|
|||
|
|||
Sizzle ExtrasSizzle is the American Culinary Federation’s quarterly magazine for culinary and baking/pastry students. The magazine features articles about latest culinary trends and career paths, step-by-step demonstrations, recipes and interviews with leading chefs in the industry. View past issues and subscribe to receive an email alert when each issue is available. Follow Sizzle on  Winter 2011In “Classical V. Modern,” The Colonnade Hotel’s
Nicholas Calias, CEC, and banquet cook Danielle Dorcil demonstrate a
classic winter dish, choucroute garnie, two ways. Here’s
Calias’  Fall 2011In “International Flavors,” Lindsay Hancock
takes Sizzle on an off-the-beaten path tour of
Singapore’s hawker-style cuisine. But how did this young chef end
up in R&D and working halfway around the world? Find out in our  Did Kathryn Kjarsgaard’s article on ethnic appetizers leave you wanting to try
some of the global-inspired recipes mentioned? Now you can! Try chef
 Summer 2011In “International Flavors,” Matthew David Ona, CEC, explores the street food and open-air markets of Shanghai. View more photos of one of his trips to the markets in the Luwan district in Shanghai where he lived for 13 months. View Photos  Spring 2011In “Cheese
Culture,” Jody Shee explores the rise of domestic artisanal
cheeses and how chefs are working with cheesemakers across the country.
Here, Jasper Mirabile Jr., chef/co-owner of Jasper’s in Kansas
City, Mo., shares his recipe for   Winter 2010Michael Kalanty, CEPC, CCE, CMT, M.A., offers culinary educators a
lesson plan to use in the classroom in “Selecting the Right Flour
for Pastry and Baking.” Here are additional  Fall 2010In “Beer On the Front Burner,” Alex Carballo, executive
chef at Stone Brewing World Bistro and Gardens, Escondido, Calif.,
discusses cooking with beer. Here, he shares his recipe for  In “Classical V. Modern,” Patrick Hoogerhyde, executive
chef at Glacier BrewHouse, Anchorage, Alaska, and Ashley Gurke,
production cook, face off two recipes: beef Wellington and Wild Alaskan
Salmon Wellington. Download the  Summer 2010In “Lesson Plan: A Taste for Baker’s Percent,”
Michael Kalanty, CEPC, CCE, CMT, M.A., a chef-instructor at California
Culinary Academy, San Francisco, offers educators a baking lesson to use
in the classroom. Here, he shares the accompanying  Spring 2010In “Superfruits to the Rescue,” Jody Shee spoke with chef
experts about superfruits and shares how the intensely flavored,
nutrient-packed items can impact a dish or drink. Here, you’ll
find Mike Jackson’s  In “Special Section: Plate Presentation,” James Taylor,
CEC, AAC, MBA, associate professor at Columbus State Community College,
Columbus, Ohio, and national treasurer of the American Culinary
Federation, shares tips on proper plating with students and tests their
knowledge with a plate presentation quiz. View the  Winter 2009In “Special Section: Balancing Flavors in a Dish,”
Timothy Bucci, CEC, CCE, CHE, associate chef-instructor at Joliet Junior
College, Joliet, Ill., 2009 ACF Chef Educator of the Year, explained the
importance of balancing flavors in a dish, and described complementary
and contrasting flavors, basic flavors and offered an example of
Sautéed Fennel-Dusted Mahi Mahi. View a Fall 2009In “Special Section: Building a Great Buffet Platter,” John Kinsella, CMC, CCE, AAC, discusses competing in a cold-food salon, and offers tips for creating a successful platter and essential platter recipes. View Answers to the Buffet Platter Quiz Summer 2009In “Special Section: Classical Fish Dishes,” John Kinsella, CMC, CCE, AAC, discusses classical cuts of fish dishes, classical fish soups and classical fish dishes using other cooking methods. View Answers to the Fish Quiz Spring 2009In “Special Section: Classical Fish Dishes,” John Kinsella, CMC, CCE, AAC, discusses classical cuts of fish dishes, classical fish soups and classical fish dishes using other cooking methods. View Answers to the Fish Quiz Fall 2008In “Special Section: Game, Both Furred and Feathered,” John Kinsella, CMC, CCE, AAC, discusses furred and feathered game, and offers preparation tips and venison recipes. View Answers to the Game Quiz Summer 2008In “Special Section: Poultry and Volaille,” John Kinsella, CMC, CCE, AAC, discusses the definition of poultry, classical groups of chicken and signs of quality. View Answers to the Poultry Quiz |
|
     
|
|
|
|
|
