Most Clicked ProChef SmartBrief Stories


1. Chef finds inspiration at simple Barbados fish shack

ProChef SmartBrief | Feb 27, 2015

Chef Marcus Samuelsson discovered a simple, indulgent fish burger in a fish shack on the coast of Barbados and created a fancier version to serve stateside. The burger includes toasted white bread and a fried egg, which should be cooked in the same pan as the white fish for authentic fish-shack flavor. National Public Radio (02/26)


2. Food designer creates living 3-D snack foods

ProChef SmartBrief | Feb 27, 2015

Dutch food designer Chloe Rutzerveld has developed a new 3-D printed biscuit that contains seeds, spores and yeast that sprout into mushrooms and greens in a few days. "By 3-D printing food you can make the production chain very short, the transport will be less, there is less land needed," Rutzerveld said."But also you can experiment with new structures. You can surprise the consumer with new food and things that haven't been done before." Dezeen magazine (02/26)


3. Goat gets a spot on more U.S. menus

ProChef SmartBrief | Mar 02, 2015

Restaurants including Craft in New York are adding goat to the menu as beef prices remain high and populations of immigrants are rising from the Middle East, South America and other regions where goat is a staple. "There are clear price advantages to putting goat on the menu, over beef, because you don't have to charge an arm and a leg for it," said Taylor Naples, chef de cuisine at Craft. Reuters (02/27)


4. Why singular flavors make Indian food stand out

ProChef SmartBrief | Mar 04, 2015

Western dishes are typically made with complementary ingredients that share flavor compounds, but Indian cuisine entices the palate largely because the flavor compounds usually don't overlap, say scientists who analyzed the molecular makeup of about 2,500 dishes. "Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients," the researchers wrote. Washington Post (tiered subscription model), The (03/03)


5. "Mashups" are the new fusion cuisine

ProChef SmartBrief | Mar 04, 2015

A growing number of chain restaurants are adding "culinary mashups" -- a type of fusion cuisine -- to their menus. Menu trend analyst Nancy Kruse and Nation's Restaurant News Senior Food Editor Bret Thorn agree that fusion cuisine is part of America's culinary DNA, and today's adventurous diners are looking for chefs who combine global cuisines in new ways. Nation's Restaurant News (free registration) (03/02)


6. Behind the scenes at delivery startup Munchery

ProChef SmartBrief | Mar 03, 2015

Chefs from high-end New York City eateries are collaborating to create the menu for Munchery, Manhattan's newest food delivery service. Employees are toiling to get the menu to 1,000 unique dishes, which are delivered cold along with instructions for completing the cooking process. Fast Company online (03/02)


7. Peruvian chef goes above and beyond to find local ingredients

ProChef SmartBrief | Mar 05, 2015

The Peruvian chef Virgilio Martinez makes regular excursions high into the Andes in search of locally sourced ingredients for his top-ranked Lima restaurant, Central. "I have two full-time jobs," Martinez said. "Finding edible things that have existed here forever, since before the Incas, and introducing them to a modern-day audience." Wall Street Journal (tiered subscription model), The (03/04)


8. Vegan diet tied to improvements in physical, emotional health

ProChef SmartBrief | Mar 03, 2015

Following a low-fat, low-glycemic, high-fiber vegan diet for 18 weeks led to weight loss, reduced LDL levels and better blood glucose control among employees with type 2 diabetes and a BMI index of 25 and above, the Physicians Committee for Responsible Medicine reported in the American Journal of Health Promotion. A vegan diet was also associated with improvements in productivity, depression symptoms, fatigue, anxiety and general health. Medical News Today (02/27) American City Business Journals (02/27)


9. Georgian fare carves out a niche in Washington, D.C.

ProChef SmartBrief | Mar 03, 2015

Georgian food enthusiasts are bringing the flavorful fare to Washington, D.C., through themed dinner parties or by adding traditional dishes to eatery menus, such as Compass Rose, which serves cheese bread known as khachapuri. The restaurant's owner, Rose Previte, hopes to open her own concept dedicated to Georgian cuisine, which relies heavily on potent spices and homemade breads and cheeses. Washington Post (tiered subscription model), The (03/03)


10. Former chef hunts down specialty fare for top restaurants

ProChef SmartBrief | Mar 02, 2015

Chef-turned-supplier Javier Arze supplies the country's top chefs with unique fowl, game and seafood, from squab and duck eggs to sea urchins and yak meat. "He's the go-to guy for specialty items," said Fabio Trabocchi of Fiola in Washington, D.C. "The advantage is his culinary background. ... He knows what we are looking for and what the process is behind what we are doing. He's not just some salesperson from some company." Washington Post (tiered subscription model), The (02/28)




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