Suzanne Hall
Ethel Hammer
Karen Weisberg
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The American Culinary Federation
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Sizzle: The American Culinary Federation Quarterly
for Students of Cooking (ISSN 1548-1441),
Summer Volume 8, Number 2, is owned by the
American Culinary Federation, Inc., 180 Center
Place Way, St. Augustine, FL 32095. Send e-mail
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features
Cookin’ to Compete
Win or lose, culinary competitions provide
experience you can’t learn in the classroom.
Let’s Do Brunch
From tried-and-true to smorgasbord, brunch is a growing all-day phenomenon.
Room to Grow
Hotel chefs enjoy regular hours, great benefits and educational opportunities.
What’s not to love?
departments
Amuse-Bouche
Bits & pieces, plus…
Slice of Life
Lindsay Swinson describes a day in her life as a cheesemonger extern in Dallas.
Classical V. Modern
Student Michael Wright demonstrates vichyssoise, while Nashville’s Elaine
Taubin adds a modern touch to this classic warm-weather soup.
By Degrees
Learn how to make veal osso buco milanese with The Culinary Institute of
Michigan’s chef Robb White.
Grill
ACFEF apprentice Rachel Bradley on the program’s online portal and her
apprenticeship journey.
Taste Test
West Virginia Northern Community College’s Green Initiative paves the way for
school-wide sustainability efforts.
Events
Students gear up for the American Culinary Federation National Convention in
the Lone Star State.
International Flavors
Head to China with chef Matthew David Ona on a journey through the open-air
markets of one of the world’s largest cities.
The Interview
There’s nothing conventional about Chicago’s hip LOKaL restaurant or its
owners Gosia Pieniazek and Artur Wnorowski.
on the cover: Café Patachou’s Omelette of the Day is a
popular brunch pick among guests at the Indianapolis
restaurant. Photo courtesy of Café Patachou.
