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Publisher
American Culinary Federation, Inc.
Editor-in-Chief
Jody Shee
Senior Editor
Kay Orde
Associate Editor
Jessica Ward
Graphic Designer
David Ristau
Director of Communications
Patricia A. Carroll
Contributing Editors
Rob Benes
Suzanne Hall
Ethel Hammer
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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www.acfchefs.org/sizzle
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go to www.acfchefs.org.
Sizzle: The American Culinary Federation Quarterly
for Students of Cooking (ISSN 1548-1441), Summer
Volume 11, Number 2, is owned by the American
Culinary Federation, Inc., 180 Center Place Way, St.
Augustine, FL 32095. Send email address changes
to Sizzle at 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.
features
16 Best Career-beginning
Advice
Successful industry veterans share their insights as they
look back on the important early career decisions they
made that helped them to succeed.
22 Snack Trends
Nearly everyone snacks, and most people do so two or
three times a day. Savvy foodservice operators know how to turn
that habit to their advantage by offering the items consumers crave.
28 Food Trucks are an Emerging Career
Discover what it takes to start and run a food truck, and why the career isn’t for the
faint of heart.
departments
4 President’s Message
ACF president Thomas Macrina, CEC, CCA, AAC, tells new graduates how to set the
stage for their careers.
6 Amuse-Bouche
Student news, opportunities and more.
8 Slice of Life
Matt Mornan walks us through a memorable day in his internship as a deli-clerk at a
Publix grocery store in Mobile, Ala., that led to his current position as a prepared-food
specialist with Publix.
10 Classical V. Modern
Richard Kugelmann and Patrick O’Brien demonstrate the classical French dish
ballontine coq au vin two ways. Learn the basic procedures, then try it for yourself.
34 By Degrees
John Schopp, CEC, CEPC, CCA, shows how to make apple tarte Tatin.
36 Events
Save the dates for the 2014 American Culinary Federation National Convention in
Kansas City, Mo.
39 International Flavors
Erol Kanmaz, CEC, WCC, discusses the nuances of the cuisine from his hometown of
Kadirli, Turkey.
42 The Interview
Award-winning chef, author and artist Gayle Pirie explains the connection between
food and art, which comes through at her San Francisco restaurant Foreign Cinema.
46 The Quiz
Read this issue? Now test your knowledge.
47 Last Bite
Los Angeles chefs offer their local dining picks.
sizzle
The American Culinary Federation
Quarterly for Students of Cooking
Cover photo
courtesy of
Foreign Cinema.
See page 42.
