necessary documents—must be postmarked by
May 28, 2010, and mailed to:
•StudentmustbeavailableJuly31-Aug. 6,2010,to attend2010ACFNationalConventioninAnaheim, Calif.Guestsarenotallowedtoaccompanythewinner. •AllsubmissionsbecomethepropertyofACF.

Attn: Patricia Carroll, Communications American Culinary Federation

180 Center Place Way, St. Augustine, FL 32095

• ACF reserves the right to contact faculty or administrators at any entrant’s school or apprenticeship program to confirm enrollment and verifyendorsement.Intheeventthatenrollmentor endorsementlettercannotbeconfirmed,entrantwill be disqualified from the contest.

• Must be an ACF member in good standing since Dec. 31, 2009, and be at least 18 years old.

• Must be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary programatauniversityorcollege,oranapprenticein anACFEFApprenticeshipProgram.

• Entrants agree, by signing a release waiver, to allow ACF to post their essays on www.acfchefs.com and use their names and essays in promotional materials for publicity purposes. ACF will give appropriate attribution. Compensation will not be provided.

• Application must be completed and signed.

• Submit a color photo in the appropriate chef apparel and toque in 300 dpi resolution.

•Signedletterofendorsementfromthestudent’s departmentchairand/orschool/apprenticeship directoronletterheadmustaccompanythe application and essay.

• Failure to follow the contest guidelines and essay requirements may lead to disqualification from the contest.

PRESIDENT Michael Ty, CEC, AAC Executive Chef MT Cuisine LLC Las Vegas

2009 – 2010 SIZZLE EDITORIAL BOARD Wilfred R. Beriau, CEC, CCE, AAC Southern Maine Community College South Portland, Maine Victor Gielisse, CMC, CHE, AAC The Culinary Institute of America Hyde Park, N. Y. Lindsay R. Hancock Leprino Foods Company Denver Susan S. Hendee, Ph.D., CCE The International Culinary School at The Art Institute of Washington Arlington, Va. JohnMichael F. Lynch Cherokee Town & Country Club Atlanta Paul McVety Johnson & Wales University Providence, R.I. Wendi A. Mentink, CEC Bidwell Street Bistro Folsom, Calif. David Meyers David Meyers Associates, Ltd. Hoffman Estates, Ill. Jeffrey M. Santicola Career Education Corporation Hoffman Estates, Ill. Russell H. Scott, CMC, WGMC Isleworth Golf and Country Club Windermere, Fla. Dean A. Thomas, CEC, CCE South Coast Winery Temecula, Calif. Rebecca S. Woehrle, CWPC Sullivan University Louisville, Ky. Kristy Begley, MNM American Culinary Federation St. Augustine, Fla. Candice Childers American Culinary Federation St. Augustine, Fla.