Most Clicked ProChef SmartBrief Stories


1. There's more to rhubarb than just pie

ProChef SmartBrief | Apr 24, 2015

Perennial vegetable rhubarb is finding its way to farmers markets, and chefs are using the bright red stalks to make more than just rhubarb pie. Chef Taylor Mason of Ma(i)son in Lancaster, Pa., uses the veggie in sweet and savory applications, such as rhubarb curd served with lemon zest and vanilla bean shortbread or combined with mustard seeds, vinegar, honey and chiles for an agrodolce. Paste (04/23)


2. Color makes fresh pasta pop

ProChef SmartBrief | Apr 23, 2015

Adding an intensely-colored puree to fresh pasta dough makes for eye-catching noodles that visually pop on the plate. Beets lend a hot pink hue, spinach can be used for green pasta and squid ink yields dramatic, ink-black results. Serious Eats (04/23)


3. First-class Filipino fare arrives in D.C.

ProChef SmartBrief | Apr 22, 2015

Filipino restaurants are expanding throughout the D.C. area, catering to diners' adventurous appetites and demand for ethnic fare. Restaurateurs are elevating the country's cuisine -- which blends spicy and sour flavors -- by making it the focus of full-service restaurants, and James Beard Award nominee Cathal Armstrong has added Filipino elements to the menu at the upscale Restaurant Eve in nearby Alexandria, Va. Washington Post (tiered subscription model), The (04/21)


4. Top chefs discuss bringing gluten-free to fine dining

ProChef SmartBrief | Apr 21, 2015

Mark Ladner and Thomas Keller have dedicated themselves to creating a wide variety of gluten-free dishes for diners who suffer from gluten intolerance or celiac disease or who just want to avoid the protein. Keller produces gluten-free flour that Ladner uses to make fresh pasta that tastes just as good as the original dishes without sacrificing flavor or texture. New York magazine (04/20)


5. Hot barbecue trends for 2015

ProChef SmartBrief | Apr 23, 2015

Barbecue continues to be a popular choice for winter-weary consumers eager for flavorful grilled and smoked meats that are a sign of warmer weather ahead. This year, expect healthier barbecue options to appear on menus, chefs to experiment with different regional barbecue variations and barbecue dishes infused with whiskey. Restaurant-Hospitality.com (04/22)


6. Top chefs to trade lives, kitchens for a day

ProChef SmartBrief | Apr 20, 2015

Thirty-seven top chefs from the U.S. and 16 countries in Europe, Asia and South America will trade places for a day and night in July. Chefs, including Rene Redzepi of Copenhagen's Noma and Sean Gray of New York City's Momofuku Ko, will live in each other's homes and cook in their restaurants as part of an event organized by Gelinaz!. Newsweek (04/19)


7. Chefs modernize dinner theater

ProChef SmartBrief | Apr 20, 2015

Top chefs are partnering with performing artists to deliver a modern dinner and a show that stun guests with talent and upscale dishes. The NoMad Hotel in New York City hosts a weekly magic show that comes with gourmet popcorn flavored with foie gras and truffles and expertly made cocktails served in fanciful glasses. Wall Street Journal (tiered subscription model), The (04/17)


8. Chef takes home Baconfest award for bacon fried rice

ProChef SmartBrief | Apr 22, 2015

More than 4,500 meat lovers descended upon Chicago for the annual Baconfest, indulging in bacon-laced dishes including desserts and cocktails. "Bacon is such an integral part of the American lexicon," said chef Patrick Sheerin, who won the Golden Rasher Award for his bacon fried rice made with bacon fat hoisin sauce and egg yolk jam. FoodBusinessNews.net (free registration) (04/21)


9. Homemade vinegar adds brightness to dishes and drinks

ProChef SmartBrief | Apr 24, 2015

Homemade vinegar is appearing on more menus as chefs experiment with fermenting techniques to produce vinegars from wine, apple cider and other ingredients. Chefs are using vinegar to pickle vegetables, create pungent salad dressings and add a sour note to craft cocktails. Wall Street Journal (tiered subscription model), The (04/23)


10. Classic banana desserts get a modern makeover

ProChef SmartBrief | Apr 21, 2015

Banana-centric sweets are the latest throwback desserts making a comeback at American restaurants, showing up in classic banana cream pies and more inventive offerings such as a banana split with banana ice cream, a dark chocolate waffle cone, pineapple curd, strawberry rocks, and maraschino cherry sauce. Fuel Cafe in Denver takes the Banoffee pie to the next level with an animal cracker pretzel crust, dulce de leche and bruleed banana. Bon App├ętit online (04/16)




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