Rob Benes
Ethel Hammer
Melanie Wolkoff Wachsman
Karen Weisberg
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Sizzle: The American Culinary
Federation Quarterly for Students
of Cooking (ISSN 1548-1441),
Winter Volume 7, Number 4, is
owned by the American Culinary
Federation, Inc., 180 Center Place
Way, St. Augustine, FL 32095. Send
e-mail address changes to Sizzle
at sizzle@acfchefs.net. All rights
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authors and do not necessarily reflect
the views and opinions of the officers,
employees, contractors or members
of the American Culinary Federation.
The American Culinary Federation
Quarterly for Students of Cooking
10
Gui Alinat, CEC, gives the
French classic canard
à l’orange a modern
spin with his sous-vide
interpretation. For the
story and recipe, go to
page 10.
on the cover
page 6
Amuse-Bouche
Bits & pieces, plus...
Dear Diary:
A Day in the Life
of an Intern
Katherine Benvenuti takes
Sizzle along for a day in her
life as a pastry assistant at
Chez Panisse Restaurant
and Café, Berkeley, Calif.
page 10
Classical V. Modern
Chef, instructor, author and
food blogger Gui Alinat,
CEC, and Jordan Guevara, a
high school student, prepare
canard à l’orange, two ways.
page 20
Jobs of Tomorrow:
Sugar Rush
The life of a pastry chef is
delicious and demanding.
See if this career track is
right for you.
20
page 36
Special Section:
The Season to Sparkle
Just in time for the holidays,
get a lesson in Champagne,
from its history to varieties
and food-pairing suggestions.
page 12
Clean Slate
Chefs are gatekeepers in
the hospitality industry
when it comes to food
safety and sanitation.
How safe is your cooking?
page 16
Instant Reaction
As the number of guests
with food allergies
increases, so, too, must a
chef’s vigilance to prepare
safe food.
features
12
page 40
The Interview:
Jacques Torres
Renowned pastry chef
and chocolatier Jacques
Torres opens up about his
successful career, why he
came to America and why
students need a road map
for the future.
page 24
One Simple Thing:
Making Orecchiette
Frank Costantino, CEC,
CCE, AAC, dean of
hospitality management
and culinary arts at Monroe
College in New York,
demonstrates how to make
this classic pasta.
