sizzle The American Culinary Federation Quarterly for Students of Cooking
Publisher
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American Culinary Federation, Inc.
Editor-in-Chief
Leah Spellman Craig
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Senior Editor
Kay Orde
Graphic Designer
Bryan Hunt
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Director of Communications
Patricia A. Carroll
Contributing Editors
Suzanne Hall
Ethel Hammer
Jody Shee
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Direct all editorial, advertising
and subscription inquiries to:
American Culinary Federation, Inc.
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
sizzlemagazine@acfchefs.net
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Sizzle: The American Culinary Federation Quarterly
for Students of Cooking (ISSN 1548-1441),
Summer Volume 9, Number 2, is owned by the
American Culinary Federation, Inc., 180 Center
Place Way, St. Augustine, FL 32095. Send email
address changes to sizzlemagazine@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.
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features
What Makes a Leader?
The days of fearing the chef may be over, but
culinary leadership is as important as ever.
•;working;a cooking
school;ins
NEXT
ISSUE
•;managing;your;money
•;trends;in;pub;cuisine
Easy as Pie
From sweet to savory, large to handheld, pies in all
shapes and sizes are becoming menu mainstays.
All Aboard!
The work is strenuous, the quarters close, but for many chefs who love water
and traveling, working on a yacht is a dream job. Find out if it’s right for you.
departments 26 32
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President’s Message
ACF president Michael Ty on his culinary philosophy and customer service.
Amuse-Bouche
Student news & opportunities
Slice of Life
Melanie Dunbar takes us behind the scenes at Mc Cormick & Company.
Classical V. Modern
Justin Johnson and Ashley Oberst demonstrate salmon a la nage, two ways.
Learn about this classical dish and then try it for yourself.
By Degrees
Looking for the perfect summer dessert? Casey Shiller shows us how to make an
upside-down root beer float.
Grill
Zachary Brace and Drew Davis on what it’s like working at Keystone Resort as
Colorado Mountain College Culinary Institute apprentices.
Taste Test
Tim Grable explores what it takes to be an exceptional culinary educator.
Events
The 2012 ACF National Convention heads to Orlando, Fla.
International Flavors
Ana Machado shares highlights from her recent journey to one of the most
gastronomically rich countries in the world: Spain.
The Interview
Faz Poursohi reflects on his childhood in Iran, his early days in the U.S.
and Americans’ changing attitudes toward food.
The Quiz
Read this issue? Now test your knowledge.
Last Bite
San Francisco’s best chefs offer local dining picks.