Most Clicked ProChef SmartBrief Stories


1. 6 tips for perfect New York-style pizza

ProChef SmartBrief | Jul 22, 2015

Simple, fresh ingredients are the key to a perfect, New York-style pizza. An easy, four-ingredient dough creates the ideal base for an unfussy tomato sauce, fresh mozzarella and a smattering of flavorful toppings, such as wilted Swiss chard, hot peppers and herbs. Bon Appétit online (07/21)


2. Pastry items make for fresh spin on French toast

ProChef SmartBrief | Jul 27, 2015

Restaurants around the country are serving up innovative, extra-indulgent takes on French toast by swapping pastries for the usual challah or brioche. The Chocolate Babka French Toast at Russ & Daughters Cafe in New York City and Cinnamon Roll French Toast at M. Henry in Chicago are worthy of dessert or a decadent brunch. Bon Appétit online (07/23)


3. Smoothies get an upgrade outside the glass

ProChef SmartBrief | Jul 24, 2015

Chilled fruit smoothies can be served as a refreshing summer soup, and their thick texture is ideal for supporting a host of toppings. Berries, coconut flakes, nuts and chia seeds add texture, flavor and nutrients. The Washington Post (tiered subscription model) (07/23)


4. How to get produce to stand out on the plate

ProChef SmartBrief | Jul 28, 2015

Using bold, high-heat cooking techniques, drizzling on flavorful condiments and moving produce to the center of the plate are just a few of the ways chefs can present vegetables in their best light. Presenters shared these and seven other tips at the Produce Marketing Association's Foodservice Conference last week. Restaurant Business (07/2015)


5. Practice makes perfect when shucking oysters

ProChef SmartBrief | Jul 24, 2015

Shucking oysters requires practice, but it takes only three simple steps to take them from market to plate. A kitchen towel and an oyster knife are all that's needed to pry them open and detach the meat from the shell. Bon Appétit online (07/23)


6. Chefs share 8 uses for tangy buttermilk

ProChef SmartBrief | Jul 22, 2015

From a buttermilk soup to oyster migonette, there are myriad ways to use buttermilk beyond the typical fried chicken. "For house-made creme fraiche, we take about a quart of heavy cream and a half-cup of buttermilk, mix the two, and leave it out at room temperature, covered with cheesecloth or a really clean dish or kitchen towel," chef Matthew Tropeano said. Serious Eats (07/21)


7. Italian chef cooks using hot springs, sand

ProChef SmartBrief | Jul 22, 2015

Italian chef Ivo Iacono uses the natural heat of hot springs and sand on the island of Ischia to cook dishes at his beachside restaurant. He wraps ingredients such as chicken, potatoes and herbs in plastic, foil and cloth to shield them from the sand and lock in aromas. The New York Times (free-article access for SmartBrief readers) (07/21)


8. The versatility of jarred peppers

ProChef SmartBrief | Jul 24, 2015

Jarred peppers -- whether spicy, sweet or pickled -- lend themselves to a wide range of recipes and cuisines. Hollow specimens are perfect for stuffing, and pickled varieties add brightness to any dish in need of a little acid. Serious Eats (07/24)


9. Korean cuisine is a hit with U.S. consumers

ProChef SmartBrief | Jul 23, 2015

The spicy, fermented flavors that define Korean food are growing increasingly popular with American consumers. Chefs trained in the cuisine have brought it into the mainstream, and casual chains including TGI Friday's have put Korean-inspired burgers and tacos on the menu. ABC News (07/22)


10. Gazpacho should be cold, light and refreshing

ProChef SmartBrief | Jul 23, 2015

For the best gazpacho, the chilled soup should only be made in season and contain no skin or seeds for a smooth texture. Toppings and seasonings such as sour cream, toasted nuts or flavored oil add flavor and texture. Bon Appétit online (07/22)




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