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.
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.
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.
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.
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.