Unilever, CIA unite to make food industry healthier, more sustainable
Unilever and CIA have joined forces in hopes of cutting 1 billion calories on U.S. restaurant menus and helping restaurants create more sustainable operational practices such as reducing food waste. "We are pleased and excited to have forged this new partnership with the CIA. Our goals to help the foodservice industry create a sustainable future are well-aligned," said Simon Marshall, president of Unilever Food Solutions North America. CIA president Tim Ryan said, "Chefs shape taste preferences and national food trends, and with that they are in the best position to make healthy, sustainable foods craveable." FastCasual.com (6/11)

Transform traditional summer side dishes
Verging from traditional side dishes is a great way to freshen up summer menus, said chef Kelly Stoiber of Grasch Foods, who makes 15 to 25 different salads a day including grilled corn salad and wasabi coleslaw. "Our crowd is changing," Stoiber said. "We used to have older customers with more traditional tastes. Now we're seeing younger people who are more willing to try unique flavor combinations. People are trending toward more adventurous dishes, trying things they've never seen." Milwaukee Journal Sentinel (tiered subscription model) (6/11)

Chefs give Amtrak food a nutritious gourmet makeover
Washington, D.C.-area restaurant owners and James Beard Award winning chefs worked together to come up with gourmet meal ideas for Amtrak train customers. The chefs focused on creating healthy meals that could be made in the trains' tiny kitchens such as spinach-mushroom frittatas and spice-rubbed salmon fillets. The Washington Post (tiered subscription model) (6/12)

Other News

The Healthy Kitchen

Survey: Health-conscious diners and how they cut back
Some 39% of health-conscious consumers have a salad as their meal while dining out, while 38% say they skip dessert instead of choosing a less-indulgent entree and 37% say they opt for water instead of a higher-calorie beverage, according to NPD Group. "The bottom line is that even with an increasing number of restaurants offering healthier menu items or posting calories and other nutritional information, at the end of the day, consumers see dining out as a treat, an indulgence," said analyst Bonnie Riggs. BurgerBusiness.com (6/11)

Fish tacos without the fat
The fish taco trend is sweeping the nation in landlocked cities as well as coastal towns. The dish can be made healthier by grilling the fish instead frying and swapping out the traditional citrus mayonnaise for a puree of avocado and buttermilk. San Francisco Chronicle (free content)/The Associated Press (6/10)

The Worldly Chef

Digging Jerusalem artichokes with a fresh vegetarian soup recipe
Jerusalem artichokes are an underrated late-spring garden delight. These tubers, which are also known as sun chokes, aren't from Jerusalem but they are related to artichokes. And they're versatile, as you can eat them raw, shave or thinly slice them into salads, or use them as a garnish for soups and stews. They can be sliced and sautéed in olive oil, added to pasta sauces, cooked and puréed and served as a dip or spread for crostini. You can even cook them like potatoes -- roasted, mashed or in a gratin. To make the most of their flavor, try them in a seasonal soup with parsnip and a sorrel swirl. Read more.

Beverage News

Summertime is ripe for rosés
A chilled bottle of rosé should be mandatory for outdoor summer dining, writes wine expert Dave McIntyre. Avoid the common misconceptions that rosé wine is cheap and sweet by searching for a well-made bottle with a dry flavor that pairs well with Mediterranean foods such as olives and capers, he writes. The Washington Post (tiered subscription model) (6/12)

A Side of Business

A peek inside the restaurant test kitchen
The idea to add bacon to the vegan menu at Veggie Grill set off a two-year odyssey in search of a plant-based bacon substitute that mimics the real thing -- a hunt that thus far has proved fruitless, said product development chief Ray White. Veggie Grill's quandary is an extreme version of the new-product development issues that routinely lead to activity in restaurant test kitchens across the country, a quest that starts with an idea and involves plenty of testing and trial and error, executives say. QSR Magazine (6/2013)

Star Ingredient

French chef has passion for pigeon
French chef Eric Guérin likes cooking pigeon year round for its versatility and gamey yet tender meat. "[Pigeon is] perennial," he said. "What's interesting is that it goes with produce from every season: asparagus, peas in the spring, and with some shellfish, mushrooms and Jerusalem artichoke in the winter. It's tasty just grilled on the barbecue in summer or festively garnished for a holiday meal." TheMalaysianInsider.com/Agence France-Presse (6/10)

CIA Offerings

Creativity, inspiration, indulgence
Join us at Worlds of Flavor, Nov. 14-16 in Napa Valley, and discover how some of the world’s most inspiring chefs leverage change and global connections to build community and success around their culinary vision. More than 60 culinary experts from Latin America and Asia, Europe and the USA will reveal their creative process, share inspiration with peers around the globe, delve into the intricacies of culinary science, and discuss millennial appetites and the future of dining. Take a taste of innovation! Sign up before June 30 to receive the early-bird discount!

A degree that will set you apart in the industry
In order to expand your opportunities in the rapidly changing foodservice industry you need valuable work experience, skills, and the right degree credential. The CIA is the one college with the program and reputation to optimize your education investment. The Associate Degree Program for Advanced Career Experience (ACE) students will give you the opportunity to get an outstanding education and degree in just 15 months. Inquire today!

Food for thought

Here is the world. Beautiful and terrible things will happen. Don't be afraid." -- Frederick Buechner, American writer and theologian Share: