Most Clicked ProChef SmartBrief Stories

1. 3 simple steps for making fresh-churned butter

ProChef SmartBrief | Apr 28, 2015

The flavor of freshly-made butter is worth the effort, and food writer Rochelle Bilow shares three easy steps for making it in the food processor. Start with cream from pasture-raised cows, Bilow advises, and be sure to rinse and salt the butter for maximum shelf life. Bon App├ętit online (04/24)

2. Classic Ky. Derby dessert has controversial name

ProChef SmartBrief | May 01, 2015

Plenty of eateries in Kentucky and beyond will bake up classic Kentucky bourbon pie this weekend in honor of the Kentucky Derby, but restaurants should be careful what they call the dessert. "Derby Pie" is a registered trademark of Kern's Kitchen in Louisville, and the restaurant has a history of bringing a lawsuit against other eateries that use the name to describe their pies. National Public Radio (05/01)

3. Homemade sausage soars on restaurant menus

ProChef SmartBrief | Apr 30, 2015

Restaurants are diving into the homemade sausage trend by creating their own specialties using traditional beef or pork or branching out with seafood and game preparations. "Making sausage in the restaurant gives chefs a way to be artistic and creative without extra food costs," said chef Deb Paquette. FSR Magazine online (04/30)

4. The history behind NYC's Curry Row

ProChef SmartBrief | Apr 30, 2015

Dozens of Indian kitchens opened on New York City's East Sixth Street from the 1970s to 1990s, creating the mysterious Curry Row of similar mom-and-pop joints. Most of the restaurants specialized in Bangladeshi fare that attracted all walks of life, from hippies and uptowners to downtowners and tourists. New York Times (tiered subscription model), The (04/29)

5. Calif. chef gets creative to save water

ProChef SmartBrief | Apr 30, 2015

John Cox, the chef at Sierra Mar in Big Sur, Calif., has figured out that using compressed air instead of water to blast leftovers off dishes before they go through the dishwasher will save 292,000 gallons of water per year. If all of the drought-stricken state's 60,000 full-service restaurants follow suit, it would reduce consumption by about 5 billion gallons annually, he said. (04/29)

6. Tips for selecting and preparing onions

ProChef SmartBrief | May 01, 2015

To choose the right onion for the job, age doesn't usually matter, but chefs should consider the color, said Shay Myers, general manager of Owyhee Produce in Nyssa, Ore. Myers recommends keeping onions stored in a cool, dry place instead of refrigerating and swapping out yellow onions for white or red when caramelizing due to yellow onions' high moisture content which can make them turn mushy. Washington Post (tiered subscription model), The (05/01)

7. Hudson Valley's food scene flourishes

ProChef SmartBrief | May 04, 2015

The culinary scene in Hudson Valley, N.Y., has exploded in the past several years, propelled by national trends such as the farm-to-table movement, foraging and preservation methods, and a pride in local products, according to five local culinary experts. Howie Velie, associate dean of the CIA, said the brewery and distillery market will continue to boom by focusing on artisanal, small-batch products. Poughkeepsie Journal (N.Y.) (05/03)

8. CIA President Tim Ryan on the evolution of the culinary industry

ProChef SmartBrief | May 04, 2015

CIA President Tim Ryan, who has led the school since 2001, shares how the culinary industry has changed over the past 14 years. "It used to be at one time that CIA graduates went into high-end restaurants and they applied those ideas of excellence and leadership and professionalism there," he says. "Now they're starting Chipotle and applying those kinds of core values there, and as a result revolutionizing the industry." QSR Magazine (05/2015)

9. French toast goes from humble to high class

ProChef SmartBrief | Apr 29, 2015

Chefs are putting a modern spin on French toast by using high-quality breads and homemade toppings to create a sweet and satisfying meal for brunch. Joanna Brennan, owner of Pump Street bakery in the U.K., uses day-old brioche to create a delicate dish served with maple syrup, bananas and bacon while chef Dan Doherty creates a Spanish-style version served with caramel apples and cinnamon ice cream. Guardian (London), The (04/28)

10. CIA's Worlds of Flavor Conference highlights Asian cuisine

ProChef SmartBrief | May 04, 2015

Asian flavors dominated this year's Worlds of Flavor International Conference & Festival as chefs showcased traditional dishes and mashups from Korea, the Philippines and Vietnam. Chef Robert Danhi discussed the many ways to use avocado, which appears frequently in Asian street cuisine, and chef Matt Rudofker described his Korean-Filipino-Mexican fusion of duck wings with an adobo-and-pineapple glaze served with mole sauce. Nation's Restaurant News (free registration) (05/01)

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