Sizzle Magazine Archives - 2011

Looking for a past issue of Sizzle: The American Culinary Federation quarterly for students of cooking? You’ll find all past digital issues here.

Winter 2011

Articles featured in the winter 2011 issue:

• Learn how to prepare choucroute garnie, two ways.
• Navigate the crowded culinary marketplace and land your dream job.
• Find out why so many chefs are choosing “nose-to-tail cooking.”
• Love sports and nutrition? Find out if a career cooking for athletes is right for you.
• Learn how to make emulsified sausage.
• Get a lesson in determination from Mexico native Juan Real Urbieta.
• View the full issue.

Web exclusive:

• Recipe: Download Nicholas Calias’ complete choucroute garnie
  modern recipe.

Fall 2011

Articles featured in the fall 2011 issue:

• Learn how to prepare steak au poivre, two ways.
• Get a lesson in sustainability.
• Find out how ethnic appetizers are livening up restaurant menus in “First-Course Adventure.”
• Hospital food is getting better and better. Consider a career in this segment.
• Learn how to make Neapolitan gelato.
• Travel to Singapore to get a taste of the country’s hawker-style cuisine.
• Meet the 2011 ACF National Convention student award winners.
• Find out how Ana Sortun, once a shy girl from Seattle, became one of the leading American chefs creating modern Arabic-influenced cuisine.
• View the full issue.

Web exclusives:

• Recipe: Try chef Anthony Lamas’ recipe for Lamb Chorizo Albondigas with Mint Chimichurri.
• Learn more about our “International Flavors” writer Lindsay Hancock in our Meet the Author Q&A.

Summer 2011

Articles featured in the summer 2011 issue:

• Learn how to prepare vichyssoise, two ways.
• Get inspired to compete.
• Find out why brunch is becoming popular all day long in “Let’s Do Brunch.”
• Consider a career as a hotel chef.
• Learn how to make veal osso buco milanese.
• Visit the open-air markets of Shanghai.
• Find out how Gosia Pieniazek and Artur Wnorowski took a leap of faith with their first restaurant, and how it paid off.
• View the full issue.

Web exclusive:

• Chef Matthew David Ona takes Sizzle on a tour of Shanghai in “International Flavors.” View more photos.

Spring 2011

Articles featured in the spring 2011 issue:

• Get recipes for seafood and rabbit paella, two ways.
• Learn what it takes to run a restaurant.
• Find out why so many chefs are working with domestic cheesemakers in “Cheese Culture.”
• Love your country, food and adventure? Consider a career as a military chef.
• Learn how to fabricate geoduck.
• Learn about Chile’s fresh fruit industry and its cuisine in “International Flavors.”
• François Kwaku-Dongo, a protégé of Wolfgang Puck, tells of his journey to America and how his unlikely cooking career began.
• View the full issue.

Web exclusive:

• Recipe: Try chef Jasper Mirabile Jr.’s recipe for creamy polenta.

Read Other Archived Issues

Read more interviews, get more recipes and learn more about interesting culinary career paths by viewing past issues and web exclusives.

• 2012 Sizzle archives
• 2010 Sizzle archives
• 2009 Sizzle archives
• 2008 Sizzle archives