Sizzle Magazine Archives - 2014
Looking for a past issue of Sizzle: The American Culinary Federation quarterly for students of cooking? You’ll find all past digital issues here and on the right tab.
Winter 2014
Articles featured in the winter 2014 issue include:
- Learn how to prepare Poulet Saute a la Bourguignonne two ways.
- Discover best networking practices to advance your culinary career.
- Gain insight into the sous-vide cooking trend.
- Discover the work/life balance of a foodservice distributor chef.
- Master the making of paupiettes in “By Degrees.”
- Explore the cuisine of Thailand.
- Learn from the experience of Asheville, North Carolina, chef Katie Button.
- Baltimore offers great restaurants. Consider these dining suggestions from four of its chefs.
- View the full issue.
Web exclusives:
Fall 2014
Articles featured in the fall 2014 issue include:
- Learn how to prepare Cassoulet Toulousain two ways.
- Gain insight on the value of a stage (stahje)-a volunteer stint in a restaurant kitchen—to help guide your career.
- Explore the combination of sweet and heat as one of the latest menu trends.
- Discover the work/fun quotient of being a sports-team chef.
- Master the making of perfect duck confit in “By Degrees.”
- Explore the cuisine of Goa, India.
- Learn from the experience of Cleveland chef Jonathon Sawyer.
- Denver offers many great restaurants. Check out the local cuisine.
- View the full issue.
Web exclusives:
Summer 2014
Articles featured in the summer 2014 issue include:
- Learn how to prepare ballontine coq au vin two ways.
- Gain insight from the best career-beginning advice offered by five successful chefs.
- Explore how snacks fit into the mix as one of the latest menu trends.
- Discover the ins and outs of running a food truck.
- Master the making of the perfect Apple Tarte Tatin in “By Degrees.”
- Explore the cuisine of Turkey.
- Learn from the experience of San Francisco chef Gayle Pirie.
- Los Angeles offers many great restaurants. Check out the local cuisine.
- View the full issue.
Web exclusives:
Spring 2014
Articles featured in the spring 2014 issue include:
- Learn how to prepare osso buco two ways.
- Discover the business skills every culinarian should know in order to be successful.
- Observe how vegetables have become more of a menu focus.
- Consider the exciting job possibilities available working for a food manufacturer.
- Making potato gnocchi isn’t as difficult as you might think. Learn how to do it in “By Degrees.”
- Attend ACF’s Northeast or Southeast regional conference and embrace a sustainable future.
- Explore the cuisine of England.
- Learn from the experience of Denver chef Jennifer Jasinski.
- Portland, Ore., offers many great restaurants. Check out the local cuisine.
- View the full issue.
Web exclusives:
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.