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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
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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?
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.
Learn how to make veal osso buco milanese with The Culinary Institute of
Michigan’s chef Robb White.
ACFEF apprentice Rachel Bradley on the program’s online portal and her
West Virginia Northern Community College’s Green Initiative paves the way for
school-wide sustainability efforts.
Students gear up for the American Culinary Federation National Convention in
the Lone Star State.
Head to China with chef Matthew David Ona on a journey through the open-air
markets of one of the world’s largest cities.
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.