Most Clicked ProChef SmartBrief Stories


1. James Beard names finalists for 25th annual awards

ProChef SmartBrief | Mar 25, 2015

The James Beard Foundation named the finalists Tuesday for its 2015 awards, which annually honor the country's top chefs, restaurants, food writers and others in the culinary world. The winners will be announced on May 4, when the foundation holds its celebration in Chicago for the first time. New York Times (tiered subscription model), The (03/24) Chicago Tribune (tiered subscription model) (03/24) Washington Post (tiered subscription model), The (03/24)


2. Cooking method may reduce calories absorbed from rice, study says

ProChef SmartBrief | Mar 26, 2015

A method of cooking rice that increases resistant starch concentrations may reduce the calories absorbed by the body by 50% to 60%, according to a study presented at the American Chemical Society's annual meeting. Researchers said resistant starch does not break down in the small intestine, where carbohydrates turn into glucose and sugars that go into the bloodstream. MedicalDaily.com (03/23)


3. Other salmon varieties can stand in for king salmon until summer

ProChef SmartBrief | Mar 20, 2015

Wild king salmon's popularity with diners is forcing chefs to get creative before the coveted fish is available this summer. Chefs are using other salmon varieties such as Faroe Island salmon or sockeye salmon to satisfy diner's appetites for the grilled, glazed or smoked dish. "Coho salmon's beautiful color, soft texture, fat ratio and the fact that it's not super oily ensures that it really lends itself well to crudos ... not to mention the price point is much lower than king salmon," said chef Michael Serpa. Nation's Restaurant News (free registration) (03/19)


4. MIND diet shows promise in lowering odds of Alzheimer's disease

ProChef SmartBrief | Mar 20, 2015

Moderately following the Mediterranean-DASH Intervention for Neurodegenerative Delay, or MIND, diet was associated with a 35% reduced risk of developing Alzheimer's disease, while close adherence to the diet was associated with a 53% reduced risk, U.S. researchers found. High adherence to either Mediterranean, DASH or MIND diets reduced the odds of getting the disease, but moderate adherence to Mediterranean or DASH diets was not linked to a lower risk. The findings appear in Alzheimer's & Dementia: The Journal of the Alzheimer's Association. Medical News Today (03/18)


5. Potatoes offer options beyond fries and chips

ProChef SmartBrief | Mar 23, 2015

Potatoes are an inexpensive comfort food that offer versatility and variety to fast-casual menus, writes Barney Wolf. While fries and potato chips dominate the spud's offerings, some restaurants are using potatoes as the main dish, such as McAlister's Deli's gourmet baked potatoes topped with vegetables, meat and cheese. QSR Magazine (03/2015)


6. Peruvian cuisine gains popularity in the U.S.

ProChef SmartBrief | Mar 24, 2015

Peru's adventurous chefs and treasure trove of local ingredients are making it a destination for foodie tourists, and the country's cuisine is spilling over into U.S. restaurants. Chefs are crafting traditional dishes such as ceviche and potato-based causa served with several authentic sauces. Paste (03/23) Baltimore Sun, The (03/23)


7. 7 tips for perfect tofu

ProChef SmartBrief | Mar 25, 2015

Up your tofu game by following these seven tips and tricks for turning the soy protein into delicious dinners, desserts and snacks. Choose the right tofu for the job such as soft silken tofu for creamy desserts or firm-block tofu for stir-fries. Drain and press to remove extra moisture and dress up with no-fail marinades to infuse it with bold flavor. Bon App├ętit online (03/18)


8. One chef's trash fish is another chef's treasure

ProChef SmartBrief | Mar 23, 2015

Charleston chef Mike Lata's offer a few years ago to buy everything a fishing boat captain caught as an effort to keep the boat in business put a surprising slew of species on the menu. The catch of amberjack, banded rudderfish, eel, lionfish and other fish often considered "trash" proved surprisingly tasty and sparked a menu trend. Lata and a handful of other chefs are finding tasty ways to serve up species that are both off-beat and abundant. Wall Street Journal (tiered subscription model), The (03/20)


9. Chef's input on school lunches may encourage children to eat healthy

ProChef SmartBrief | Mar 24, 2015

Increased fruit and vegetable consumption was seen in children whose school lunches were prepared with the help of professional chefs and presented in attractive bowls, according to a study in JAMA Pediatrics. In schools with a traditional cafeteria setting, fewer students put fruits and vegetables on their food trays. Los Angeles Times (tiered subscription model) (03/23) Washington Post (tiered subscription model), The (03/23)


10. Dominique Ansel on creating the Cronut

ProChef SmartBrief | Mar 26, 2015

Pastry chef Dominique Ansel took three months to create the cronut, the popular mash-up of doughnut and croissant that hundreds of customers demand each day. "I made 30 the first time, 45 the second day, and by the third day, there were over 100 people waiting outside," he says. "It's surprising and fun to see so many people excited about food." Forbes (03/26)




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