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Get Sizzle's New App on Your iPhone, Smartphone, iPad and Kindle Fire
Have you heard the news? Sizzle Magazine is now available as a free app on the iPhone, iPad, iPod Touch, Android smartphones and Amazon Kindle Fire. Access it right at your fingertips.
Download the summer issue today or view it online. Articles include pie trends, recipes for salmon a la nage, leadership in today's kitchen, how to make upside-down root beer floats, and more. |
Be a Member of ACF Culinary Team USA for a Day
Application Deadline is May 24
Six culinary students will have the opportunity of a lifetime to work alongside and learn from an ACF Culinary National Team USA member at a special fundraising reception July 14 during ACF's national convention in Orlando, Fla. Learn more an d apply by the May 24 deadline.
Winners will receive airfare within the continental U.S. to Orlando, accommodations, based on double occupancy, at the Orlando World Center Marriott from July 13 to July 18 and a full convention registration. |
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NEW CookCool Performance Apparel
 We've introduced eleven new CookCool products. Designed to pull heat & moisture away from the body, CookCool apparel keeps chefs comfortable at any temperature. See for yourself: browse the full line of CookCool performance apparel today.
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Fermentation's ability to alter the appearance, texture and flavor of foods and beverages can offer a newfound approach to everyday ingredients. In the culinary age of molecular gastronomy, with its manipulation of the physical and chemical transformation of ingr edients, you may find fermentation to be a simple, practical way to revamp your menu. Read more in May's "Culinary Nutrition News" sponsored by French's Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University. |
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ACF Training Series Highlights Soup & Sauce Station
The Soup & Sauce Station module is part of ACF's 10-module educational series, National Apprenticeship Training Program for Cooks, published by American Technical Publishers. This module provides information on a variety of soups and sauces, lessons on how to thicken stocks with the appropriate roux, an overview of mother sauces, and information on sustaina bility practices. Each module is accompanied by a CD with additional educational and review tools, including: Quick Quiz®, illustrated glossary, flash cards, media clips, checkpoints, culinary math applications and a certification exam prep. Learn more and purchase the Soup & Sauce Station for $25 or all 10 modules for $80. |
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Save the Date!
The Center for the Advancement of Foodservice Education (CAFE) offers professional-development opportunities to all culinarians:
8th-Annual Leadership Conference, "Connections"
June 21-23, 2012
Host: The Culinary Institute of America, San Antonio
"Learning from the Ground Up"
July 27-29, 2012
Host: Seattle Culinary Academy
"The Science of Food"
October 19-21, 2012
Host: Johnson & Wales University, Charlotte
All events award ACF continuing-education hours! Visit www.CafeMeetingPlace.com for agendas, registration and hotel information
**Subscribe for weekly programming updates** |
We are heading south to the Sunshine State for the 2012 ACF National Convention, July 14-17, for another unforgettable convention. Hosted by ACF Central Florida Chapter, the Orlando World Center Marri ott Resort is our destination for four-jam packed days of exceptional educational programming, networking opportunities, meal functions and fun. Learn more, view the schedule and register to attend. |
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Cooking to Create MyPlate
The National Institutes of Health Clinical Center's Nutrition Department emphasized the science of healthy eating at the second annual USA Science & Engineering Festival, April 28-29, at the Walter E. Was hington Convention Center, Washington, D.C. The team prepared a meal and dessert to demonstrate MyPlate, the USDA's visual icon for maintaining a balanced diet. Watch the cooking demonstration titled "Cooking to Create MyPlate" and download the recipes. |
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In the News
Pork and Genes: How Pork Smells Genetically Determined, Says Study
Below is an excerpt from an article from ABC News' Good Morning America.
If you find the smell of pork revolting, it could be because that's how you're genetically programmed to perceive it, according to a new study.
Scientists found that there's a gene responsible for how a compound in pork smells to humans. The gene determines whether pork smells like ammonia, urine and sweat, or if it smells more like vanilla. The compound, androstenone, is similar to testosterone and found in high concentrations in male pigs. Read the article. |
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Twitter Tweets
Dr. Mehmet Oz, Oz@DrOZ, tweets, "For many of you, grilled cheese is the ultimate comfort food. Try one of these three healthier alternatives next time http://droz.me/Klc57k."
Find out the latest and tweet us your thoughts @acfchefs. |
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Take the Poll
Do you think that English food will become popular in the United States with the approach of the summer Olympics in London, July 27 to August 12? Cast your vote. |
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A Look Inside the ACF National Office
Meet the staff at ACF's national office by perusing their bios. Find out who worked at NASA, loves rollercoasters, ran a hotel in the Domincan Republic and more. |
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