sizzle - Summer 2010

e v n

Fore word by TOM COLICCHIO, Chef/O wner of Craft Restaurants LOVE WHAT YOU DO BUILDING A CAREER IN THE CULINARY INDUSTRY DOROTHY HAMILTON FOUNDER OF THE FRENCH CULINARY INSTI TU TE with Lisa Cornelio and Christopher Papagni, PhD

Love What You Do:
Building a Career in
the Culinary Industry
(iUniverse Inc., 2009) by
Dorothy Hamilton
Students facing graduation anxiety
and high-school graduates considering
a career in culinary arts will enjoy
Love What You Do: Building a
Career in the Culinary Industry
(iUniverse Inc., 2009), $12.95, by
Dorothy Hamilton, founder of The
French Culinary Institute, New York.
Hamilton profiles real people aspiring
to be in the culinary-arts industry,
as well as top chefs. The book also
offers readers a self-inventory that
uncovers goals, passions, strengths
and weaknesses; tips on job searching;
practical steps to beginning a culinary
career and selecting a school; salaries/
budget information; and what to
expect the first year on the job.
The nearly 200-page book includes
a foreword by Tom Colicchio, chef/
owner of Craft Restaurants.

Sullivan University offers new
beverage-management degree

Sullivan University’s National Center
for Hospitality Studies, Louisville,
Ky., recently launched an associate
of science degree in beverage management. Courses are
administered online, and the curriculum can be completed in as
little as 18 months. The program is directed by Albert Schmid,
CEC, CCE, CCA, author of The Hospitality Manager’s Guide
to Wines, Beers and Spirits (Prentice Hall, 2003) and The
Kentucky Bourbon Cookbook (University of Kentucky Press,
2010). Students will study production, marketing, alcohol safety,
food-and-beverage pairing, mixology, purchasing and storage, and
will learn how to write a business plan for a bar or restaurant. For
more information, visit www.sullivan.edu.

Tell us your summer plans

School will soon be out, and Sizzle
wants to know what culinary
activities you will be up to this
summer. E-mail one to two
sentences to sizzle@acfchefs.net
about what you did/learned over
the summer, by July 19, and we’ll
include it in our fall issue (online in September).

Please include “summer activities” in the subject line. Now, turn to page 34 to read “School’s Out,” by Wilfred Beriau, CEC, CCE, AAC.

Many students dream of one day opening a cafe or restaurant. In The Modern Café (John Wiley & Sons, Inc., 2010), Francisco Migoya, an assistant professor at The Culinary Institute of America, Hyde Park, N. Y., who teaches the school’s café operations class, offers a professional guide to every aspect of the launch and management of a modern, upscale cafe. The 550-plus-page book includes nearly 250 recipes, 150 sub-recipes and more than 100 photographs. Migoya explains the five components of a cafe—the bakery, pastry shop, savory kitchen, beverages and retail shelf. The book also addresses the business aspect of running a cafe, from food production costs to human resources, and from recipe/menu development to décor.

And I quote

The Modern Café (John Wiley & Sons, Inc., 2010) by Francisco Migoya

“What’s tempting America’s sweet tooth these days? A recent survey of chefs by the market research company Packaged Facts and the Culinary Development Center found that nostalgia is big — whoopie pies are making a comeback — but consumers also want something a bit adventurous, like desserts made with olive oil or salty sweets that incorporate bacon, sea salt or savory herbs.”