Most Clicked ProChef SmartBrief Stories


1. Chefs shake up Americans' ideas about Cantonese cuisine

ProChef SmartBrief | Feb 23, 2015

Chinese chefs are introducing U.S. diners to new versions of authentic Cantonese cuisine, with simple dishes and flavors that stand in stark contrast to the heavily sauced and battered Americanized versions. "It tastes so good, and the appearance is so beautiful, so simple," said Cecilia Chiang, who opened the Mandarin in San Francisco more than 50 years ago. Wall Street Journal (tiered subscription model), The (02/20)


2. Matthew Kenney: Raw, vegan dishes don't have to be complicated

ProChef SmartBrief | Feb 24, 2015

Chef Matthew Kenney wants to tear down barriers that keep people from eating raw, vegan, unprocessed meals, such as the myth that preparing dishes is labor-intensive. "This has been a second barrier for entry for many people. They think that raw cuisine is something that has to be out of a book," says Kenney. "The simple, everyday cooking can be a sliced tomato and a sliced avocado." ABC News (02/23)


3. Old-school menu items enjoy surge in popularity

ProChef SmartBrief | Feb 23, 2015

Casseroles, deviled eggs and authentic delis are just a few retro classics that are making comebacks across the country, says menu trends analyst Nancy Kruse. Chefs are putting an upscale spin on familiar comfort food dishes such as Johnny Casserole's tuna noodle casserole with fettuccine and artichoke hearts. Nation's Restaurant News (free registration) (02/20)


4. Chef uses one unique ingredient to flavor charcuterie

ProChef SmartBrief | Feb 25, 2015

Chef Scott Manley of Table, Donkey and Stick in Chicago experimented with unconventional flavors to create new charcuterie offerings for the city's first-ever Charcuterie Week, including goat cured with crema chocolate pu-erh tea. "I've never been big on recipes ... I've sort of cut [recipes] down and rebuilt them with one ingredient," he said. "I've cured sausages with coffee or sumac β€” one thing." Chicago Reader (02/24)


5. 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)


6. Aged rice creates premium risotto

ProChef SmartBrief | Feb 25, 2015

Top chefs around the globe are praising aged Italian carnaroli rice, known as Acquerello, for creating luscious rice frittatas or the perfect creamy risotto. The rice sits in a silo for a year before being gently tumbled to create smooth, sweeter whole grains without a scratch or imperfection. Chicago Tribune (tiered subscription model) (02/24)


7. 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)


8. Clever marketing is fueling the massive ramen movement

ProChef SmartBrief | Feb 24, 2015

Japanese ramen is among the trendiest dishes in the U.S., thanks to innovative marketing strategies. Ensuring that customers have to wait in line for the food builds buzz, and food blogs have also created hype around the Japanese noodle dish, which has risen from college staple to gourmet dining option. Fast Company online (02/23)


9. Peruvian cuisine: A melting pot of Asian and South American flavors

ProChef SmartBrief | Feb 26, 2015

Jose Andres' Peruvian concept China Chilcano in Washington, D.C., showcases the Spanish, Japanese and Chinese influences that shape Peru's culinary scene. China Chilcano serves Japanese-inspired ceviche, Chinese dim sum and Spanish Pisco Sour cocktails. FSR Magazine online (02/25)


10. 9 trendy ingredients to try now

ProChef SmartBrief | Feb 26, 2015

U.S. chefs are currently crazy about one-of-a-kind seasonings, from green Szechuan peppercorns and Ethiopian spice blends to locally sourced salt and candied violets. "In the workplace, I can never get enough of violet,” says pastry chef Chris Ford. β€œIt’s such a beautiful flavor." Food & Wine magazine (02/2015)




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