Sizzle: The American Culinary Federation Quarterly For Students Of Cooking Unveils New Look And Enhanced Content

The American Culinary Federation (ACF), the nation's largest organization of professional chefs, is proud to announce that Sizzle: The American Culinary Federation quarterly for students of cooking has been redesigned and its editorial content has been enhanced to meet readers' interest and needs. The spring 2011 issue is now available at www.sizzle-digital.com. Readers can subscribe for free at www.acfchefs.org/sizzle-digital.

Founded in February 2004, Sizzle is the only magazine in the U.S. exclusively targeting culinary, baking and pastry students in a broad market that encompasses high-school students to career-changing adults. Originally printed and distributed internationally to ACF-approved apprenticeship programs, American Culinary Federation Education Foundation (ACFEF)-accredited programs and subscribers, the magazine debuted in a digital format with the summer 2010 issue in April 2010 and is free to readers worldwide.

"For the past seven years, Sizzle has had the unique privilege of encouraging foodservice students to discover their career potential through articles about emerging job markets, apprenticeship, culinary trends, step-by-step demonstrations and interviews with industry-recognized professionals," said Michael Ty, CEC, AAC, ACF national president. "By continuing to enhance our publication and making it available to all students, we are helping educate tomorrow's culinary leaders."

Sizzle's changes were a result of a fall 2010 reader survey. Revised department names better reflect each section. "Dear Diary," which is written by a current extern and highlights a day in their life, is now "Slice of Life." "One Simple Thing," which is written and demonstrated by a chef educator is now "By Degrees," and allows students to print the second page for photos and instructions. "Taste Test" brings readers a look at an ACFEF-accredited culinary program and "Grill" features a Q&A about apprenticeship. In "Amuse-Bouche," readers learn about scholarship opportunities, recipe contests and student accomplishments. "International Flavors" is the latest addition and highlights a different country's cuisine each issue. The magazine has also increased to 60 pages and now has a consistent, vibrant and modern look.

2011 Issues and Release Dates:
Spring 2011: Available now; topics include paella prepared two ways, the life of a military chef, what it takes to run a restaurant, America's artisanal cheese market, how to fabricate geoduck and more.

Summer 2011: Releasing in early May; readers will learn about brunch trends, what it takes to be a hotel chef and culinary competitions.

Fall 2011: Releasing in early September; topics include sustainability in the workplace, healthcare chefs and ethnic cuisine.

Winter 2011: Releasing in early November; readers will learn about what it takes to find a job in today's market, being a chef for athletes and utilizing the whole animal.

The ACFEF Accrediting Commission has accredited postsecondary culinary and baking/pastry programs since 1986 and secondary programs since 1999. The federation is considered the industry standard in accrediting foodservice-training programs in the United States, with 377 postsecondary programs in 208 institutions in the U.S. and in nine international programs at five international educational institutions, and with 134 ACFEF-certified secondary programs at 123 institutions nationwide. ACF's apprentice-training program was launched in 1976 and is approved by the U.S. Department of Labor.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians