New quarterly from American Culinary Federation.The American Culinary Federation Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America. ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters (ACF (Advanced Communications Function) An earlier official product line name for IBM SNA programs, such as VTAM (ACF/VTAM) and NCP (ACF/NCP). ACF - Advanced Communications Function ; St. Augustine, FL) has begun the publication of Sizzle siz·zle intr.v. siz·zled, siz·zling, siz·zles 1. To make the hissing sound characteristic of frying fat. 2. To seethe with anger or indignation. 3. , a quarterly magazine designed to supplement the education of culinary and baking/pastry students. It has a controlled circulation of 39,000 and is distributed through culinary/hospitality departments of U.S. schools and qualified apprenticeship programs. ACF said the title's goal is to "make a positive difference for culinarians through education, apprenticeship and certification." Editorial includes information on such topics as menu trends, culinary and pastry techniques, emerging job markets, scholarships, mentoring, continuing education continuing education: see adult education. continuing education or adult education Any form of learning provided for adults. In the U.S. the University of Wisconsin was the first academic institution to offer such programs (1904). , food marketing and foodservice sales as well as interviews with successful chefs. |
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